To whip up this Indian-style dish in 10 minutes, you'll serve punchy tandoori prawns with warmed naan bread, tomato and cucumber salad, and a minty yoghurt dipping sauce.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||7.5 g|
|Protein||5.4 g||23.8 g|
|Salt||0.59 g||2.59 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Combine the curry powder, ground paprika and chilli flakes (can't handle the heat? Go easy!) with 1 tbsp [2 tbsp] of the natural yoghurt and the juice of 1/2  lime – this is your tandoori marinade
Add the king prawns to the tandoori marinade and give everything a good mix up until the prawns are fully coated in the marinade
Set aside until later
Add the plain naans to a baking tray and put the tray in the oven for 5 min or until warmed through
While the naans are in the oven, cut the cherry tomatoes in half
Cut the cucumber in half lengthways, then slice finely
Add the chopped tomatoes and cucumber to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your tomato & cucumber salad
Combine the remaining natural yoghurt with the mint sauce – this is your mint yoghurt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the prawns and the tandoori marinade to the pan and cook for 4-5 min or until the prawns are cooked through – these are your tandoori prawns
Note: Please make sure you cook your prawns thoroughly (until piping hot!) as cooking equipment varies
While the prawns are cooking, cut the remaining lime into wedges
Set the warmed naans, tandoori prawns, tomato & cucumber salad and mint yoghurt in the centre of the table, ready to share
Garnish with nigella seeds and lime wedges and let everyone dig in