Spicy prawns with herb yogurt

Course: Entree, Lunch, Main

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 large red chilli, finely chopped
2 teaspoons dried Moroccan spices
1kg prawns uncooked, peeled and de-veined
400g potatoes, pee

INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 large red chilli, finely chopped
2 teaspoons dried Moroccan spices
1kg prawns uncooked, peeled and de-veined
400g potatoes, peeled, cut into 2cm cubes
3 cups (750mL) water
1/4 cup (60mL) lemon juice
1/3 cup (20g) parsley, chopped
200g tub Peach Mango Yogurt
2 tablespoons chopped mint
2 tablespoons chopped coriander

METHOD

Combine the oil and onion in a frying pan, stir-fry until onion is tender.

Add the garlic, chilli and spices stir-fry for 30 seconds. Add the prawns, stir-fry until just cooked through and remove.

Add the potato and water to the pan, simmer uncovered for 5 minutes or until tender. Return the prawns to the pan with the lemon juice and parsley.

Combine the peach mango yogurt, mint and coriander and serve with the prawns.