and A few nice accompaniments
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Wine Suggestion: Columbia Valley Dry Riesling, Waussie Riesling Limited Release
1 Tbsp unsalted butter
2 good pinches dried chili flakes
1 Tbsp minced garlic
2 Tbsp finely grated fresh ginger
2 cups canned, chopped tomatoes with juice
6 baby carrots, thinly sliced
1/4 cup brown sugar
1 1/2 tsp Garam Masala
3 Tbsp dried currants
Kosher salt & pepper, to taste
Freshly squeezed lime juice & zest, to taste
1/4 cup coarsely chopped fresh cilantro
1 Tbsp olive oil
24 prawns, de-veined, skewered on bamboo or metal skew
In medium pot over medium heat, melt butter. Stir in chili flakes, garlic and ginger; sauté until fragrant, but not browned, about 15 seconds. Pour in tomatoes, carrots, sugar and Garam Masala. Bring to a boil. Reduce heat to low and simmer until chutney is thickened and carrots are al dente, about 15 minutes. Stir in currants and season with salt, pepper, lime juice, zest and cilantro. Set aside.
Preheat grill to medium high heat, lightly oil the prawns and place skewers on grill. Cook 1½ -2 min each side or until cooked through. Remove from grill and season with salt and pepper. Heat tomato chutney and top each skewer to serve.
A few nice accompaniments: fragrant basmati rice, sautéed greens, grilled vegetables, crispy pappadam, or a fresh green salad with creamy yogurt dressing and toasted almonds.
