Coconut Masala Tiger Prawns

Pets'R'us's Note:

great simple prawn recipe from Vij's in Vancouver BC

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 1

• 2 pieces cinnamon bark
• 1 teaspoon cumin seed
• 1 teaspoon whole cloves
• 1 teaspoon cardamom seed
• 3 tablespoons onions , sauteed in ghee
• ½ teaspoon cumin
• 3 tablespoons onions , ground
• 1 tablespoon green chilies , chopped
• ½ cup tomato , diced
• 1 teaspoon salt
• ¼ cup coconut milk
• 1 tablespoon vinegar
• 5 tiger shrimp
• ½ teaspoon garam masala

Directions:

1. To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes.
2. Grind to a powder and save.
3. heat onions, cumin, onions, chilies in saute pan.
4. Stir in tomatoes, salt.
5. Add coconut milk and vinegar and heat through.
6. Add prawns.
7. Saute till colour changes then stir in garam masala.
8. Serve immediately.

Reviews

[Gumboot Gourmet]

This was the hit of the dinner, no one could get enough, like "mlok" I used a bit less vinegar also. I quadrupled the sauce and used a pound of prawns. I also cheated and used prepared garam marsala instead of making my own. This is destined to become a favorite!

[Sweet'n'Spicy Chef]

This was wonderful!! I also used 1lb of tiger prawns, adjusted to 3tbsp of vinegar.. I used store bought masala (note - make sure you roast the masala separately before adding!) and the only change I would make would be to use slightly less chopped green chilies (1/4 cup is a bit too much) I would recco 3/4 that amount). Very yummy!!! I made this with some mushroom curry & basamati rice - heavenly :)

[Spoons31]

This was gorgeous! Like "that dee girl" I quadrupled the recipe for 1 lb of prawns and only added 3 tbsps of vinegar (I used a mixture of white vinegar and balsamic). I also sauteed in butter instead of ghee and used ready made garam masala. I added some brown sugar to counter the acidity and finally sprinkled on some fresh chopped cilantro (corriander). It was a lovely mild curry. (I might add some green chillies next time.) Thank you Mean Chef - I'll definitely make this again.