Chef Vikram Vij's Prawns in Coconut Masala
This tasty main course works with all sorts of seafood, chicken or pressed tofu. Listen to the podcast !
30 BC sidestripe shrimp or spot prawns, shelled and de-veined
2 large yellow onions, chopped
½ tsp. cumin seeds
3 large ripe tomatoes, finely chopped
2 tbsp coconut milk
2 tbsp red wine vinegar
2 tsp chopped green chillies
3 bunches green onions, chopped
1 tsp salt for prawns
1 tsp salt for the masala
2 tbsp plain YoGHEE (or other clarified butter)
Rub salt on the prawns and set aside in the refrigerator.
In large frying pan, melt the ghee over medium heat. Add the chopped onions and sauté until lightly browned. Add the cumin seeds and toast until seeds darken in color (approx. 2-3 minutes), then add tomatoes and all remaining ingredients (except green onions).
After the tomatoes are cooked through, add the chopped green onions. Add the prawns and stir them constantly in the mixture and take immediately off the heat once they have turned fully opaque and pink — AVOID OVERCOOKING THE PRAWNS.
Serve with rice.
Serves 6.
