Prawns with Mustard Seeds
-serves 6
Ever tried using black mustard seeds in your curries? A staple ingredient in Indian cooking and often fried in oil alongside aromatic curry leaves, these minuscule black balls are a flavor bomb. I used them most often in dals and also in seafood curries, like this gorgeous golden mustard prawn recipe. With just a handful of ingredients and some fresh, deep-sea prawns, this spicy curry is ready within minutes. Served with steamed rice, this curried prawn dish is an absolute treat for your taste buds.

Ingredients for Prawns with Mustard Seeds

1.5kg raw whole tiger Shrimp or 750g peeled deveined tiger shrimp 
4 cloves garlic, minced
1 tablespoon ginger, chopped
1 fresh chili, finely chopped 
1 cup yogurt or coconut cream 
3 tablespoon besan (gram flour)
1/4 teaspoon turmeric 
1/2 teaspoon chili powder, or to taste 
1 teaspoon salt
3/4 teaspoon garam masala 
1 tablespoon mustard seeds
15-20 curry leaves 
3 tablespoons olive or coconut oil
1/4 cup coriander leaves, for garnish 
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Recipe
1. Place peeled, deveined shrimp in a large bowl.
2. Pour yogurt and all other ingredients for marinade.
3. Mix well with shrimp and set aside for about an hour.
4. Heat oil in a large wok.
5. Add mustard seeds and curry leaves, let them crackle.
6. Add marinated shrimp and stir-fry on high heat for about 5-7 minutes until fully cooked.
​7. Garnish with coriander leaves, serve hot.
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