Prawn Chutney – Durban Style

This simple prawn chutney recipe is a piece of my childhood. A simple, spicy-sweet chutney with perfectly cooked prawns was a dish we often enjoyed alongside crab curry.

If you love prawns, this is such a great dish to prepare. It’s really quick to make and an excellent dish to experiment with, especially if you’ve never cooked prawns before.

INGREDIENTS

• 2 tablespoons butter
• 300g prawns
• 3 tomatoes, grated
• 2 teaspoons garlic, crushed
• 1 sprig curry leaves
• 1/2 onion, diced
• 1 green chilli
• 1/4 teaspoon turmeric
• 1 tablespoon Kashmiri masala
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Fresh coriander

Prawn Marinade:

• 1 teaspoon lemon juice
• 1/4 teaspoon turmeric
• 1 teaspoon Kashmiri masala

METHOD

1. Marinate the prawns with lemon juice, turmeric, and Kashmiri masala, ensuring all prawns are coated with the spices.
2. Heat two tablespoons of butter in a pan, add crushed garlic, and fry the prawns on each side for a couple of minutes. Once the prawns are half cooked, remove them from the pot.
3. Drizzle a little olive oil into the pot. Add onions, chilli, and curry leaves, sautéing until the onions are translucent.
4. Stir in crushed garlic, turmeric, and Kashmiri masala. Let it cook for a couple of minutes.
5. Add grated tomatoes and mix with the spices. Season with salt and balance the chutney with a bit of sugar. Cover and let it simmer on low for about 15-20 minutes. Stir occasionally and add water if the chutney is drying up.
6. Once the chutney is cooked, add back the prawns and cook for a further 5 minutes, being careful not to overcook them.
7. Garnish with fresh coriander and serve with savory rice or garlic bread. Enjoy your delicious prawn chutney!