Prawn & paneer kebabs

serves 4
ingredients
3 tablespoons Greek-style yogurt
450g/1lb large prawns, peeled
and deveined but tails left intact
1⁄2 red pepper, seeded and cut into
chunks
1⁄2 yellow pepper, seeded and cut
into chunks
1⁄2 red onion, cut into small chunks
100g/4oz paneer cheese, cubed
75ml/3fl oz vegetable oil
1 teaspoon mustard seeds
3 curry leaves
25g/1oz grated coconut
For the spice paste
5 fresh green chillies
3 fresh red chillies
2 garlic cloves
2.5cm/1in piece of fresh root
ginger, chopped
2 tablespoons freshly squeezed
lemon juice
2 tablespoons vinegar
1 tablespoon cumin seeds
1 tablespoon garam masala
pinch of ground turmeric
• To make the spice paste, put all the ingredients in a blender or food
processor and add 75ml/3fl oz water. Purée to a fine paste.
• Transfer the paste to a large bowl, add the yogurt and mix well. Stir in
the prawns, peppers and onion, and marinate in the refrigerator for
1 hour.
• Spear the prawns, vegetables and paneer alternately onto bamboo or
metal skewers.
• Heat 4 tablespoons of the oil in a large frying pan over a medium heat.
Put the kebabs in the pan and cook for 10 minutes, turning regularly to
brown evenly.
• In a separate frying pan, heat the remaining oil, then add the mustard
seeds and curry leaves. As the mustard seeds begin to pop, pour the
contents of the pan over the cooked kebabs.
• Transfer the kebabs to serving plates, garnish with the coconut and serve
immediately.
Note You can substitute feta or similar white cheese for the paneer if you
cannot find it, but it will be much saltier.