PRAWNS IN COCONUT MASALA (from VIJ'S: Elegant & Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala; Publishers Group West; 2006)

30 prawns, shelled and deveined
2 t. salt
2 T. ghee (Indian clarified butter) or canola oil
1/2 t. cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 T. coconut milk, stirred
2 T. red wine vinegar
2 t. 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 t. 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 sauté 5-8 minutes or til dark brown but not burned. Stir in tomatoes, coconut milk, vinegar, chilies and the remaining 1 t. of salt. Cook for 5 minutes or til tomatoes are cooked through. Add green onions and stir well. Add prawns, stirring constantly, til they become pinkish-orange. This will take about 3 minutes. Immediately remove from the heat.
(serves 6)

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 and top with 5 prawns per plate.

WINE:
A Pouilly-Fumé or Sancerre wine is a great sipping wine with this masala.


Prawns (shrimp) In Coconut Masala recipe is published in our November, 2006 Menu Minder.