Serves 6 This is a take on the delicious, finger-licking prawns we enjoyed at the Forodhani Gardens in Stone Town, where they are braaied in the open town square.

• 24 tiger prawns, heads on

• 24 bamboo skewers

• 3 tbsp olive oil

• 1 tsp lime juice

• 1 tsp Kashmiri chilli powder

• ½ tsp turmeric

• ½ tsp ground coriander

• generous grind of black pepper

• ½ tsp ground cumin

• 1 tbsp ginger, peeled and grated

• 1 tbsp garlic, peeled and crushed

• salt, to season

• 3 tbsp melted butter

• small bunch of fresh coriander, to garnish

• fresh rotis, to serve

• lime wedges, to squeeze over

• pickled red onion, to serve

• fresh chilli slices, to serve

1. Clean the prawns by cutting a slit along the top of the tail; remove the digestive tract, rinse and set aside.

2. Thread each of the prawns onto a skewer ending in the head.

3. Combine the olive oil, lime juice, chilli powder, turmeric, coriander, pepper, cumin, ginger and garlic, and stir until well mixed.

4. Rub the prawns with the paste and allow to rest for at least 1 hour.

5. Set the oven on grill and arrange the prawns on an oven tray.

6. Season with salt and brush over the melted butter.

7. Place under the grill, or over hot coals, and grill until the prawns are golden and cooked.

8. Sprinkle the coriander over, tear off a piece of roti, squeeze over some lime juice, add a few pickled onion slices, a few chillies and prepare to launch into prawn heaven.


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