Mustafa's Recipes

Ingredients
24 peeled & headless Black Tiger Prawns
2 tsp of mustard seeds
2 fresh green chillies (chopped)
2 cloves garlic (chopped)
1 cm ginger (chopped)
8 curry Leaves (available from Indian super market)
4 shallots (chopped)
2 tsp of turmeric
1 tsp of ground coriander
1 tsp of ground cumin
1 tin of coconut Milk

Method
1. To a hot pan add 4 tablespoons of olive oil then scatter the mustard seeds around the pan.
2. Add the green chillies, garlic & ginger and cook for 1 min.
3. Now add the curry leaves and saute for 1 min.
4. Add the chopped shallots and cook for a further minute, follow this by adding the ground spices.
5. Continuously stir, add 4 tbs water.
6. Now add the coconut milk and simmer for 5 to 10 minutes.
7. Taste for seasoning.
8. Add the prawns to the sauce and cook briefly for approximately 2 minutes, until the prawns are cooked.
9. Serve with steamed rice.

Chef's Tip
The prawns can be substituted with chicken breast or fish such as salmon, cod or halibut. The sauce can be made 3 days in advance and can also be frozen.