Ingredients with Measurements:
- 1 lb. large prawns, peeled and deveined
- 1 cup coconut milk
- 2 tbsp. mustard seeds
- 1 tbsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tbsp. cumin powder
- 1 tbsp. ginger, grated
- 1 tbsp. garlic, minced
- 1 onion, chopped
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, grind the mustard seeds until they become a fine powder.
2. In a large bowl, mix together the prawns, turmeric powder, coriander powder, cumin powder, and salt and pepper to taste. Set aside.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onions and sauté until they become translucent.
4. Add the grated ginger and minced garlic to the skillet and cook for another minute.
5. Add the ground mustard seeds to the skillet and stir well.
6. Pour in the coconut milk and bring the mixture to a boil.
7. Add the prawns to the skillet and stir well to coat them with the sauce.
8. Reduce the heat to medium and let the prawns cook for about 5-7 minutes, or until they turn pink and are cooked through.
9. Garnish with fresh cilantro leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for sautéing onions and cooking prawns
- Boiling for coconut milk and mustard sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be used instead of prawns
- Mustard powder can be used instead of grinding mustard seeds
- Coconut cream can be used instead of coconut milk
Variations:
- Add diced tomatoes to the sauce for a tangy flavor
- Use green chilies for a spicy kick
- Add diced bell peppers for a colorful dish
Tips and tricks:
- Make sure to devein the prawns before cooking
- Do not overcook the prawns as they can become tough and rubbery
- Adjust the amount of spices to your liking
Storage instructions:
- Store any leftover prawns in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the prawns in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the prawns in a shallow bowl with the sauce poured over them
- Garnish with fresh cilantro leaves
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the prawns are overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to cook the prawns to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Prawns in coconut and mustard sauce is a traditional dish from the coastal regions of India.
Flavor profiles:
- Creamy, savory, and slightly spicy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indian