Ingredients
- 30 prawns, shelled and deveined
- 2 teaspoon salt
- 2 tablespoon ghee or canola oil
- 1/2 teaspoon cumin seeds
- 2 teaspoon large onions, chopped
- 3 teaspoon large ripe tomatoes, finely chopped
- 2 tablespoon coconut milk, stirred
- 2 tablespoon red wine vinegar
- 2 teaspoon chopped green chilies
- 3 bunch es green onions, white and green parts, chopped
Preparation
Baking Directions:
Steal This Recipe® step-by-step Instructions:1. Place prawns in a colander and rinse under cold water.
2.Allow excess water to drain.
3.In a bowl, combine prawns and 1 teaspoon of the salt.
4.Cover with plastic wrap and set aside in the refrigerator while you are making the coconut masala.
5.In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute).
6.Add cumin seeds and allow them to sizzle for 30 seconds.
7.Add onions and sauté 5 to 8 minutes, or until dark brown but not burned.
8.Stir in tomatoes, coconut milk, red wine vinegar, chilies and the remaining 1 teaspoon of salt.
9.Cook for 5 minutes, or until tomatoes are cooked through.
10.Add green onions and stir well.
11.When ready to serve add prawns, stirring constantly until they become pinkish-orange (this will take about 3 minutes).
12.Immediately remove from the heat.
13.Divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.
