Mustard and coconut are cooked down into a richly flavoured sauce in this tasty prawn recipe.
400g/14oz medium-sized prawns, cleaned, shells removed, tails left on
salt, to taste
½ tsp ground turmeric
½ tsp red chilli powder
4 tsp English mustard, to taste
1 tsp cornflour
splash water
4 tbsp mustard oil
1 tsp nigella seeds
2 green chillies, left whole
1 onion, finely sliced
2 tsp garlic paste (made by blending 1 garlic clove with 1 tbsp water)
2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)
130g/5oz freshly grated coconut
200ml/7oz water
handful chopped fresh coriander
Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chilli powder and set aside to marinate for 10-15 minutes.
Meanwhile, blend the English mustard, cornflour and water to a paste in a small bowl.
Heat the mustard oil in a large non-stick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15-20 seconds, then add the nigella seeds, return the pan to the heat and cook the seeds until they sizzle.
Add the green chillies and onion, stir well and fry for 7-8 minutes, or until softened.
Add the garlic and ginger pastes and continue to cook for 45-60 seconds.
Add the mustard paste and grated coconut and stir well to combine. Fry the mixture for 4-5 minutes, then add the water and continue cooking for a further 3-4 minutes, or until the volume of liquid has reduced by half and the sauce has thickened.
Add the prawns and cook for 2-3 minutes, or until pink, stirring well. Stir in the chopped coriander and serve immediately.
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