Mustard Seed Chilli Prawns Recipes

MASALA PRAWNS

Steps:

• Wash the prawns and pat dry with some kitchen roll.
• Crush the coriander and cumin seeds.
• Sprinkle the prawns with turmeric, chili, coriander, cumin, salt and mix well.
• Heat the oil in a wide based pan and add the mustard and cumin seeds.
• Just as they sizzle, add the sliced garlic and fresh chopped chili.
• Quickly stir in the prawns, reduce the heat and cook for about 2-3 minutes.
• Squeeze in the lemon juice and toss to coat the prawns.
• Once pink and cooked through (another minute or so), throw in the fresh coriander (cilantro) to serve.

PRAWNS WITH COCONUT, CHILLIES AND MUSTARD SEEDS

Steps:

• Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then 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 you're having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.
• Heat the 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, or until the prawns are pink and cooked through. Scatter with coriander and serve.

CHEMEEN MULAKITTATHU

Steps:

• Method Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter. Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown. Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds making sure it doesn't burn. Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes. Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.

CHILLI PRAWN FRY

Steps:

• Deshell, devein, wash and drain prawns thoroughly.
• Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.
• In a wok (or any round based utensil) on medium flame add oil and heat a little.
• Add mustard seeds and let it spatter.
• Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.
• Add the marinated prawns and stir.
• Add the remaining chilli powder and salt, stir and place the lid on utensil.
• Reduce flame to the minimum and let it cook, approximately 15 minutes.
• Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.
• Let it simmer for another 10 minutes.
• Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati.

MUSTARD-SEED CHILLI PRAWNS

Steps:

• Shell and devein prawns, leaving tails intact.
• Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
• Rub turmeric and chilli into prawns in medium bowl.
• Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
• Add prawn mixture; cook, stirring, until prawns just change colour.
• Mix in coriander.
• Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
• serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
• Garnish with spring onion curls.