12 Recipes Using Mustard Seeds

INGREDIENTS

• 1 small Savoy cabbage, finely shredded
• 2 tbsp groundnut or corn oil
• ¼ tsp yellow mustard seeds
• pinch fenugreek seeds
• 12 fresh curry leaves
• 1 dried red chilli, broken, seeds removed
• 2 small onions, sliced
• 2cm/¾in fresh ginger, finely shredded
• ¾ tsp turmeric powder
• pinch chilli powder
• 1 tomato, diced

METHOD

1. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.
2. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.
3. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve.

INGREDIENTS

• 2 tbsp yellow mustard seeds
• 4–6 tbsp vegetable oil
• 1 onion, thinly sliced
• 1 tsp ground turmeric
• 250ml/9fl oz coconut milk
• 250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated
• 1 tsp salt
• 350g/12oz peeled raw prawns
• 4 fresh green chillies, with seeds, cut lengthways into sixths
• handful chopped coriander, to finish

METHOD

1. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.
2. Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes.
3. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve.

INGREDIENTS

• 4 tbsp oil
• ¼ tsp mustard seeds
• 2 pinches of chilli powder
• ¼ tsp turmeric powder
• 350g/12oz potatoes, boiled and quartered
• salt to taste

METHOD

1. Heat the oil in a pan on a medium heat setting.
2. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
3. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
4. Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
5. Serve immediately.

INGREDIENTS

For the Lamb Madras

• 1 x 2.5kg/5½lb shoulder of lamb
• 1 tbsp olive oil
• 2 tbsp coriander seeds
• 2 tbsp fenugreek seeds
• 1 tbsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp black peppercorns
• 1 cinnamon stick
• 5 cloves
• 1 tbsp ground turmeric
• 1 green bird’s-eye chilli
• 2 garlic cloves, peeled
• 1½cm/¾in root ginger, peeled
• 1 onion, thinly sliced
• 2 tbsp vegetable oil
• 12 curry leaves
• 3 cardamom pods
• 2 bay leaves
• 400g/14oz chopped tomatoes
• 200ml/7fl oz beef stock
• 2 tsp tamarind paste
• salt and freshly ground black pepper

For the Bombay potatoes

• 500g/1lb 2oz potatoes, cut into 2cm/1in cubes
• 4 tbsp vegetable oil
• ½ tsp mustard seeds
• ½ tsp chilli powder
• ¼ tsp ground turmeric
• 2 tbsp fresh coriander, roughly chopped

METHOD

1. For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside.
2. Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric.
3. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water.
4. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir.
5. Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone.
6. Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce.
7. For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain.
8. Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices.
9. To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander.

INGREDIENTS

• ½ tsp coriander seeds
• 6 cardamom pods
• 1 tsp cumin seeds
• 8 cloves
• 1 cinnamon stick
• 2 bay leaves
• 75g/2½oz butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• ½ tsp ground turmeric
• ½ tsp black mustard seeds
• 300g/10½oz basmati rice, rinsed and drained
• 500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube
• sea salt and freshly ground black pepper

METHOD

1. Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.
2. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.
3. Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.
4. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.
5. Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.)

INGREDIENTS

For the yoghurt and tarragon dressing

• 300ml/10fl oz natural yoghurt
• ½ lemon, juice only
• 1 tbsp chopped tarragon leaves
• 2 small spring onions, finely sliced
• 1 tbsp Dijon mustard
• 1 tsp caster sugar
• 2 tsp white wine vinegar
• salt and freshly ground black pepper

For the salad

• 1 cooked chicken, skin removed, and meat sliced into pieces
• 6 rashers smoked streaky bacon
• 2 Little Gem, leaves separated
• 50g/1¾oz rocket
• 2 small avocados, sliced
• 25g/1oz pumpkin seeds, toasted
• salt and freshly ground black pepper
• 1 tsp yellow mustard seed

METHOD

1. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
2. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces.
3. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
4. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve.

INGREDIENTS

• 100ml/3½fl oz cider vinegar
• 2 tbsp dark brown sugar
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp dark soy sauce
• ½ tsp sea salt and black pepper
• 4 boneless chicken thighs, skin on

For the coleslaw

• ½ small red cabbage, finely sliced
• 2 carrots, coarsely grated
• 1 small/½ large red onion, finely sliced
• 8 radishes, sliced
• 3 spring onions, very finely sliced
• 2 limes, juice only
• 2 tsp black onion seeds
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• small bunch fresh coriander, finely chopped
• small bunch fresh mint, finely chopped
• I tsp mustard seeds

METHOD

1. To make the glaze for the chicken, combine the vinegar with 100ml/3½fl oz water in a saucepan. Add the sugar, smoked paprika, mustard and soy sauce. Stir to combine then bring to the boil. Reduce the heat and simmer for 10 minutes, or until thickened. Remove from the heat and season to taste with salt and pepper.
2. Meanwhile, add the ingredients for the coleslaw to a large bowl, toss to combine and season to taste.
3. Heat a griddle pan over a high heat until smoking hot. Open the chicken thighs out and season with salt and pepper. Place the chicken skin-side down on the griddle and fry for 3-4 minutes.
4. Brush the chicken with a little glaze then turn and cook for a further 3-4 minutes, brushing occasionally with the glaze as you cook. Turn off the heat and rest for five minutes.
5. Slice thickly and serve with the coleslaw. Drizzle with any sticky cooking juices before serving.

RECIPE TIPS

This dish would also work really well on the barbecue. Brush the chicken with the sauce as it cooks, making sure you turn the meat frequently to prevent it from burning.

INGREDIENTS

• 2 tbsp vegetable oil
• ½ tsp yellow mustard seeds
• 4 cloves
• 6 green cardamom pods, lightly crushed
• 1 large piece cinnamon stick
• 1 small onion, finely chopped
• 5cm/2in piece fresh ginger, peeled and quartered
• 2 large garlic cloves
• 1 tsp ground coriander
• 300ml/10½fl oz coconut milk
• 2-4 green chillies, left whole
• salt, to taste
• 100ml/3½fl oz water
• 10 curry leaves (available from some supermarkets and Asian grocers)
• ½-1 tsp freshly ground black pepper
• ¾ tsp garam masala
• 500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces

To serve

• 2-3 tsp lemon juice
• 50g/2oz fresh coriander leaves and stalks, chopped

METHOD

1. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4–5 minutes until soft.
2. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.
3. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12–15 minutes, giving the pot an occasional stir.
4. Add the remaining coconut milk, the water, the curry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3–5 minutes, until the fish is opaque and cooked through.
5. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.