Name: Tandoori-Style King Prawns With Bengali Kedgeree
Total time: 1 h
Yield: 4
Ingredients: 800g/1¾lb raw, headless king prawns; A few micro salad leaves or cress, to garnish; For the first marinade; 1 tbsp ginger and garlic paste (see recipe below right); 1 tsp salt; Juice of ½ lemon; For the second marinade; 1 tbsp Greek yoghurt; ½ tsp carom/ajwain seeds; ½ tsp ground turmeric; 1 tsp red chilli powder; 2.5cm/1in piece of fresh ginger, peeled and finely chopped; 1 tbsp vegetable oil; For the Bengali kedgeree; 100g/4oz split yellow mung beans; 500ml/18fl oz water; A pinch of ground turmeric; 3 tbsp ghee; ½ tsp cumin seeds; 4 cloves garlic, peeled and finely chopped; 1 large onion, peeled and chopped; 1cm/½ in piece fresh ginger, peeled and finely chopped; 2 green chillies, finely chopped; 1½ tsp salt; 75g/3oz basmati rice, boiled; 1 tomato, deseeded and cut into 1cm/½ in dice; 2 tbsp chopped fresh coriander (leaves and stalks); Juice of 1 lemon; For the ginger and garlic paste; 100g/4oz fresh ginger, peeled

VMG Recipes