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  • 25-30 large green prawns, peeled and cleaned

  • 2 teaspoon ground cumin

  • 2 teaspoon ground coriander

  • 2 green chillies, seeded

  • 1 bunch coriander

  • ½ bunch mint leaves

  • juice of 2 limes

  • ½ cup vegetable oil

  • 1 teaspoon turmeric

  • 1 tablespoon ginger paste

  • ½ tablespoon garlic paste

  • 8-10 red capsicum

  • Almond Milk

  • 200gram of whole almond

  • 1 litre of milk

  • 1 clove garlic

  • salt and pepper for seasoning


  • 1.

    Put all the herbs and spices, oil and lemon juice, and the green chillies into a food processor or blender. Blend until a smooth paste. Add the green paste to the prawns, marinate for 45-50 minutes.

  • 2.

    Put the capsicum on a baking tray, brush with olive oil, season with salt and pepper. Cook in hot oven for 8-10 minutes. Then put into heat proof bowl, cover with a few layers of cling film, after 10 minutes, peel of the skin of the capsicum, and deseed it.

  • 3.

    Add the milk and the almond and garlic clove into a large saucepan, bring to the boil and simmer for 8-10 minutes. Cool at room temperature, then blend until smooth. Season with salt and pepper.

  • 4.

    Cook the prawns on a medium hot BBQ for 6-7 minutes.

  • 5.

    Warm the roast capsicum on the bbq.

  • 6.

    Serve in individual serving bowls with prawn, few pieces of capsicum and dressed with the almond milk.

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