SOYA PRAWN CHUTNEY
This Indian Recipe Serves 2-4
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
- For this recipe I am using Soya Prawns which I got from Gorima’s.
- Remove the soya prawns from the packaging – this is what they should look like.
- Heat the vegetable oil in a wide pot on medium heat.
- 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.
- Allow them to fry for a few minutes (± 3 minutes).
- After a few minutes, carefully turn them over & allow the other side to fry until golden.
- Once they are golden all around, remove from the oil & place into a bowl until ready to use.
- Next, peel & chop the onion & set aside.
- Rinse & cut green chilies down the middle.
- 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.
- To the same pot with the leftover oil – turn the heat to medium-high & add in the onions, green chilies & thyme.
- Mix & allow to sauté until onions are translucent.
- 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.
- Mix well.
- Add in the grated or blended tomatoes & curry leaves.
- Mix well.
- Cover with a lid & allow the tomatoes to cook for around 15 minutes or until thickened & the oil surfaces.
- Once the tomatoes have cooked, add salt to taste & the sugar.
- Mix well.
- Lower the heat & add in the fried soya prawns.
- Gently stir until the soya prawns are coated in the tomato chutney.
- Cover with a lid & allow to infuse flavours for 2 minutes.
- After 2 minutes, give it a quick stir & turn off the heat.
- Garnish with freshly chopped coriander (dhania).
- Plate & enjoy.
- Serve this Soya Prawn Chutney with rice, bread, roti or phutu.
- Can be stored in the refrigerator for up to a week.