Coconut Prawn Chaat (raeesa Meer)

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INGREDIENTS

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.

BACK TO RECIPE

Converters

Easy quantity conversions

Type in a quantity on any side to get opposing value

lb / pounds	=	kg

oz / ounce	=	grams

Cups to Grams

Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g