Ingredients

prawn marinade

• king prawns (300g)
• 1 green chilli
• 1 red chilli
• 1 knob of ginger
• 2 cloves of garlic
• handful finely chopped coriander

batter

• plain flour (150g)
• ½ tsp cumin
• ½ tsp tumeric
• ½ tsp garam marsala
• ½ tsp curry powder
• ½ tsp salt
• ½ mug of warm water (150ml)

to serve

• 2 fistfuls of washed baby spinach (50g)
• 4 dollops of natural yoghurt
• ½ a cucumber
• handful of mint leaves
• salt and pepper
• 1 lemon
  
  

Recipe

heat oil in a fryer or a deep pan nearer the time to 180°C (do not leave unattended).
deseed and finely chop the chillies, finely chop the coriander.
peel and grate the garlic and ginger .
mix the ingredients with the prawns and marinate for as long as you can.
grate all of the cucumber apart from the clear seeds into a bowl.
add chopped mint, yoghurt and season.
cut lemon into wedges for garnish.
combine the flour, spices and salt together.
mix slowly the warm water to the flour mix to form a thick, lump free paste.
dip in batter and then slowly put into oil and cook for a few minutes until golden brown.
drain prawns on a paper towel and serve on a bed of spinach with the dip and lemon wedges.