Tikka: chunks of meat, fish or vegetables marinated in spices and yoghurt, then skewered and cooked in a tandoor, under a grill or on a barbecue.
Tikka dishes are often served as a starter or as part of a mixed grill.
This particular dish has to be left to marinate for at least 3-4 hours in the fridge (covered) before cooking.
1st stage
1. Put the prawns in a bowl.
2. Add the required amount of Mr Huda's Tikka Paste and yoghurt.
3. Mix well in to the prawns(use disposable glove when mixing, as to prevent staining your hand).
4. Leave to marinate in the fridge.
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2nd stage
1. Place on a grill pan (as to allow the moisture from the prawns to be kept separate)
2. Spread the prawns with any excess marinade (reserve a little for basting throughout the cooking time).
3. Preheat the grill to medium. Grill the prawns for 5-10 minutes until cooked, turning and basting few times.
Once cooked garnish with fresh salad, lemon
wedges, coriander and serve with mint and tamarind yoghurt sauce (for recipe visit mint tamarind guide).
TIPS: Raw prawns, which are grey instead of pink, are available at some fishmongers or fish counters. |
