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.
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 350°F oven until they turnpink, about 5 minutes on each side. Brush the remaining sauce mixtureonto the prawns as they cook.Serve promptly.