Recipe: Prawns in Coconut Masala (Indian)

PRAWNS IN COCONUT MASALA

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

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

In a bowl, combine prawns and 1 tsp 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 saut 5 to 8 minutes, or until dark brown but not burned.

Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 tsp 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 the 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.

Serves 6
Source: VIJ'S: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala
(Douglas & McIntyre; distributed by Publishers Group West; October 2006)