Bengali style prawns with mango and mint chutney
Categories | Sources | Filters
Bengali style prawns with mango and mint chutney
Fish recipes
Starters recipes




6

Cook

Favourites

Share 
INGREDIENTS
30 whole King prawn(s)
2 whole Banana shallot(s)
2 whole Garlic clove(s)
2 whole Green chilli(s)
0.5 bunch fresh coriander
10 g Ground cumin
10 g Ground cinnamon
10 g Tomato puree
8 pinch(es) Fine salt
110 g Caster sugar
30 ml sunflower oil
1 whole Mango(s)
0.5 bunch Fresh mint
200 ml Water
10 g Garam masala
5 g Ground turmeric
10 ml Rice wine vinegar
 

Add to my shopping list 
DIRECTIONS
01
Peel and finely dice the shallot, garlic and the chillies

02
Remove the leaves from the coriander and roughly chop

03
Remove the heads and shells from the prawns

04
Remove the digestive tract by cutting down the spine of the prawns with a sharp knife

05
Marinade the prawns with sugar, cumin, cinnamon and salt

06
Heat a sauce pan, add a splash of oil and sweat the shallots and garlic

07
When soft and translucent, add the tomato puree and chillies and cook for a few minutes

08
Then add the prawns and cook for 3 minutes

09
Remove the pan from the heat and mix in the chopped coriander

10
For the chutney: Dice the mango, peel and finely dice the shallot

11
Finely dice the chillies

12
Heat a saucepan until hot and add a splash of sunflower oil

13
Sweat the shallots and chillies for 2 minutes and then add the ground spices and cook for a further 3 minutes

14
When the spices are absorbed into the shallots, add the rest of the ingredients except the mint and cook over a medium heat until the mixture thickens

15
Remove from the heat, allow to cool and mix in the chopped mint

16
To serve: Place some chutney in the middle of the plate, top with the prawns and serve immediately.

Comments

Comment