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.

Ingredients

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,...

Instructions

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.