Wednesday, June 15, 2011


Serves 2

I came up with this recipe because I had run out of coconut milk and decided to use cream instead. I know mustard and cream seem like an odd combination, but you will be surprised at the results. The cream gives the sauce a rich and smooth texture, and nicely balances the spiciness of the mustard. Give it a try today!


• Jumbo Prawns 12-15
• Vegetable oil 2 tablespoons
• Mustard paste 2 teaspoon
• Salt to taste
• Green chillies 3 sliced
• Turmeric powder ¼ teaspoon
• Cream 2 tablespoons


Heat oil in a pan. Add green chillies and mustard paste and sauté for 1 minute. Add prawns and sauté for another minute. Now add turmeric powder and salt and sauté on low heat for 5 minutes or until the prawns are cooked. Turn off heat, add cream and serve with steamed rice.

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