Chutney Grilled Tiger Prawns

Ingredients 

• 12-16 tiger prawns shelled, deveined and slit into butterflies
• ½ bunch fresh coriander leaves
• ½ cup fresh mint leaves
• 4-5 garlic cloves
• ½ inch ginger
• 2 teaspoons roasted split Bengal gram (daalia)
• 1 teaspoon chaat masala
• ½ teaspoon black salt
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon lemon juice
• 2 tablespoons yogurt
• 2 tablespoons oil
• Saffron aioli to serve
• Salad to serve

Method

1. Take coriander leaves, mint leaves, garlic cloves, ginger, daalia, chaat masala, black salt, salt, crushed black peppercorns, ½ tbsp lemon juice, yogurt and a little water and blend to a smooth paste.
2. Take the prawns in a bowl, add salt, remaining lemon juice and ground paste and mix well. Keep aside for 10-15 minutes. Thread each marinated prawn onto 2 skewers.
3. Heat oil in a non-stick grill, place the skewers in it and cook for 2 minutes on each side.
4. Place some saffron aioli in a serving plate with the salad on one side. Place the prawns over it and serve immediately.