Tandoori Shrimp With Mint Raita

1. 1

   Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well.

2. 2

   Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through.

3. 3

   For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper.

4. 4

   Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together.

5. 5

   Divide the rice between plates and spoon the shrimp and raita alongside.

6. 6

   Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.