Heat a large non-stick frying pan till it smokes then add 1 tbsp of cooking oil.
Add the mustard seeds and lower the heat so that they don’t burn. Add the onion and fry on low heat till lightly browned.
Add the salt, pepper and ground coriander and mix well.
Tip in the Brussels sprouts and cook for about a minute.
Mix in about 2 tbsp of water. Continue to cook on a low heat for 8-9 minutes. Stir occasionally until the Brussels sprouts are just tender but have a bit of a bite. Stir in all the Spice Drops® and butter or oil and mix well.
Garnish with cranberries and chopped coriander leaves. Optionally, sprinkle roasted coconut shavings as a crunchy and delicious topping.
RECIPES THAT ALSO USE CUMIN SEED, GARLIC, GINGER, RED CHILLI, TURMERIC