Eggplant Kasaundi & Prawn Fry

13 April 2016 By

A medley of sweet and aromatic fragrant spices makes this wonderful savoury chutney perfect for so many creative uses.

Ingredients (Serves 2-4)

  • ½ jar Latasha’s Kitchen Eggplant Kasaundi Chutney
  • 2 tbsp sunflower oil
  • 1 clove finely chopped garlic
  • 1 whole red chilli, thinly sliced
  • 1 cup sliced asparagus
  • 1 tomato, cut into wedges
  • Salt to taste
  • 125 g fresh cleaned banana prawns
  • 2 tbsp water


  • Chopped coriander leaves
  • Some yoghurt to drizzle (optional)


  1. Heat oil in a pan, add garlic and red chilli and sauté for a minute.
  2. Add Latasha’s Kitchen Eggplant Kasaundi Chutney, a little water, asparagus, a few tomato wedges and prawns and stir-fry until prawns are cooked.
  3. Add salt to taste and garnish with coriander leaves. Serve with rice.
  4. As an alternative to prawns, try stir-frying sliced chicken tenderloin and mushrooms with 2 tablespoons of coconut milk or cream, using the method above.