Mustard Seed Chilli Prawns Food

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.

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.

BUTTERY CHILLI PRAWNS

Steps:

• Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
• Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

SOUTH INDIAN COCONUT & PRAWN CURRY

Steps:

• Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
• Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
• Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).