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"contents": "<span style=\"font-weight: 400;\">Prawns have a delicate flavour so should not be swamped by a lot of other elements. But apply gentle spicing and you can give them a subtle curried flavour without masking them. Below the prawn marinade recipe is one for cucumber raita.</span>\r\n\r\n<b>Ingredients</b>\r\n\r\n<span style=\"font-weight: 400;\">1 tsp masala</span>\r\n\r\n<span style=\"font-weight: 400;\">1 tsp ground turmeric</span>\r\n\r\n<span style=\"font-weight: 400;\">1 tsp ground ginger</span>\r\n\r\n<span style=\"font-weight: 400;\">1 tsp crushed dried garlic</span>\r\n\r\n<span style=\"font-weight: 400;\">Coriander leaves, chopped, for garnish</span>\r\n\r\n<span style=\"font-weight: 400;\">400 ml coconut cream</span>\r\n\r\n<span style=\"font-weight: 400;\">Salt</span>\r\n\r\n<span style=\"font-weight: 400;\">White pepper</span>\r\n\r\n<b>Method</b>\r\n\r\n<span style=\"font-weight: 400;\">Slit the prawns carefully along the back of the tail and pull out the euphemistic “vein”. Use sharp scissors to snip away the little legs and feelers to neaten them up. Rinse under cold water and drain. I did mine heads-on but you can remove the heads if you prefer.</span>\r\n\r\n<span style=\"font-weight: 400;\">In a bakkie or bowl big enough to hold them all, add the coconut cream and the spices and stir to combine.</span>\r\n\r\n<span style=\"font-weight: 400;\">Add all the prawns, toss so that they’re all coated, and marinate in the fridge for 4 or 5 hours.</span>\r\n\r\n<span style=\"font-weight: 400;\">Skewer the prawns, three or four to a stick, by spiking first through the lower tail end, from the flesh side, then in again through the shell higher up. Refrigerate again if the coals aren’t ready.</span>\r\n\r\n<span style=\"font-weight: 400;\">Braai them over very hot coals until you can see that the flesh is white and consequently cooked. If they’re opaque they’re not ready yet. Some may be cooked sooner than others. Pour remaining baste over them as they cook.</span>\r\n\r\n<span style=\"font-weight: 400;\">Alternatively, pan fry them in coconut oil.</span>\r\n\r\n<span style=\"font-weight: 400;\">Serve with basmati rice and garnish with chopped coriander. </span>\r\n\r\n<b>Cucumber raita</b>\r\n\r\n<span style=\"font-weight: 400;\">1 cup cucumber, peeled and diced</span>\r\n\r\n<span style=\"font-weight: 400;\">1 cup full cream yoghurt</span>\r\n\r\n<span style=\"font-weight: 400;\">2 garlic cloves, finely chopped</span>\r\n\r\n<span style=\"font-weight: 400;\">½ tsp masala</span>\r\n\r\n<span style=\"font-weight: 400;\">1 tsp ground cumin, toasted</span>\r\n\r\n<span style=\"font-weight: 400;\">Coriander leaves</span>\r\n\r\n<span style=\"font-weight: 400;\">Salt and white pepper</span>\r\n\r\n<b>Method</b>\r\n\r\n<span style=\"font-weight: 400;\">Lightly heat a pan and toast the ground cimun in it for a minute or two, just enough to pique the flavour profile a little. Stir it into the yoghurt along with the masala and chopped coriander leaves, chopped garlic, salt and white pepper. Stir in the diced cucumber. </span><b>DM/TGIFood</b>\r\n\r\n<i><span style=\"font-weight: 400;\">Tony Jackman is Galliova Food Writer of the Year 2021. His</span></i><i><span style=\"font-weight: 400;\"> book, foodSTUFF, is available in the DM Shop. </span></i><a href=\"https://shop.dailymaverick.co.za/product/foodstuff-reflections-and-recipes-from-a-celebrated-foodie/\"><i><span style=\"font-weight: 400;\">Buy it here</span></i></a><i><span style=\"font-weight: 400;\">.</span></i>\r\n\r\n<i><span style=\"font-weight: 400;\">SUBSCRIBE: There’s much more from Tony Jackman and his food writing colleagues in his weekly TGIFood newsletter, delivered to your inbox every Saturday. </span></i><a href=\"https://www.dailymaverick.co.za/tgifood-newsletter-signup/\"><i><span style=\"font-weight: 400;\">Subscribe here</span></i></a><i><span style=\"font-weight: 400;\">. Also visit the </span></i><a href=\"https://www.dailymaverick.co.za/section/tgifood/\"><i><span style=\"font-weight: 400;\">TGIFood platform</span></i></a><i><span style=\"font-weight: 400;\">, a repository of all of our food writing.</span></i>\r\n\r\n<i><span style=\"font-weight: 400;\">Follow Tony Jackman on Instagram </span></i><a href=\"https://www.instagram.com/tony_jackman_cooks/\"><i><span style=\"font-weight: 400;\">@Tony_jackman_cooks</span></i></a><i><span style=\"font-weight: 400;\">.</span></i>\r\n\r\n<i><span style=\"font-weight: 400;\">Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click </span></i><a href=\"https://mervyngers.com/\"><i><span style=\"font-weight: 400;\">here</span></i></a><i><span style=\"font-weight: 400;\">.</span></i>",
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