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.