Masala prawns and mint-coriander avocado on naan | We like fresh cooking

Preparation

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.

Reactions