Peel and finely dice the shallot, garlic and the chillies. Remove the leaves from the coriander and roughly chop.
Remove the heads and shells from the prawns. Remove the digestive tract by cutting down the spine of the prawns with a sharp knife.
Marinade the prawns with sugar, cumin, cinnamon and salt.
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.
For the chutney:
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.
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.»