Tandoori Shrimp With Mint Raita

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well.
  • Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through.
  • For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper.
  • Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together.
  • Divide the rice between plates and spoon the shrimp and raita alongside.
  • Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.
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