STEAL THIS RECIPE^®: Prawns in Coconut Masala

Published on: January 11, 2007

Prawns in Coconut Masala

John Sherlock

This week we bring you a delicious recipe made for sharing from a husband and wife team in Vancouver. Sometimes, we all get a bit intimidated when trying out a new recipe – eating out is sometimes such an easier option ... especially when the ingredients are not ones that we are not entirely familiar with. But Vikram Vij and Meeru Dhalwala have made this delicious recipe a breeze. Prawns in Coconut Masala calls for ghee which is a type of clarified butter common in Indian dishes. It has a nutty aroma that regular butter does not have. Using ghee gives this dish its fabulous flavor, but if you're really in a bind, canola oil can be substituted. Vikram recommends pairing Prawns in Coconut Masala with a Pouilly-Fumé or Sancerre wine.