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Bengal Fish with Prawns and Yoghurt

Serves 4


4 large uncooked prawns (shelled, deveined, chopped)
2 spring onions (chopped)
1 clove garlic (crushed)
1 small fresh red chilli (seeded and finely chopped)
1/4 cup (45g) natural yoghurt
2 tablespoons vegetable oil
4 firm white fish fillets
Fresh coriander (for garnish)


1 Preheat grill to a high heat.

2 Combine prawns, spring onions, garlic, chilli and yogurt in a bowl.

3 Brush a flameproof shallow dish with oil. Place fish in a single layer in the dish. Grill for 4-5 minutes.

4 Turn fish over. Top with yoghurt mixture. Return to grill. Cook for 4-5 minutes longer or until fish flakes when tested with a fork. Serve with a sprinkling of coriander or similar herb and enjoy!

Tip #1: This is also a devine way of preparing chicken breast fillets, but chicken takes longer to cook than fish, so give it extra time under the grill, depending on thickness.

Tip #2: You can also BBQ the chicken or the seafood with this dish, which adds a slightly smokey flavour to the dish, which some say adds to its authenticity.


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