Prawn pineapple tikka

A delicious appetizer. The pineapple gives a tangy contrast to the hot spicy prawns. A real exotic dish.

Served with lemon and tomatoes

Ingredients:

• Cumin seeds - 1tsp
• Coriander seeds - 1 tsp
• Fennel seeds - 1 tsp
• mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Salt - to taste
• Lemon juice - 2 tsp
• raw tiger prawns - 12(peeled and deveined)
• Pineapple - 12 (bite sized pieces)
• Fresh coriander - chopped

method:

•  Dry fry the cumin, coriander, fennel, mustard, fenugreek in a hot frying pan stirring continuously until the aroma wafts up. Immediately tip the spices and grind them in a spice grinder adding chilli and salt. 
• Transfer to a mixing bowl and add lemon juice. Add the prawns to the bowl and set aside to marinate for 10 min. Preheat the grill to high.
• Thread prawns and pineapple alternatively onto the skewers. If using wooden skewers soak them before hand for 30 min so that they don't burn.
• Grill at the top shelf of oven for two minutes on each side, brushing with left over marinade until the prawns are cooked. 
• Sprinkle over coriander and serve hot.