Garam Masala Prawns with Mango Chutney



Prep time:

Cook Time:

Total Time:



30 minutes

2 hours 10 minutes

2 hours 40 minutes

What you'll need

For the mango chutney:
  • 80 g onion , diced
  • 60 g jalapeño , finely chopped
  • 1 heaped teaspoon of finely minced ginger
  • 1 large clove garlic , finely minced
  • ¼ teaspoon fine sea salt
  • 165 g mango , diced (fresh or thawed from frozen)
  • 100 g sugar
  • 2 tablespoons fresh lemon juice , from 1 lemon
  • 30 g raisins
  • 1 teaspoon vanilla extract
For the garam masala prawns:
  • 450 g large prawns , peeled and deveined
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon fine sea salt
  • Pinch red chilli powder (optional)
For the topping:
  • 1 tablespoon avocado oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
For serving:
  • 315 g cooked white rice
  • Pinch fresh coriander leaves



Make the mango chutney:
  • Prepare several hours or a day ahead to allow it enough time to reduce and cool prior to serving.
  • In a small saucepan, combine onion, peppers, ginger, garlic, and salt over medium-low heat. Cook until softened but not browned. Add the remaining ingredients and stir well. Once the sugar begins to dissolve, turn the heat to low. Let simmer and reduce, stirring occasionally, for about 2 hours.
  • Let cool to room temperature and use right away or store covered in the fridge and serve cold. It will thicken as it cools.
Make the prawns:
  • Rinse and pat the prawns dry with paper towels. Leave the tails on for added flavour or remove for easy eating.
  • In a medium mixing bowl, combine prawns with oil and vanilla extract. Stir to coat evenly. Sprinkle with garam masala, turmeric, salt, and chilli powder, if using. Stir to coat evenly.
  • Heat a pan to medium-high heat and add the prawns, stirring to cook evenly and quickly until just barely opaque (about 2 minutes). Alternatively, place the prawns on a well-greased baking tray and grill on high for 1-2 minutes or until just barely opaque.
Make the topping:
  • Over medium-high heat, heat the remaining oil in a small pan. Add the mustard and cumin seeds. In about 1-2 minutes, they will sizzle, and pop and the cumin will brown a bit. Serve immediately.
To serve:
  • Transfer the cooked prawns to a serving dish. Drizzle with the topping, then scatter with chopped coriander. Serve with rice and mango chutney.








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