Coconut, Chilli, and Mustard Prawns
Coconut, Chilli, and Mustard Prawns

Ingredients

Method

  • 2 tbsp black mustard seed
  • 4 tbsp oil
  • 1 onion, sliced
  • 1 tsp ground turmeric
  • 250ml coconut milk
  • 250 coconut flesh, grated
  • 1 tsp salt
  • 350g peeled prawns
  • 4 green chillies, cut lengthways into six
  • Handful of coriander, chopped
  • Pop the mustard seeds into a food processor with a couple of tbsp of water, and blend for a minute before adding a splash more water and repeating, until you have a rough paste. Set aside.
  • Heat the oil in a large saucepan, and toss in the onion to fry for about 10 minutes. Add your mustard paste, the coconut milk, grated coconut, turmeric, and salt. Bring to the boil and then simmer for 5 minutes. Add the prawns and chillies, and simmer for 4 minutes. Scatter with coriander and serve with flatbreads. Yum!
30 mins
4 serving
This recipe pairs perfectly with the Murada Viura 2019 from Rioja, Spain.

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