Pour the vegetable oil into a deep heavy-based saucepan, no more than one-third full, then heat to 190–200°C (375–400°F). Lower a fine sieve into the oil, add in a quarter of the seeds and move the sieve slightly so that the seeds separate. Fry for 4–5 seconds, until the seeds puff up. Transfer onto paper towel and season the hot mustard seeds. Repeat with the remaining seeds. Leave to cool and then transfer to a container until required.
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