Prawns with coconut, chillies and mustard seeds recipe
 This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut there, but that’s a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it’s also delicious with some rice and flatbreads. 2 tbsp black mustard seeds4–6 tbsp vegetable oil1 onion, thinly sliced1 tsp ground turmeric250ml/9fl oz coconut milk250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated1 tsp salt350g/12oz peeled raw prawns4 fresh green chillies, with seeds, cut lengthways into sixthshandful chopped coriander, to finish 2 tbsp black mustard seeds 4–6 tbsp vegetable oil 1 onion, thinly sliced 1 tsp ground turmeric 250ml/9fl oz coconut milk 250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated 1 tsp salt 350g/12oz peeled raw prawns 4 fresh green chillies, with seeds, cut lengthways into sixths handful chopped coriander, to finish Method Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.Heat the vegetable oil in a heavy-based saucepan or karahi 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 a boil then simmer for 4-5 minutes.Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Heat the vegetable oil in a heavy-based saucepan or karahi 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 a boil then simmer for 4-5 minutes. Heat the vegetable oil in a heavy-based saucepan or karahi 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 a boil then simmer for 4-5 minutes. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve.