SOYA PRAWN CHUTNEY

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This Indian Recipe Serves 2-4

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Soya Prawn Chutney is a great way to spruce up veggie days. This Indian dish is common in South Africa & when I was a kid, I actually thought these were really meaty prawns. It is a simple dish which is great for vegetarian & vegans as it is also a great source of protein.

I must admit, I am not a huge fan of soya products but I do have them occasionally (just so I’m not a carnivore all the time). I honestly do prefer fresh veggies over soya but this dish was super yum – a great option as well for those who don’t like meat free days.

These Soya Prawns were purchased from Gorimas.

 

Soya Prawn Chutney Ingredients:

• 400 grams soya prawns
• 1 onion
• 4-5 tomatoes
• 4 tablespoons vegetable oil
• 1 sprig thyme (optional)
• 3-5 green chilies
• 1 tablespoon chili powder or masala
• ¼ teaspoon turmeric powder
• 1 teaspoon chili flakes (optional)
• ½ teaspoon ginger & garlic paste
• salt to taste
• 1 teaspoon sugar
• 1 sprig curry leaves
• fresh coriander (dhania) for garnishing

 

Method:

1. For this recipe I am using Soya Prawns which I got from Gorima’s.
2. 
3. 
4. Remove the soya prawns from the packaging – this is what they should look like.
5. 
6. Heat the vegetable oil in a wide pot on medium heat.
7. 
8. Once the oil is hot, carefully add in the soya prawns. These can be cooked from frozen but be sure to check the package as different products may differ.
9. 
10. Allow them to fry for a few minutes (± 3 minutes).
11. 
12. After a few minutes, carefully turn them over & allow the other side to fry until golden.
13. 
14. Once they are golden all around, remove from the oil & place into a bowl until ready to use.
15. 
16. 
17. Next, peel & chop the onion & set aside.
18. 
19. Rinse & cut green chilies down the middle.
20. 
21. Grate or blend tomatoes & place into a bowl. To grate tomatoes, simply slice tomatoes in halves & grate only the flesh of the tomatoes. Discard of the peel. If you are blending them, cut off the ends & blitz with the peel.
22. 
23. To the same pot with the leftover oil – turn the heat to medium-high & add in the onions, green chilies & thyme.
24. 
25. Mix & allow to sauté until onions are translucent.
26. 
27. 
28. Thereafter, add in the chili powder or masala, chili flakes, turmeric powder & the ginger & garlic paste. I add chili powder to give this dish colour but this can be omitted if preferred.
29. 
30. Mix well.
31. 
32. Add in the grated or blended tomatoes & curry leaves.
33. 
34. Mix well.
35. 
36. Cover with a lid & allow the tomatoes to cook for around 15 minutes or until thickened & the oil surfaces.
37. 
38. Once the tomatoes have cooked, add salt to taste & the sugar.
39. 
40. Mix well.
41. 
42. Lower the heat & add in the fried soya prawns.
43. 
44. Gently stir until the soya prawns are coated in the tomato chutney.
45. 
46. Cover with a lid & allow to infuse flavours for 2 minutes.
47. 
48. After 2 minutes, give it a quick stir & turn off the heat.
49. 
50. Garnish with freshly chopped coriander (dhania).
51. 
52. Plate & enjoy.
53. 
54. 
55. Serve this Soya Prawn Chutney with rice, bread, roti or phutu.
56. 
57. Can be stored in the refrigerator for up to a week.
58.