How to make your very own homemade Spicy Prawn Chutney. A tried and tested and superbly delicious treat for all to enjoy!
What exactly is Chutney?
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
- 1 kg prawns, cleaned and washed
- 2 tablespoons lemon juice
- Salt, pepper, and thyme
- ¼ tsp turmeric
- 1 tsp Tikka masala
- 1 chopped garlic
- 1 chopped green chili
- 5 tomatoes, grated
- 1 onion, chopped
- 3 green chilies
- Curry leaves
- 1 tsp sugar
- 1 tsp tomato paste
- ¼ tsp turmeric
- 1 tsp masala
- Mix the lemon juice salt, pepper, thyme, turmeric, tikka masala garlic, and green chili
- Refrigerate for 30 minutes
- Add little butter to a pan
- Add 1 chopped garlic
- Once it's heated, add prawns
- Cook for 1 minute on each side
- Remove from stove
- Fry onion in little oil
- Add turmeric and masala
- Add the rest of the ingredients, tomato, chilies, curry leaves, salt, sugar, tomato paste, and cook until tomatoes are done.
- Cook until tomatoes are done
- Add prawns
- Switch off stove
Prepared, tried, and tested Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Amount Per Serving Calories 368Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 528mgSodium 2684mgCarbohydrates 20gFiber 3gSugar 9gProtein 60g
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Shrimp and Prawn as food
Shrimp and prawn are types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term “prawn” only for the freshwater forms of palaemonids and “shrimp” for the marine penaeids.
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