Coconut and mustard prawns - Indian recipes

Coconut and mustard prawns

Mustard and coconut are cooked down into a richly flavoured sauce in this tasty prawn recipe.

Ingredients

• 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

Preparation method

1. 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.

2. Meanwhile, blend the English mustard, cornflour and water to a paste in a small bowl.

3. 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.

4. Add the green chillies and onion, stir well and fry for 7-8 minutes, or until softened.

5. Add the garlic and ginger pastes and continue to cook for 45-60 seconds.

6. 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.

7. Add the prawns and cook for 2-3 minutes, or until pink, stirring well. Stir in the chopped coriander and serve immediately.