serves 4 ingredients

3 tablespoons Greek-style yogurt           For the spice paste

450g/1lb large prawns, peeled           5 fresh green chillies

and deveined but tails left intact       3 fresh red chillies

1⁄2 red pepper, seeded and cut into        2 garlic cloves

chunks                                               2.5cm/1in piece of fresh root 1⁄2 yellow pepper, seeded and cut               ginger, chopped

into chunks                                        2 tablespoons freshly squeezed 1⁄2 red onion, cut into small chunks              lemon juice

100g/4oz paneer cheese, cubed         2 tablespoons vinegar

75ml/3fl oz vegetable oil                      1 tablespoon cumin seeds

1 teaspoon mustard seeds                     1 tablespoon garam masala

3 curry leaves                                        pinch of ground turmeric 25g/1oz grated coconut

• To make the spice paste, put all the ingredients in a blender or food processor and add 75ml/3fl oz water. Purйe to a fine paste.

• Transfer the paste to a large bowl, add the yogurt and mix well. Stir in the prawns, peppers and onion, and marinate in the refrigerator for 1 hour.

• Spear the prawns, vegetables and paneer alternately onto bamboo or metal skewers.

• Heat 4 tablespoons of the oil in a large frying pan over a medium heat. Put the kebabs in the pan and cook for 10 minutes, turning regularly to brown evenly.

• In a separate frying pan, heat the remaining oil, then add the mustard seeds and curry leaves. As the mustard seeds begin to pop, pour the contents of the pan over the cooked kebabs.

• Transfer the kebabs to serving plates, garnish with the coconut and serve immediately.

Note You can substitute feta or similar white cheese for the paneer if you cannot find it, but it will be much saltier.