Indian Prawn Salad
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This Indian prawn salad is one of my favorite quick weeknight dishes because it comes together in just 35 minutes with minimal fuss. The prawns are lightly seasoned with warm spices and cooked in ghee, then tossed with crisp cucumber, red onion, and fresh herbs in a tangy yogurt dressing. What I love most is that yogurt brings probiotics to support digestion while keeping the meal light and refreshing. It's an elegant salad that looks impressive but requires no special skills, making it perfect for busy evenings when you want something both healthy and satisfying.
Ella x
Ingredients
- 200 gprawns(fresh)
- 1red onion
- 1 kgcucumber(peeled and grated)
- 237 mlmint leaves(chopped)
- 237 mlcoriander leaves(chopped)
- 100 mlyogurt(plain)
- 50 mllemon juice(freshly squeezed)
- 20 gghee(melted)
- 1garam masala(sprinkled)
- 1chili powder(sprinkled)
- 1 gsalt(to taste)
- 1 gcumin seeds(toasted)
- 1chopped cilantro(for garnish)
Detail level
Instructions
- 1
Rinse the prawns under cold water and drain them on paper towels.
Tip: Pat the prawns dry with paper towels before using.
- 2
In a blender or food processor, blend the mint leaves, coriander leaves, yogurt, lemon juice, and ghee until smooth.
Tip: Adjust the amount of yogurt to your desired consistency.
- 3
In a large bowl, combine the blended mixture, chopped cucumber, salt, garam masala, and chili powder.
Tip: Mix well to combine all the ingredients.
- 4
Add the prawns to the bowl and toss gently to coat with the marinade.
Tip: Be gentle to avoid breaking the prawns.
- 5
Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Tip: Adjust the amount of lemon juice to your desired flavor.
- 6
Just before serving, sprinkle the toasted cumin seeds and chopped cilantro over the salad.
Tip: Garnish with fresh cilantro leaves for a pop of color.
- 7
Serve immediately and enjoy!
Tip: Best served fresh, but can be refrigerated for up to 2 hours before serving.
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