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Tandoori Prawns with Mango and Cucumber Salsa

Experience this crowd-pleasing main that will entertain your family and friends all summer long.

Prep Time

        Prep time: 4 hours & 10 minutes
        Cook time: 5 minutes
        Yield: Serves 4


    •    2 tbsps lime juice
    •    1kg green prawns
    •    1 tsp ground cumin
    •    2 tsps grated ginger
    •    1 tsp ground turmeric
    •    1/4 cup (60ml) sunflower oil
    •    1 garlic clove, finely chopped
    •    1 tbsp tikka or tandoori paste
    •    Prawn crackers, to serve (Optional)
    •    2 tsps garam masala (Indian spice mix)
    •    1 long green chilli, seeds removed, finely chopped

For Salsa:

    •    1 mango, chopped
    •    1 tsp ground cumin
    •    1/4 cup (60ml) lime juice
    •    1/4 cup chopped mint leaves
    •    1 Lebanese cucumber, chopped
    •    1 small red onion, finely chopped
    •    1/4 cup chopped coriander leaves
    •    1 long green chilli, seeds removed, finely chopped


  1. Place oil, lime juice, chilli, ginger, garlic, spices and tikka paste in a food processor and whiz into a smooth paste. Pour into a shallow dish, add prawns and turn to coat in the mixture. Cover and marinate in the fridge for 4 hours.
  2. Meanwhile, for the salsa, combine all the ingredients in a bowl, then stand at room temperature for 30 minutes to allow the flavours to develop.
  3. Preheat a lightly oiled chargrill pan or barbecue to medium-high. In batches if necessary, grill prawns for 1-2 minutes, turning, until just cooked. Serve with the salsa and prawn crackers, if desired.

This great family recipe is thanks to Delicious at


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