1/3 cup Greek style natural yoghurt
2 -3 tablespoons madras curry paste, or to taste
2 tablespoons finely chopped coriander
juice of ½ lime
1kg green banana prawns, peeled and deveined
1/2 x 420g jar of madras style simmer sauce
Lime & Mint Yoghurt Dipping Sauce, to serve (see below)
Combine yogurt with the curry paste, coriander and lime juice. Add prawns and toss to coat.
2 Heat a grill over medium high heat and coat well with oil. Thread prawns onto 8 metal or bamboo skewers. Grill prawns for 1-2 min each side or until cooked through.
Meanwhile, pour the sauce into a medium size pan and bring to simmering point. Simmer for 4-5 min, stirring often. Transfer sauce to a serving bowl.
Serve prawns with sauce, Lime & Mint Yoghurt Dipping Sauce (see below), grilled pita bread and sliced cucumber. Garnish with mint leaves and lime wedges.
LIME & MINT YOGHURT DIPPING SAUCE
Combine 1 cup Greek style natural yoghurt, 1 finely grated garlic clove, zest of ½ lime, juice of 1 lime, ¼ cup finely chopped mint and ½ teaspoon white pepper in a bowl. Chill until required.