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
- Marinate the prawns with lemon juice, turmeric, and Kashmiri masala, ensuring all prawns are coated with the spices.
- 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.
- Drizzle a little olive oil into the pot. Add onions, chilli, and curry leaves, sautéing until the onions are translucent.
- Stir in crushed garlic, turmeric, and Kashmiri masala. Let it cook for a couple of minutes.
- 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.
- Once the chutney is cooked, add back the prawns and cook for a further 5 minutes, being careful not to overcook them.
- Garnish with fresh coriander and serve with savory rice or garlic bread. Enjoy your delicious prawn chutney!