Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

Ingredients
- 2 tbsp black mustard seeds
- 46 tbsp mustard oil or 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
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Method
1. 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
youre having trouble). Keep blending until you have a rough paste that resembles wholegrain
mustard, adding a splash more water if needed. Set aside.
2. Heat the mustard or 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.
3. 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.


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British beef Raj curry


Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 4-6
Method
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Ingredients
- 25g/1oz butter
- 750g/1lb 10oz chuck steak, cut into 4cm/1in cubes
- 2 medium onions, sliced
- 3 garlic cloves, crushed
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 1 tbsp garam masala
- 1 tsp salt
- 600ml/20fl oz beef stock
- 50g/1oz desiccated coconut
- 100g/3oz sultanas
To serve
- choose from: Bombay duck (or any dried, salted fish such as dried anchovies, available from
Asian shops), apple chutney, tamarind chutney, sliced bananas, grated coconut and/or
poppadoms
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Method
1. Melt the butter in a large, sturdy pan over a medium heat. Add the steak, in batches, and fry
for a few minutes until browned and then remove to a plate. Add the onions to the same pan
and fry for 10 minutes, or until softened and golden-brown.
2. Add the garlic and fry for one minute, then return the meat to the pan, along with any juices
on the plate. Stir in the chilli powder, turmeric, one tablespoon of the garam masala, and the
salt, and cook for one minute.
3. Add the stock, followed by the coconut and sultanas. Bring to a simmer, cover and cook over
a low heat for 45 minutes to an hour or until the beef is tender. Stir in the remaining garam
masala and serve.




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Squid curry
Rick Stein
by Rick Stein
from Rick Stein's India
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Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4
Method
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Ingredients
For the masala paste
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 5 garlic cloves, peeled
- 3 fresh red chillies, stalks removed
- 1 tsp ground turmeric
- 50g/1oz fresh or frozen coconut, grated or finely chopped in a food processor
For the squid
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 small onion, thinly sliced
- 5 garlic cloves, finely sliced
- 4cm/1in fresh root ginger, finely shredded
- 2 fresh green chillies, with seeds, thinly sliced at an angle
- 400g/14oz cleaned squid, cut into rings
- tsp Kashmiri chilli powder
- 1 small tomato, chopped
- 1 tsp salt
- 50ml/2fl oz tamarind liquid
- 1 tsp jaggery or tsp soft brown sugar
- handful fresh coriander leaves, chopped, to finish
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Method
1. For the masala paste, tip the coriander seeds, cumin seeds, mustard seeds and fenugreek
seeds into a spice grinder and grind to a powder (or use a pestle and mortar). Transfer to mini
food processor with the garlic, chillies and turmeric and blend to a paste. Add the coconut and
50ml/2fl oz of water and blend again.
2. For the squid, heat the oil in a sturdy pan or karahi over a medium heat, add the mustard
seeds and fry for 30 seconds until they begin to pop, then stir in the onion and fry for five
minutes.
3. Add the garlic, ginger and green chilli and fry for a minute, then stir in the squid, the masala
paste, chilli powder, tomato, salt and 75ml/2fl oz of water and simmer for 23 minutes, or until
the squid is cooked but still tender. Stir in the tamarind liquid and jaggery or sugar. Scatter over
fresh coriander and serve.