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Inspired by the ancient cuisine of Indian kings and queens, this from Appam Restaurant's owner-chefIrene Trias bursts with exotic flavors, yet it is light, refreshing andvery kind to the heart.

Serves 4


1/2 pounds fresh prawns, rinsed, peeled and deveined

1 cup plain lowfat yogurt

1/4 cup fresh lemon juice6 whole green cardamom, crushed

2 tablespoons freshly minced garlic

2 tablespoons freshly minced ginger

1 tablespoon olive oil (optional)

1 tablespoon tumeric

2 teaspoons paprika

1/4 teaspoon crushed red pepper flakes (optional)

Salt to taste


Place prawns in a shallow baking dish. In a large bowl, mix remainingingredients together. Pour half thesauce mixture over the prawns, completely coating them. Marinate in the refrigerator for at least one hour.Grill prawns over hot coals or on a wire rack in a baking pan in apreheated 350F oven until they turnpink, about 5 minutes on each side. Brush the remaining sauce mixtureonto the prawns as they cook.Serve promptly.