India, written by Rick Stein, is as colourful and bright as India itself. Full of authentic Indian curries and traditional Indian dishes, it is difficult to select just one mouth-watering recipe. This week’s recipe of the week, Prawns with freshly grated coconut, green chillies and mustard seeds is a popular dish found in Bengal. Traditionally served with the prawns and broth in a half a coconut, this dish is delicious with some rice and flatbreads.
2T black mustard seeds
4-6T mustard or vegetable oil
1 medium onion, thinly sliced
250ml coconut milk
250g fresh or frozen coconut flesh, blitzed in a food processor or grated
350g peeled raw prawns
4 fresh green chillies, with seeds, cut lengthways into sixths
Handful coriander, chopped
- Put the mustard seeds into a mini food processor and add 2T of water. Blend for a minute then add another 2T water and continue blending until the seeds start to break up – keep blending until you have a rough paste, that resembles wholegrain mustard, adding more water if needed. Set aside.
- Heat the mustard or vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Add the prawns and green chillies and simmer for a further 3-4 minutes until the prawns are pink and cooked through. Scatter with coriander and serve.
Serves 4 – 6