Spicy prawns with herb yoghurt

Serves:

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 2 teaspoons Moroccan spices, dried
• 1 kilogram prawns , uncooked, peeled and deveined
• 400 grams potatoes, peeled, cut into 2cm cubes
• 3 cups water
• 1/4 cup lemon juice
• 1/3 cup parsley, chopped
• 200 grams Peach Mango Yoghurt
• 2 tablespoons mint, chopped
• 2 tablespoons coriander

Method

Combine the oil and onion in a frying pan, stir-fry until onion is tender.

Add the garlic, chilli and spices stir-fry for 30 seconds.

Add the prawns, stir-fry until just cooked through and remove.

Add the potato and water to the pan, simmer uncovered for 5 minutes or until tender.

Return the prawns to the pan with the lemon juice and parsley.

Combine the Peach Mango Yoghurt, mint and coriander and serve with the prawns.

Serving Suggestions

Note