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Bengali style prawns with mango and mint chutney Recipe

Bengali style prawns with mango and mint chutney Recipe
Method
  • 1

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

  • 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.

  • 3

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

  • 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.

  • 5


    For the chutney:

  • 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.

  • 7

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

Chef's tip

«Serve this dish with a naan bread, popodums or basmati rice to make this a main course dish.»

Mildly spiced prawn dish served with an authentic mango and mint chutney.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  5mins

Ingredients for people

  • 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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