Method:
Divide the methi and the mustard seeds equally between two prep dishes.
Heat the oil in a deep sided fry pan or wok. Add one bowl of the methi/mustard and
ginger, stirring for a minute. Then add the onion and gently brown for about 8 minutes
or until golden.
Add the cayenne pepper, coriander seed and turmeric and stir fry for another couple of
minutes. Stir in the tomatoes and the lemon and cook for about 10 minutes. Then add
the stock and the coconut milk and simmer for about 20 minutes (to reduce by half).
Now add the prawns and cook for about 5 minutes then turn off the heat.
In the meantime, heat the butter in a small fry pan until it starts to get hot, and then add
the second methi/mustard seed bowl. It will sizzle and pop so you need to immediately
stir that into the curry.
Taste and adjust the seasonings.
Serve over saffron rice. Garnish with coriander(cilantro) leaves.
Methi Shrimp
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