Tandoori portobellos with creamy coconut raita

Creamy coconut raita

• 1 continental cucumber, cut into pieces (approx. 4 cm)
• 1 garlic clove
• 1 spring onion/shallot, trimmed and cut into thirds
• 5 sprigs fresh mint, leaves only
• 200 g coconut yoghurt (see Tips)
• 50 g filtered water
• 1 tbsp lemon juice
• ½ tsp sugar
• 1 - 2 pinches salt, to taste
• 1 tbsp extra virgin olive oil

Tandoori portobellos

• 100 g extra virgin olive oil, plus extra for greasing
• 2 tbsp lime juice
• 2 tsp chilli powder
• 2 tsp ground cinnamon
• 2 tsp cumin seeds
• 4 whole cloves
• 2 tsp coriander seeds
• 1 black cardamom pod (optional - see Tips)
• ½ tsp ground turmeric
• 20 g tomato paste
• 5 cm piece fresh ginger, peeled and cut into slices
• 4 garlic cloves
• 1 tsp salt, to taste
• 100 g coconut yoghurt (see Tips)
• 8 fresh portobello mushrooms