This curry is from Rick Stein’s India book. It’s on p128 and he uses prawns, but I’ve also made it with fresh cod, as well as a selection of veggies for a delicious veg curry. The combination of turmeric, coconut milk, coconut flakes, mustard seeds and green chillies is simply sublime! This is one of my go-to curries as it’s so quick and easy to make, as well as being great for immunity and health.
- 2 tbsp black (brown) mustard seeds
- 4 tbsp extra virgin coconut oil or mustard seed oil
- 1 medium onion, thinly sliced
- 1 tsp turmeric
- 250ml coconut milk
- 250g fresh or frozen coconut flesh, blitzed in a food processor or grated, or use desiccated coconut if you’ve not got fresh
- 1 tsp salt
- 350g peeled raw prawns, or 4-6 servings of white fish, or any vegetables of your choice if you want a vegan meal
- 4 fresh green chillies, with seeds, cut lengthways into sixths
- Handful of chopped coriander, to finish
- Put the mustard seeds into a mini food processor and add 2 tablespoons of water. Blend for a minute or so, then add another 2 tablespoons of water and continue blending until the seeds start to break up. Keep blending until you have a rough paste that resembles whole grain mustard (this could take up to a couple of minutes. You may need to add more water as you go along).
- Heat the coconut oil or mustard oil in a heavy based pan over a low-medium heat. Add the onion and fry for 10 minutes.
- Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to the boil, then simmer for 4-5 minutes.
- Add the prawns and green chillies and simmer for a further 3-4 minutes. If you’re using other fish this you may need to cook for a little longer – just check to see if your fish is cooked through. If you’re using a selection of veg, you may need to cook them in the coconut milk for around 15 minutes until al dente, or simply steam them a little before putting in. Experiment!
- Scatter with coriander and serve. I like to use cauliflower rice for a low carb rice option.