Bengali style prawns with mango and mint chutney Recipe

Method

• ETAPE 1

  Peel and finely dice the shallot, garlic and the chillies. Remove the leaves from the coriander and roughly chop.

• ETAPE 2

  Remove the heads and shells from the prawns. Remove the digestive tract by cutting down the spine of the prawns with a sharp knife.

• ETAPE 3

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

• ETAPE 4

  Heat a sauce pan, add a splash of oil and sweat the shallots and garlic. When soft and translucent, add the tomato puree and chillies and cook for a few minutes. Then add the prawns and cook for 3 minutes. Remove the pan from the heat and mix in the chopped coriander.

• ETAPE 5

  
  For the chutney:

• ETAPE 6

  Dice the mango, peel and finely dice the shallot. Finely dice the chillies. Heat a saucepan until hot and add a splash of sunflower oil. Sweat the shallots and chillies for 2 minutes and then add the ground spices and cook for a further 3 minutes.
  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. Remove from the heat, allow to cool and mix in the chopped mint.

• ETAPE 7

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