250g/9oz. fresh or frozen coconut flesh, blitzed in a food processor or grated
1 tsp. salt
350g/12oz. peeled raw prawns
4 fresh green chillies with seeds, cut lengthways into sixths
Handful chopped coriander, to garnish
Method
Put the mustard seeds into a mini-food processor and add two tablespoons of water and blend for a minute
To that blender add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if required)
Continue blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside
Heat some oil in a heavy-based saucepan over a low-medium heat
Add the onions and fry for about 10 minutes
To the same saucepan, add the blended mustard paste, turmeric, coconut milk, grated coconut and salt
Bring everything to a boil then simmer for the next 4-5 minutes
Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through
For the final step, garnish with freshly chopped coriander
Succulent and aromatic coconut prawns curry is ready to be served!
