Vij's prawns in coconut masala

 |   |  1 min read

Vij's prawns in coconut masala

Here's another one from Vij's deservedly famous Indian restaurant in Vancouver. He says this can be served as an appetizer or as part of a meal with naan or rice.

You can substitute canola oil for ghee, but you'll lose some of the flavour.

The recipe follows a French style of cooking, where the prawns are cooked with the sauce, Vij says, and makes servings for six.

INGREDIENTS

30 prawns, shelled and deveined

2 teaspoons salt

2 tablespoons ghee or canola oil

1/2 teaspoon cumin seeds

2 large onions, chopped

3 large ripe tomatoes, finely chopped

2 tablespoons coconut milk, stirred

2 tablespoons red wine vinegar

2 teaspoons chopped green chilies

3 bunches green onions, white and green parts, chopped

METHOD

Place prawns in a colander and rinse under cold water. Allow excess water to drain.

In a bowl, combine prawns and 1 teaspoon of the salt. Cover with plastic wrap and set aside in the refrigerator while you are making the coconut masala.

In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute). Add cumin seeds and allow them to sizzle for 30 seconds. Add onions and saute 5 to 8 minutes, or until dark brown but not burned.

Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 teaspoon of salt.

Cook for 5 minutes or until tomatoes are cooked through. Add green onions and stir well.

Add prawns, stirring constantly, until they become pinkish orange. This will take about 3 minutes.

Immediately remove from heat.

To serve, place 5 prawns on each of six small shallow plates. Top each serving with one-sixth of the coconut masala. Alternatively, divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Mika's Coconut Fish (Samoa)

Mika's Coconut Fish (Samoa)

Like many people visiting Coconuts Beach Club Hotel on Samoa's Upolu Island, I ran into Mika over drinks at his famous 3-Stool Bar in the resort. He was great company, had some very funny stories,... > Read more

Moroccan Roast Beef inna barbecue style

Moroccan Roast Beef inna barbecue style

If you don't have a barbecue with a lid you might want to do this one in the oven, but there is nothing quite like the steamy aroma of the Moroccan flavours when you open the lid to check on this... > Read more

Elsewhere at Elsewhere

J.J. CALE REMEMBERED (2014): Old slowhands together

J.J. CALE REMEMBERED (2014): Old slowhands together

I came to the late J.J. Cale rather late. Sure, I heard those Seventies albums, but they were mostly just aural wallpaper to whatever else was going on. Cale didn't shove his music at you, he... > Read more

Glencoe, Scotland: The past on the wild wind

Glencoe, Scotland: The past on the wild wind

The plaque at the reception of the Clachaig Inn at Glencoe in the Scottish Highlands reads: “No hawkers or Campbells”. It is amusing -- I’m sure Naomi would be welcome... > Read more