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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.

Image by Luisa Brimble
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

Recipes

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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