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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 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.
Spicy Prawn Chutney
A hearty and most delicious and spicy and delectable prawn dish with tomato, onion, and peppers mixture to drench the prawns.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Seafood Recipes
- Cuisine: Indian
Ingredients
- 1 kg prawns, cleaned and washed
- 2 tablespoons lemon juice
- Salt, pepper, and thyme
- 1/4 tsp turmeric
- 1 tsp Tikka masala
- 1 chopped garlic
- 1 chopped green chili
- 5 tomatoes, grated
- 1 onion, chopped
- 3 green chilies
- Curry leaves
- Salt
- 1 tsp sugar
- 1 tsp tomato paste
- 1/4 tsp turmeric
- 1 tsp masala
Instructions
Prawns
- 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
Chutney
- 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
- Enjoy
Notes
Prepared, tried, and tested Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 368
- Sugar: 9
- Sodium: 2684
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 60
- Cholesterol: 528
Keywords: prawns
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.
More Prawn recipes
More Masala dishes
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