120 grams steamed Laila Long Grain rice, cooked well; to be cooled before use
4 tablespoons natural yogurt
2 tablespoons tandoori curry paste (available in super markets and stores)
450g raw, large, peeled and deveined prawns
Mint sprigs, to serve
Lime wedges, to serve (optional)
Cook Laila Long Grain rice in simmering water for 12 minutes or until tender. Drain well.
Meanwhile, preheat the grill to medium-high. In a bowl, mix together 4 tablespoons natural yogurt with 2 tablespoons tandoori curry paste. Add the peeled and deveined prawns and toss so that they are coated well with the paste. Tip onto a foil-lined baking tray, along with the marinade, and grill for 4-5 minutes or until just cooked through.
Divide the rice between plates and spoon the prawns and raita alongside.
Garnish with extra fresh mint sprigs. Serve with lime wedges, if desired.