Ingredients

• 2 tbsp black mustard seeds
• 4–6 tbsp vegetable oil
• 1 onion
• thinly 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 finish

Directions

• 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.