Keralan Red Pepper & Mustard Prawns

Keralan Red Pepper & Mustard Prawns
Mustard seeds, chillies and tamarinds are all widely used in Keralan cuisine and their flavours are key to this quick and easy dish. Serve on a bed of rice for a more substantial meal or on a flatbread for a quick snack.
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Serves 2
Prep 5 mins
Cooking 10 mins


  • 350g raw large or king prawns, shells removed
  • 1 small onion, thinly sliced
  • 1 tsp olive oil
  • Salt and black pepper to taste
  • Geeta’s Zingy Red Pepper & Mustard Sauce
  • Fresh coriander leaves


  1. Heat the olive oil in a frying pan
  2. Add the onion and fry on a low heat until softened (5 - 8 minutes)
  3. Add the prawns and cook for 1 minute until pink
  4. Pour over a generous amount of the sauce and stir fry for a further 2 mins until the prawns are cooked

Used in this recipe

Here's How We Serve Ours

Serve on a bed of short grain white or basmati rice and garnish with a few fresh coriander leaves.

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