Sneha's Recipe: Healthy Tandoori Mayonnaise

The theme for this month Fish Friday Foodies is "Share you favorite summer seafood or fish sandwich recipe". Our Host is Colleen. Thank you Colleen for hosting this event.

This is an open sandwich and easy to assemble, just keep all ingredients ready and refrigerated. Since this can be easily assembled its great for a picnic or party, as its filling and delicious, this can make a great meal for a relaxed evening dinner.
Serves 2 or 3
Ingredients
For the Healthy Tandoori Mayonnaise

2 Tablespoons Hung Curd
2 Tablespoons Mayonnaise
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Tandoori Masala

For the Cole Slaw

1 Onion - thinly sliced
1 Cup Cabbage - shredded
1/4 Cup Carrots - grated

As required Tandoori Mayonnaise

For Lemony Chilly Shrimps

200 Grams Cleaned Large Shrimps
2 Tablespoons Coriander leaves - finely chopped
2 Tablespoons Fresh Lime juice
1/2 Teaspoon Sea Salt or to taste
½ Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
1 Tablespoon Oil

Other Ingredients

Round Naan Bread
Lemon Juice
Chopped Coriander Leaves

Method
To prepare the

Healthy Tandoori Mayonnaise

In a small bowl, whisk together hung curd, tandoori masala, mayonnaise, lime juice and olive oil.

Cole Slaw

In a large salad bowl, toss together onion, carrot and cabbage.

Pour in the mayonnaise and toss again until cole slaw is evenly coated. Add a little chopped coriander and mix.
Cover and refrigerate until ready to assemble.

The Shrimps

In small bowl, combine shrimp, coriander, lime juice, salt, cumin and chilly powder. Marinate for 15 minutes.
Heat the oil in a grill pan or skillet over medium flame. Add shrimp and cook for 2 minutes on each side, or until white to pink.
Cut naan in quarters and toast it on a tawa with a little butter.

Assemble the sandwich