Durban-Style Prawn Chutney
Succulent prawns flash-fried and simmered in a rich, sweet, and fiery tomato-curry leaf gravy.
Tender, juicy prawns are lightly spiced and seared in butter, then folded into a jammy tomato chutney packed with fresh curry leaves, garlic, and rich Kashmiri masala. It is quick to prepare yet tastes like hours of slow cooking.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Marinate & Flash-Fry Prawns
In a bowl, marinate 300 g prawns with 1 tbsp lemon juice, ½ tsp turmeric, and 1 tbsp Kashmiri masala. Coat well and set aside for 5 minutes.
- 2
Heat 2 tbsp butter in a skillet over medium-high heat. Add 1 tsp crushed garlic and fry the marinated prawns for 1–2 minutes per side until they just start to curl and turn pink. Remove the prawns from the pan immediately and set aside.
- 3
Build the Tomato Chutney
In the same pan, drizzle a little olive oil. Sauté the diced ½ onion, 1 green chilli, the whole garlic cloves and 1 sprig of curry leaves until the onions are soft, translucent, and fragrant.
The rest of this recipe
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Ivana Sanshia’s note
Be careful not to overcook the prawns in Step 2! Quick searing keeps them tender and juicy so they do not turn rubbery when tossed back into the warm chutney.
Grating the tomatoes instead of chopping them gives the chutney that velvety, smooth Durban texture.
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