For the Prawns: 2 tbsp yellow mustard seeds 1 tbsp black mustard seeds 2 tbsp mustard oil 2 green chillies (deseeded and chopped) Juice of half a lemon 1 tsp turmeric powder Half tsp garam masala Few sprigs chopped coriander leaves 6 jumbo prawns (peeled and deveined, tails on) For vegetables: 1 tbsp oil Half tbsp onion seeds Half tbsp Chopped ginger Half cup fine beans (cut into three) 1 bunch red radish (cut into half) 20 baby tomatoes on vine Half tsp red chilli powder Half tsp turmeric powder Half tsp garam masala Salt and pepper to season
Soak yellow and black mustard seeds for an hour in water. Make a rough paste of seeds and mustard oil in a blender Add chillies, lemon juice and rest of ingredients. Rub this paste over the prawns and allow to rest for 15-20 minutes. Cook in a steamer for 10 minutes. For the stir fried vegetables heat the olive oil in a pan to a medium heat, add onion seeds and allow to crackle before adding ginger and beans. Toss them together for a minute and then add radish, tomatoes and spices. Season and plate. Recipe by Anirudh Arora Head chef at Moti Mahal