Traditionally, Dina Begum's dish is cooked in mustard oil, but a little mustard powder works just as well. Eat with steamed rice and a squeeze of lime.
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Pat the prawns dry on kitchen paper, then put into a mixing bowl. Add ½ tsp turmeric and mix well to coat all the prawns.
Place 2 tbsp oil in a wide, heavy-bottomed saucepan, over a medium heat. Once the oil is hot – after about 1 minute – add the prawns and gently fry for 2 minutes, until pink and opaque. You will notice the prawns will have curled up. Remove them with a slotted spoon to a clean mixing bowl and set aside, discarding any liquid left in the pan, if necessary.
Roughly chop the onion, garlic and ginger, then blend using a small food processor to create a smooth paste.
Add the remaining 2 tbsp oil to the same pan and add the onion, garlic and ginger paste, plus 2 tsp sea salt flakes and the mustard powder. Turn the heat to low and sauté gently for 4-5 minutes. Deglaze the sides of the pan with 3-4 tbsp water.
Once the water has evaporated and the oil has risen to the surface, add the remaining turmeric, chilli powder and ground coriander. Sauté for 4-5 minutes to ensure the spices cook through. Stir in the prawns for around 30 seconds.
Add the coconut milk, increase the heat to medium and bring to a gentle simmer for 1 minute or so. Add the split Thai chillies, reduce the heat to low and cook for 5 minutes, stirring occasionally. Stir in the coriander, then remove from the heat. Sprinkle with extra coriander, if liked. Serve with steamed rice and lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 1,857kJ/ 447kcals |
|---|---|
Fat | 33g |
Saturated Fat | 17g |
Carbohydrates | 8g |
Sugars | 5.3g |
Fibre | 1.9g |
Protein | 29g |
Salt | 3.1g |
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