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Vij's Prawns in Coconut Masala Recipe

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This recipe for Vij's Prawns in Coconut Masala is from Lam-Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 prawns, devained
2 tsp salt
2 tbsp ghee or canola old
1/2 tsp cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 Tbsp coconut mild, stirred
2 Tbsp red wine vinegar
2 tsp chopped green chilies
3 bunches green onions, white and green parts, chopped
Directions:
Directions:
Suggestion from the chef:
- Use wild prawns or if none, prawns farmed in the U.S., specifically California, rather than Asian-farmed tiger prawns.
- Don't substitute butter because it burns faster
- Use good-quality coconut milk

Place prawns in colander and rinse under cold water. Allow excess water to drain. In a bowl combine prawns and 1 tsp of salt. Cover with plastic wrap and set aside in the fridge while making the coconut masala.

In a large frying pan, melt ghee on med-high heat (or heat oil for 1 min). Add cumin seeds and allow them to sizzle for 30s. Add onions and saute 5-8 minutes, or until dark brown but not burned. Stir in tomatoes, coconut mild, vinegar, chilies and 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 (2-3 minutes). This will take about 3 minutes. Immediately remove from the heat.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
?
Personal Notes:
Personal Notes:
Wine paring suggestion: A Pouilly-Fume or Sancerre wine is a great sipping wine with this masala.

 

 

 

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