Hariyali Prawn Curry

250g prawns (cleaned and deveined) 2 Jars Gymkhana Green Tikka Marinade 1 Red Onion 1 Green Pepper 1 Green Chilli 250g Yoghurt Salt (To Taste) Kashmiri Red Chilli (For Garnish) Fresh Coriander Leaves (For Garnish)

Chop the green pepper, green chilli and red onion and add to a bowl along with your cleaned and deveined prawns. Mix Green Tikka Marinade with the ingredients until all are generously coated. Leave to marinate for 30 minutes. Grill the prawns and vegetables until well charred (we would grill for around 8-10 minutes) Whilst your ingredients are grilling, add another jar of Green Tikka Marinade to a pan on a low heat, then add the yoghurt. Mix well together to create a sauce. Add your grilled prawns and vegetables to the sauce and mix to coat all the ingredients with the sauce. Top with fresh coriander and a dried Kashmiri red chilli and serve alongside pilau rice, roti or naan.