This is a beautiful seafood dish from our new Head Chef, Mo. This dish is quite simple to make for your self, and perfect for the warmer months ahead!
6 king prawns
80g yellow mustard seeds (soak over night in white vinegar)
100g plain yoghurt
3-4 green chillis
5 garlic cloves
80ml mustard oil
250ml coconut milk
1 teaspoon black mustard seeds
1 teaspoon garam masala
salt + sugar to taste
Preheat the oven at 220 degrees celsius
Remove the vein from the prawns and cut into half – length way with shell on.
Put them on an oven tray with shell side down.
Heat the mustard oil in a pan and add the black mustard seed.
Drain the yellow mustard seed and make the paste with the yoghurt, green chilli, ginger, garlic, coconut milk, salt, sugar.
Put the paste into the mustard pan and simmer for 5 minutes.
Put coconut paste on prawn meat and roast for 5 minutes.
Sprinkle garam masala and chopped coriander as garnish