I have written this recipe especially for students who can cook it in 10 minutes in their student lodgings! Or for a lazy cook. The least of preparation and ingredients for any Indian curry! At the same time creamy, zingy & lip-smacking delicious. Ready in barely 10 minutes. The recipe is written for 1 person, multiply it accordingly for more people. Use the same recipe to add egg instead of fish, or finely cut cauliflower for vegetarians.
| 7 large or 100g prawns shelled & ready to cook/ or any white fish/ salmon filets cut in cubes | |
| 1 tbsp oil ( I use mustard oil/ rapeseed oil, but use what you have) | |
| 1 small onion- cut into fine dice | |
| 1 green chili- chopped very fine/ if you wish less spicy- cut a slit into the whole chili | |
| 1 clove garlic grated or finely chopped | |
| ⅛ tsp each: turmeric & black pepper powder | |
| 1 heaped teaspoon mustard paste or powder | |
| ½ cup coconut milk | |
| Salt to taste |
I have written this recipe especially for students who can cook it in 10 minutes in their student lodgings! Or for a lazy cook. The least of preparation and ingredients for any Indian curry! At the same time creamy, zingy & lip-smacking delicious. Ready in barely 10 minutes. The recipe is written for 1 person,...
| 1. | Heat a pan, add the oil. |
| 2. | When oil is hot add the onion, garlic & chili. |
| 3. | Lower heat and stir till onion is transparent- 2 mins. |
| 4. | Add the prawns, turmeric & black pepper. |
| 5. | Stir fry for a few seconds. |
| 6. | While the onion is cooking, whisk the coconut milk, salt and mustard together. |
| 7. | Pour over the prawns/ fish. |
| 8. | Bring to a simmer and cook for 5-7 minutes till the prawns or fish is cooked. |
| 9. | Serve warm with rice. |