Name: Tandoori Prawns with Saffron and Cardamom Poached Pears
Prep time: 10 min
Cook time: 30 min
Ingredients: 12 raw peeled prawns; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1/2 teaspoon cumin powder; 1/2 teaspoon garam masala; 1/4 teaspoon salt; 1/4 teaspoon turmeric; 1 tablespoon yoghurt; 1 tablespoon lemon juice; 1 tablespoon chickpea flour; 1 tablespoon oil; 2 Packham Pears; 2 cups water; 3 tablespoons honey; 1/2 teaspoon turmeric; 1/4 teaspoon salt; 4 green cardamom; Few strands of saffron; 2 tablespoons rose water

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Place all ingredients in a bowl and mix well. Add prawns to the marination
Heat oven to 180°C. Spread prawns in a single layer on a heated tray and cook for 5 minutes
Serve with poached pears

Poached Pears

Combine the water, honey, cardamom, turmeric, salt, saffron and rose water in a saucepan over low heat. Stir well and add peeled pears. Place a disc of greaseproof paper on the surface of the pear mixture. Cook, covered for 10-15 minutes. Transfer pears to a bowl
Increase heat and bring the syrup to boil. Boil, uncovered until the syrup thickens slightly
Cut pears and drizzle with the syrup and serve with tandoori prawns

Place all ingredients in a bowl and mix well. Add prawns to the marination
Heat oven to 180°C. Spread prawns in a single layer on a heated tray and cook for 5 minutes
Serve with poached pears

Poached Pears

Combine the water, honey, cardamom, turmeric, salt, saffron and rose water in a saucepan over low heat. Stir well and add peeled pears. Place a disc of greaseproof paper on the surface of the pear mixture. Cook, covered for 10-15 minutes. Transfer pears to a bowl
Increase heat and bring the syrup to boil. Boil, uncovered until the syrup thickens slightly
Cut pears and drizzle with the syrup and serve with tandoori prawns

Place all ingredients in a bowl and mix well. Add prawns to the marination
Heat oven to 180°C. Spread prawns in a single layer on a heated tray and cook for 5 minutes
Serve with poached pears

Poached Pears

Combine the water, honey, cardamom, turmeric, salt, saffron and rose water in a saucepan over low heat. Stir well and add peeled pears. Place a disc of greaseproof paper on the surface of the pear mixture. Cook, covered for 10-15 minutes. Transfer pears to a bowl
Increase heat and bring the syrup to boil. Boil, uncovered until the syrup thickens slightly
Cut pears and drizzle with the syrup and serve with tandoori prawns