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.

Check out this easy-peasy recipe video on Instagram.

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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