Best Coconut And Mustard Prawns Recipes

PRAWNS WITH COCONUT, CHILLIES AND MUSTARD SEEDS

Prawns with coconut, chillies and mustard seeds image

This is a popular dish in Bengal, where of course both prawns and coconut abound. It's normally served in a whole green coconut there, but that's a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it's also delicious with some rice and flatbreads.

Provided by Rick Stein

Yield Serves 4-6

Number Of Ingredients 10

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

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.

SOUTH INDIAN COCONUT & PRAWN CURRY

South Indian coconut & prawn curry image

This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 17

Ingredients

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

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).

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium