Photograph: Keiko Oihawa
A fun sharing dish from Sybil Kapoor and Sainsbury's magazine, these tandoori prawns with a lime dip are great for the weekend. You can easily make the prawns go further by adding spring onions, trimmed radishes and strips of toasted pitta bread to the platter
Put four tablespoons of the yogurt in a bowl and put to one side. For the dip, whiz together the lime zest, reamining yogurt and mint leaves in a food processor until the mint is finely chopped. Add 1 tablespoon of cold water, season to taste and whiz again briefly. Tip into a serving bowl, cover and chill.
For the marinade, mix together the 4 tablespoons of Greek yogurt you put to one side with the ginger, paprika, garam masala and lime juice; season.
Prepare your prawns by making a small incision down the length of each prawn; if necessary, pull away and discard the black digestive cord. Rinse the prawns and pat dry. Thread on to skewers. Transfer to a shallow dish and coat thoroughly in the marinade. Cover and chill for 30 minutes.
Place a small frying pan over a medium heat. Add the nigella seeds and toast lightly for 1 minute or until they release a lovely smell. Sprinkle over the dip.
Preheat a griddle pan or grill to high. Wipe off the excess marinade from the prawn brochettes and brush with the oil. Place on the griddle pan or under the grill for 4-6 minutes, turning, until they are pink and cooked through. Cut the limes into lime cheeks and arrange with the cucumber batons on a platter. Scatter with mint leaves and serve with the bowl of dip.
Kitchen secret: soak wooden skewers in cold water for 30 minutes before using.