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



  • 2 tbsp black mustard seeds
  • 1 onion, sliced thinly
  • 5 tbsp veg oil
  • 250ml coconut milk
  • 1 tsp turmeric
  • 250g fresh coconut flesh, blitzed or grated
  • 350g raw prawns
  • Pinch of salt
  • 4 fresh green chillies, sliced lengthways and deseeded
  • Handful of fresh coriander to finish
  • Get out your food processor, and chuck in the mustard seeds along with a splash of water. Blend for a minute, then add another splash of water. Blend for another minute until you have a paste that resembles wholegrain mustard. Set aside.
  • Take a pan, and heat the veg oil over a moderate heat. Throw in your onion, followed by the coconut milk, fresh coconut, mustard paste, salt, and turmeric. Simmer for 5 minutes. Add the prawns and chillies, and simmer for another 4 minutes. Toss in the coriander, and serve.
30 mins
4 servings
This recipe pairs perfectly with the Arca de Noe Viura 2019 from Rioja, Spain.

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