Masala prawns and mint-coriander avocado on naan


Preparation 15 minutes plus marinating 10 minutes
  • Put the spices, garlic, ginger and half the lemon juice in a bowl. Stir to combine, then add the prawns and mix to coat. Marinate in the fridge for at least 15 minutes, or preferably an hour.
  • Meanwhile, scoop the avocado into a bowl and mash until smooth. Stir in the mint, coriander and remaining lemon juice. Season and set aside.
  • Set a griddle pan over a high heat. Brush with the oil. Add the prawns and cook for 3-4 minutes, turning halfway, until just cooked through.
  • Warm the naan breads in the oven or under the grill according to pack instructions.
  • Spread the avocado over the naans and divide the prawns between them. Scatter over the toasted fennel seeds, season with black pepper and garnish with the mint and coriander.