& Tropical Fruit Chutney
Yield: 8 servings
Prep Time: 1 hour
Cook Time: 45 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Gewürztraminer, Cold Creek Vineyard Riesling
2 Tbsp vegetable oil
1 medium onion, diced
1 red pepper, diced
½ fennel bulb, diced
4 Tbsp garlic, minced
2 Tbsp ginger, minced
2 Tbsp tomato paste
½ cup unsweetened coconut
½ cup toasted cashews, finely ground
1 cup shrimp stock
¼ cup white wine vinegar
1 Tbsp brown sugar
2 Tbsp curry powder
3 cup heavy cream
1 bay leaf
salt to taste
2 lb spot prawns
Sauté onions, fennel, and red pepper until onions are translucent. Add garlic, ginger, and tomato paste. Sauté for a minute or two. .Do not brown. Add curry powder, bay leaf, brown sugar. Stir and add vinegar. Reduce by half. Add stock, cashews, coconut and heavy cream. Reduce by half again or until you reach desired consistency. Strain and season to taste. Sauté prawns and toss with cream sauce. Serve over Jasmine rice and top with tropical fruit chutney.
1/2 red onion, finely diced
2 mangoes or papayas, medium diced
1 Tbsp red chili paste
1/3 cup chopped cilantro
2 Tbsp tamarind paste
salt to taste
Combine all ingredients for chutney
