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1 tsp cumin seeds
½ tsp ground coriander
1 red chilli, de-seeded and chopped
80g Rachel’s Greek Style Coconut Organic Yogurt
2 tbsp tamarind paste or concentrate (available from spices or cooks section of most supermarkets)
5g or 1cm piece of fresh ginger, finely chopped
4 tbsp or handful of fresh coriander, chopped
1 garlic clove, finely chopped
Juice 1 lime
This marinade is perfect for raw king prawns or salmon.
Serves 4 - 6
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Tamarind Coconut & Coriander Marinade
Method
1. Take the cumin seeds and in a shallow frying pan, moderate heat, heat the seeds until they release their oils and you can smell the spice. Leave to cool and then crush in a pestle & mortar or small bowl.
2. Meanwhile in a large bowl mix the remaining ingredients and then add the cumin seeds, mix thoroughly.
3. Take the prawns and add to the marinade , stir to coat and chill for a couple of hours before cooking.
4. To cook preheat the grill/griddle pan or barbeque to its highest setting. Skewer the prawns and spoon over any excess marinade. Cook the prawns until pale pink and succulent.
Try serving with salad leaves or rice.
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