Bengali Mustard Prawns - Pack of 2
Curry Paste: Mustard Paste (65% - Yellow Mustard, Water, Natural Vinegar), Edible Vegetable Oil (Mustard), Salt, Poppy Seeds, Green Chilies
Masala Mix: Desiccated Coconut (70%), Edible Vegetable Oil (Mustard), Sugar, Turmeric
Quantity: 2 x 130 g
Allergen Advice: Contains Mustard
- Clean and de-vein 500g of Prawns. Heat ½ tablespoon of mustard oil in a pan. Sauté the prawns for 2-3 minutes until they turn light pink. Be careful, don’t overcook the prawns!
- Empty contents of Curry Pasty and Masala Mix in the pan. Add 2 slit green chilies, and ½ cup of water and mix well.
- Cook on medium flame for 5-8 minutes with a closed lid. Stir occasionally.