Prawn & paneer kebabs
For the spice paste
To make the spice paste, put all the ingredients in a blender or food processor and add 75ml/3fl oz water. Purée 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.