Prawns In Coconut Masala

by Chef Vikram Vij

A subtle dish with lots of layers of flavour. Vikram Vij likes to use spot prawns when they are available.

1 pound spot prawns or shrimp, peeled and deveined
2 teaspoons kosher salt
2 tablespoons ghee or clarified butter
6 cups chopped onions
½ teaspoon cumin seeds
4 cups chopped tomatoes
2 tablespoons coconut milk
2 tablespoons red wine vinegar
2 tablespoons chopped green chilies
1 cup chopped green onions

Rub shrimp with salt and chill in the refrigerator. Pat dry just before using.

Melt ghee in a large frying pan over medium heat. Add onions and sauté for 15 minutes or until browned. Add cumin seeds and cook for 2 to 3 minutes or until toasted and fragrant. Add tomatoes, coconut milk, red wine vinegar and chilies, and cook for 20 to 25 minutes or until tomatoes are cooked through and sauce is thick.

Add green onion and shrimp and cook, stirring constantly, until shrimp are cooked through, about 4 to 5 minutes. Immediately remove from heat to keep them from overcooking, and serve.

Wine pairing by Beppi Crosariol:

Aromatic, rich and spicy, this recipe clamours for a white wine with rich texture and flower-show aromas. Viognier, an increasingly fashionable variety with a sometimes oily texture, would be ideal. Associated most closely with France’s Rhône Valley, viognier is responsible for the great white wines of Condrieu, and if you’ve got $50-plus to spare, Condrieu is the way to go. Alternatively, look for viogniers from California or Australia. Canadian wineries such as Jackson-Triggs and Peninsula Ridge also have made strides with the grape. An alternative would be Alsatian pinot gris or gewürztraminer.