An unusual version of prawn curry which uses English mustard paste. Its from “Mowgli Street Food” by Nisha Katona. Serve with some plain or coconut rice.
Ingredients
- 4 tbsp vegetable oil
- 1½ tsp Panch phoron
- 1 large green chilli deseeded and thinly sliced
- 400 g can chopped tomatoes
- 400 g raw king prawns/jumbo shrimp
- ¼ tsp ground turmeric
- ⅛ tsp Chilli powder
- 1 tsp muscovado sugar
- 2 tsp English mustard paste
- 80 g fresh or frozen peas
- 1 tsp salt
Servings:
Instructions
- Put the oil in a large non-stick frying pan and set over a medium-high heat. When hot, add the panch phoron and green chilli and fry for 30 seconds, then add the chopped tomatoes and fry for 5 minutes until the oil starts to separate from the tomatoes slightly.
- Add the prawns, ground turmeric, chilli powder, sugar and mustard paste and fry for 3 minutes. Then add the frozen peas, 250 ml water and salt and stir until everything is mixed.
- Cover and simmer for 6–8 minutes until the prawns are cooked through.
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