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

1t turmeric

250ml coconut milk

250g fresh or frozen coconut flesh, blitzed in a food processor or grated

1t salt

350g peeled raw prawns

4 fresh green chillies, with seeds, cut lengthways into sixths

Handful coriander, chopped

  1. 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.
  2. 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