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

Prawns in Red Curry Sauce

Prawns in Red Curry Sauce

Cannot tell a lie, I borrowed this one from a CD-cum-recipe set in the generic series called The Ideal . . . Dinner Party, and you fill in the gap there with Thai, Chinese, Indian, Italian, Mexican... > Read more

THE GREAT NEW ZEALAND COOKBOOK: The Food We Love from 80 of Our Finest Cooks, Chefs and Bakers (Thom and PQ Blackwell)

THE GREAT NEW ZEALAND COOKBOOK: The Food We Love from 80 of Our Finest Cooks, Chefs and Bakers (Thom and PQ Blackwell)

When Murray Thom has an idea it is always smart to listen, his track record is impeccable. This is the man who -- in the Eighties -- became the youngest head of a record company in the world... > Read more

Elsewhere at Elsewhere

LED ZEPPELIN REVISITED, PART TWO (2014): Another turn of the Page

LED ZEPPELIN REVISITED, PART TWO (2014): Another turn of the Page

In a recent interview – although more a passing comment it seemed – Jimmy Page indicated he was keen to get some new music together. That would be smart because 70 year old Page... > Read more

THE FAMOUS ELSEWHERE WORLD MUSIC QUESTIONNAIRE: Bubba from My Bubba

THE FAMOUS ELSEWHERE WORLD MUSIC QUESTIONNAIRE: Bubba from My Bubba

Now don't be put off by the name which conjures up Anika Moa's recent albums for wee ones, My Bubba from Sweden/Iceland's most recent single Gone was recorded by Jack White in his Third Man... > Read more