Prawns
» 1/4 cup (60 mL) plain low-fat yogourt
» 1 tbsp (15 mL) garam masala
» 1 tsp (5 mL) fennel seeds,
    ground or kept whole
» 1 tsp (5 mL) ground cardamom
» 1 tsp (5 mL) spanish paprika
» Salt to taste
» 18 large raw prawns, heads removed, 
    shelled and deveined
» 18 metal or wooden skewers
» 6 lime wedges

1 Dip: heat oil in a skillet over medium-low heat. Add garlic cloves, cook for 5 minutes, stirring regularly. Remove from heat. When garlic is cool, remove skins and mash flesh with a fork.
2 In a medium bowl, combine mashed garlic, sour cream, oil, ground fennel, salt and paprika. Whisk mixture until thoroughly combined. Refrigerate.
3 For prawns, thoroughly combine yogourt, garam masala, fennel seeds, cardamom, paprika and salt in a large bowl. Add prawns and stir to coat well with the mixture. Cover and refrigerate for 20 minutes.
4 Preheat barbecue to medium heat. (Soak wooden skewers in water for 30 minutes before using.)
5 Thread one prawn onto each skewer. Gently place skewers on grill, turning frequently until prawns are cooked, about 3 minutes. Serve with lime wedges and Garlic-fennel dip.


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