Cook Out | No fuss, great flavours

Surjan Singh Jolly, the executive chef at JW Marriott Bengaluru, adds a south Indian twist to a prawn starter

Prawns cooked with mustard and curry leaves

Serves 2


18-20 prawns, peeled, deveined (tail on)

3g mustard seeds

10ml mustard oil

10g garlic, sliced

8 curry leaves

One by fourth tsp turmeric

2 dried red chillies, broken roughly in half

Juice of half a lemon

1 tsp butter

Salt and pepper to taste