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 from Elsewhere articles index

Wicked Chicken: soul funk for the barbecue

Wicked Chicken: soul funk for the barbecue

Many years ago Rhino Records -- a reissue label out of LA -- put out a booklet-cum-CD package of old soul and funk with an eating theme, specifically food for barbecues. Tracks on the CDs... > Read more

David's Spanish lamb and red pepper stew

David's Spanish lamb and red pepper stew

David says this is a deliciously simple recipe that can withstand a few variances in the amount of ingredients used, the only caution being that you use very good quality paprika. The Spanish brand... > Read more

Elsewhere at Elsewhere

WE NEED TO TALK ABOUT . . . LA MONTE YOUNG AND HIS WELL TUNED PIANO: The master of minimalism, and more

WE NEED TO TALK ABOUT . . . LA MONTE YOUNG AND HIS WELL TUNED PIANO: The master of minimalism, and more

When John Cale went to New York from Wales in the early Sixties it wasn’t with the intention of meeting up with Lou Reed to form the Velvet Underground, but to study under a pianist/composer... > Read more

WE NEED TO TALK ABOUT . . . THE PIPKINS: From the people who brought you . . .

WE NEED TO TALK ABOUT . . . THE PIPKINS: From the people who brought you . . .

You are allowed to smirk in contemptuous admiration at British popular taste, it knows no depths to its shamelessness. This is the nation which gave us Carry On films, cringe-inducing... > Read more