Marinate prawns in:

Ginger and garlic
Half teaspoon arad (Turmeric)
1 teaspoon spice emporium fish spice
1 tablespoon Aminah's Portuguese marinade
2 teaspoon Aminah's tandoori marinade
2 tablespoon sweet chili sauce
1 tablespoon nandos Peri mild

Cook the prawns in butter just for 5 minutes

METHOD

Make chutney:

Braise one onion chopped up in ghee (Clarified butter).
Then add in:
Garlic, salt, arad (Turmeric), fish spice, and some tandoori marinade.
Then add 2 tomatoes liquidised and a sachet of tomato paste.
Let it simmer till a thick chutney forms.
Add in a tin of coconut cream and chopped dhania (coriander). Add prawns to chutney with the sauce the prawns was cooked in. Mix
Adjust salt if necessary.