Ingredients
- 2 tbsp. black mustard seeds
- 4–6 tbsp.freedom refined sunflower oil
- 1 onion, finely sliced
- 1 tsp. ground turmeric
- 250ml/9fl oz. coconut milk
- 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!