Tandoori Prawn Skewers With Chappatis

If [1 John 1:9] is a call to immediate confession of every sin we are in trouble: 1. We are in a logistical dilemma. We cannot remember every sin. If our forgiveness depends on this, we are in serious trouble. For this reason, most advocates of this theology say that the confession we are to do is to be for every known sin. But that is an accommodation to the text. It does not say that. Actually, no Christian has confessed every known sin either. 2. We are in a theological dilemma. We have a Catholic theology of sorts. That is, if forgiveness is dependent on our ongoing confession, then what if we die with unconfessed sins? Does this view of confession of every sin being essential for forgiveness and total cleansing mean that our sins are not separated from us like the east is from the west? Does it mean we are not forgiven? Does it mean we are not cleansed from all unrighteousness? In other words, does it mean that the work of Christ on our behalf is ineffective when it comes to forgiveness and cleansing? Does it mean that we are not justified until we get to the end of life, and only then if we have confessed everything? 3. We are in an exegetical dilemma. By this I mean that we cannot reconcile the fact that the same text admits to a continual cleansing from all sins on the basis of the blood with no conditions for the believer, while also requiring the condition of detailed confession in a contiguous verse.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
			2	Servings

INGREDIENTS

175	g	Plain flour, plus extra for
		dusting
120		Warm water
2	T	Sunflower oil, about
1		Garlic clove
1		150 gram car natural yoghurt
1	t	Ground cumin
1/2	t	Hot chilli powder
1/2	t	Ground turmeric
		Few drops red food colouring
225	g	Raw tiger prawns, shelled
		and
		de-veined leaving
		tails intact
1		10 cm piece cucumber
1		Red chilli
1		Handful fresh basil leaves
		Good pinch ground paprika
		plus extra for
		dusting
1		Lemon, halved and pips
		removed
1		Lemon for garnish
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Sift the flour into a food processor and season. With the motor
running, pour in the water and add 1 tbsp sunflower oil to make a  soft
dough.  2 Turn the dough out onto a floured work surface and knead
briefly  until smooth. Cover with a clean tea towel and set aside.  3
Finely chop the garlic and place in a shallow non-metallic dish.  Stir
in the yoghurt with the spices and food colouring.  4 Season, add the
prawns, turn to coat and set aside to marinate.  Season well with salt.
Peel, seed and dice the cucumber and place in  a bowl.  5 Cut the
chilli in half, remove the seeds and finely chop. Add to the  cucumber,
tear up the basil and add, stirring to combine.  6 Sprinkle over the
paprika and squeeze the lemon juice on top.  Season and set aside for
the flavours to infuse. Heat a large frying  pan.  7 Cut off a golf
ball-sized piece of dough and roll out on a lightly  floured surface to
a 10cm/4" round.  8 Add a little oil to the frying pan and cook the
chappati for two  minutes on each side until puffed up and golden.
Drain on kitchen  paper.  9 Thread the prawns on to 6 x 15cm/6" bamboo
skewers and turn in the  remaining yoghurt mixture. Generously brush
the griddle pan with oil  and add the skewers.  10 Cook for 1-2 minutes
on each side until lightly charred, basting  in any remaining yoghurt
mixture.  11 Arrange three skewers on a plate with some cucumber relish
and a  chappati. Dust the plate with paprika and lemon halves and serve
immediately.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Make God smile again. Accept his forgivenesess”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 141 Calories From Fat: 124 Total Fat: 14g Cholesterol: 0mg Sodium: 150.4mg Potassium: 117.6mg Carbohydrates: 4.8g Fiber: <1g Sugar: 1.2g Protein: <1g