Bengali style prawns with mango and mint chutney Recipe
Mildly spiced prawn dish served with an authentic mango and mint chutney.
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15mins
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15mins
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5mins
- King prawn(s) : 30 whole
- Banana shallot(s) : 1 whole
- Garlic clove(s) : 2 whole
- Green chilli(s) : 1 whole
- Fresh coriander : 0.5 bunch
- Ground cumin : 10 g
- Ground cinnamon : 10 g
- Tomato puree : 10 g
- Fine salt : 6 pinch(es)
- Caster sugar : 10 g
- Sunflower oil : 20 ml
- For the rest of the recipe
- Mango(s) : 1 whole
- Fresh mint : 0.5 bunch
- Banana shallot(s) : 1 whole
- Green chilli(s) : 1 whole
- Caster sugar : 100 g
- Water : 200 ml
- Fine salt : 2 pinch(es)
- Garam masala : 10 g
- Ground turmeric : 5 g
- Rice wine vinegar : 10 ml
- Sunflower oil : 10 ml
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ETAPE 1
Peel and finely dice the shallot, garlic and the chillies. Remove the leaves from the coriander and roughly chop.
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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.
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ETAPE 3
Marinade the prawns with sugar, cumin, cinnamon and salt.
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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.
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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.
«Serve this dish with a naan bread, popodums or basmati rice to make this a main course dish.»
