Lovely prawns with simple tomato chutney and some colourful roasted peppers.

Add the prawns to a bowl along with the lime juice and salt. Mix well and set aside to marinate for at least half an hour.

Place a heavy-based pan over a low heat and add vegetable oil. Once hot, add the gram flour, stirring constantly until it turns a light brown colour, approximately 1-2 min. Set aside to cool.

In a bowl, mix together the yoghurt, paprika, ginger-garlic paste and 1 tablespoon of the gram flour paste.

Add the marinated prawns, mix again and set aside in the fridge for 20 min.

Meanwhile, for the tomato chutney:
Add the olive oil to a pan over a medium heat, then add the tinned tomatoes and cook for 20 seconds. Stir in the tomato paste, chilli powder, a pinch of salt, caster sugar and white wine vinegar.

Turn down the heat and leave to gently simmer for 15 min, or until the pan is almost dry. Then, remove from the heat and allow to cool.

For the peppers:
Char the skins under a medium hot grill until they begin to blacken and bubble, turning to cook the peppers evenly. Wrap the peppers in cling film and chill in the fridge.

Once cool, peel off the skin, scrape off any remaining black bits and remove the seeds with a knife. Dice the flesh into small 5mm squares and place into a bowl. Pour in the olive oil and set aside.

To cook the prawns:
Pierce 3 prawns onto each skewer and place under a very hot grill for approximately 1-2 minutes. Turn over and grill for a further 1 minute, or until heated through

Squeeze some lemon juice onto the prawns and serve hot with the tomato chutney, peppers and some steamed rice.