Prawns in Coconut Masala

Prawns in Coconut Masala
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Recipe for Vikram Vij's Prawns Masala. Adventurous cooks can bring the flavors of Vij's restaurant home with this flavorful prawn recipe.


  • 30 medium prawns, shelled and deveined
  • 2 teaspoons salt
  • 2 tablespoons ghee or canola oil
  • 1/2 teaspoon cumin seeds
  • 2 large onions, chopped
  • 3 large ripe tomatoes, finely chopped
  • 2 tablespoons coconut milk, stirred
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chopped green chilies
  • 3 bunch green onions, white and green parts, chopped


  1. In a large frying pan, melt ghee on medium-high heat (or heat oil for 1 minute). Add cumin seeds and allow them to sizzle for 30 seconds. Add onions and sauté 5 to 8 minutes, or until dark brown but not burned. Stir in tomatoes, coconut milk, vinegar, chilies and the 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. This will take about 3 minutes. Immediately remove from the heat.
  2. To serve: Place 5 prawns on each of six small shallow plates. Top each serving with one-sixth of the coconut masala. Alternatively, divide the coconut masala evenly among six small shallow plates, then top with 5 prawns per plate.
  3. wine: A Pouilly-Fume or Sancerre wine is a great sipping wine with this masala.