Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate prawns
See pro tip. Drain the prawns on kitchen paper. Peel and crush the garlic. Peel and grate the ginger. In a bowl, combine the prawns, garlic, ginger, 1/2/3 Tbsp of naturalyogurt (reserve the rest for serving), garammasala, chipotle(spicy!) and onionpowder. Refrigerate.
2 Prep pilaf and salad
Grate the cauliflower, or chop it into small crumbs using a sharp knife. Peel and finely chop the shallots. Add half of the chopped shallots to a bowl with 1/1.5/2 Tbsp of lemon juice and a drizzle of olive oil (for the salad). Slice the remaining lemon into wedges.
3 Cook pilaf
See pro tip. Heat a pan over a medium heat. Once hot, add the butter, cauliflower crumbs and the remaining chopped shallots. Cook with a pinch of salt for 3-4 min. Add the cumin, corianderpowder, turmeric and cardamom. Cook for 1 min further. Add the almondflakes and a splash of water and cook for a final 2 min. Remove the pan from the heat and cover to keep warm.
4 Finish salad
Finely chop the tomatoes. Peel and finely chop the cucumber. Chop the fresh coriander. Add the tomatoes, cucumber and coriander to the marinated shallots. Season with a pinch of salt. Toss.
5 Fry prawns
Heat a second pan over a high heat with a drizzle of oil. Once hot, add the prawns with all their marinade, and fry with a pinch of salt for 3-4 min until cooked through and nicely browned.
Divide the cauliflower 'pilaf' among plates. Top with the prawns. Serve with the salad and a dollop of naturalyogurt. Garnish with a lemon wedge.