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
4 tbsp mustard oil
1 tsp nigella seeds
2 green chillies, left whole
1 onion, finely sliced
130g/5oz freshly grated coconut
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.