Ingredients

• 350g peeled raw king prawns
• lime halves, to garnish
• 6 mini garlic and coriander naans
• 1-2 Little Gem lettuces, or other crunchy lettuce, leaves separated
• 6 tbsp half-fat crème fraîche

For the marinade:

• 6 tbsp Greek yogurt
• 10g root ginger, peeled weight, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tbsp gram or plain flour
• 1 heaped tsp paprika
• 1½ tsp hot or mild chilli powder
• 2½ tbsp vegetable oil
• 1¼ tsp ground cumin
• 1-2 tbsp lemon juice, to taste

For the tomato salsa:

• 2 tsp vegetable or olive oil
• ¾ tsp nigella seeds, or black onion seeds (optional but delicious)
• 2 large vine tomatoes, finely chopped
• 1 small onion, finely chopped
• 1 tsp ground cumin
• 1 green chilli, deseeded and finely chopped
• 3 tsp lemon juice, or to taste
• a large handful of chopped coriander