Sweet Chilli Prawn Chaat
The holidays are all about good food and great company, and what better way to bring bold flavour to your table than with Sweet Chilli Prawn Chaat!
Recipe by Thameenah Daniels
Serves: 4
Ingredients:
- 1 ½ tbsp ginger & garlic masala
- 500g prawns, shelled & deveined
- Ghee (or olive oil, if preferred)
- 1 chopped onion
- 1 tsp arad powder
- 1 tsp salt
- 2 grated tomatoes
- 30ml tomato paste
- 1 tin coconut cream
- 1 handful fresh dhanya (coriander)
- ½ tsp turmeric
- 1 tsp fish spice
- 1 tbsp Portuguese marinade
- 2 tsp tandoori marinade
- 2 tbsp Mrs Balls Sweet Chilli Sauce
- 1 tbsp peri-peri sauce
How To Make Sweet Chilli Prawn Chaat
- Cook the prawns in melted butter for about 5 minutes, ensuring they are lightly browned.
- In a separate pan, cook the chopped onions in ghee until softened and fragrant, then stir in the garlic, salt, Arad powder, fish spice, and a spoonful of tandoori marinade.
- Add the blended tomatoes and tomato paste, and let the mixture simmer until it thickens into a rich chutney.
- Stir in a tin of coconut cream, adjusting the amount to your taste.
- Add the prawns to the chutney, ensuring they are fully coated in the rich sauce, and let them cook through.
- Top with freshly chopped coriander for a burst of freshness and serve with Beti rice.
- Enjoy!