Prawns with Mango Chutney
6 servings
60 minutes
Shrimp with mango chutney is an exotic dish from Indonesian cuisine that combines the freshness of seafood with a vibrant fruit sauce. The flavor base consists of a delicate aromatic marinade with lime, curry, and nutmeg that infuses the shrimp, making them juicy and spicy. The mango chutney with cucumber, mint, and cilantro adds sweetness, freshness, and a hint of heat to the dish. This recipe reflects the rich flavor traditions of Southeast Asia where spices and natural ingredients are skillfully combined. The dish is perfect for a festive table or a cozy dinner, served hot and pairs excellently with fragrant rice or crispy bread. Enjoy the harmony of flavors!
1
Blend oil, two tablespoons of lime juice, one chopped chili, grated ginger, garlic, red curry, turmeric, half a teaspoon of salt, and nutmeg into a smooth mixture. Marinate shrimp in it for thirty minutes in a cool place.
- Vegetable oil: 0.3 glass
- Lime juice: 5 tablespoon
- Chili pepper: 2 pieces
- Ginger: 50 g
- Garlic: 1 clove
- Red curry powder: 2 teaspoons
- Turmeric: 0.8 teaspoon
- Salt: 0.5 teaspoon
- Nutmeg: 0.1 teaspoon
- Shrimps: 1 kg
2
Place cumin in a heated pan and stir for about a minute until it starts to release a strong aroma.
- Ground cumin (zira): 1 teaspoon
3
Cut mango and small cucumber into small cubes. Finely chop red onion, chili pepper, mint, and cilantro. Mix all this with three tablespoons of lime juice and roasted cumin. This is chutney.
- Mango: 1 piece
- Cucumbers: 1 piece
- Red onion: 0.5 head
- Chili pepper: 2 pieces
- Mint: 50 g
- Coriander: 50 g
- Lime juice: 5 tablespoon
- Ground cumin (zira): 1 teaspoon
4
In a deep skillet, sauté the shrimp with the marinade for eight to ten minutes. Serve with chutney.
- Shrimps: 1 kg