Kasundi Prawns / Barramundi

Ingredients

• 3 tablespoons canola oil

• 1 teaspoon garlic, minced

• 1 tablespoon nigella seeds (onion seeds)

• 300 grams shelled prawns (around 16) or barramundi fillet/steak

• 3 tablespoons kasundi mustard

• 1/4 cup water

• salt, to taste

• 4 whole green chillies, slit

• 2 tablespoons fresh coriander leaves, chopped

• 1/2 teaspoon mustard oil, optional

Process

PRAWNS:

1. Over a medium fire, heat oil, add garlic and nigella seeds and saute till fragrant (30 seconds).

2. Turn up heat to high fire, add the prawns nd salt to taste – stir-fry for 1 minute.

3. Stir in kasundi sauce, add water and combine thoroughly.

4. Add green chillies and chopped coriander leaves – when prawns are cooked and sauce
   has thickened a little, turn off fire, then add the mustard oil (if using and serve immediately with
   steamed rice).

FISH

1. Over a medium fire, heat oil, add garlic and nigella seeds and saute till fragrant (30 seconds).

2. Stir in kasundi sauce, add water and combine thoroughly. Add salt to taste

3. If using fish, cut the fillets into four pieces, slowly place in the pan, lower the heat, cover the pan and let simmer for 5 – 10 minutes – add green chillies and chopped coriander leaves – replace cover and let simmer till fish is cooked through and sauce has thickened a little, turn off fire, then add the mustard oil (if using) and serve immediately with steamed rice.