Prawns in Coconut Masala
Serves 6
30 prawns, shelled and deveined
2 tsp salt
2 Tbsp ghee (page 30) or canola oil
1/2 tsp cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 Tbsp coconut milk, stirred
2 Tbsp red wine vinegar
2 tsp chopped green chilies
3 bunches green onions, white and green parts, chopped
Place prawns in a colander and rinse under cold water. Allow
excess water to drain. In a bowl, combine prawns and 1 tsp of the
salt. Cover with plastic wrap and set aside in the refrigerator
while you are making the coconut masala.
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.
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.
WINE:?A Pouilly-Fumé or Sancerre wine is a great sipping wine
with this masala.
Sautéed Arugula and Spinach with Paneer and Roasted
Cashews
Serves 6
2 oz whole raw unsalted cashews
1/2 lb arugula + 11/2 lbs spinach or 1 lb rapini + 1 lb
spinach
1/2 cup canola oil
1 Tbsp cumin seeds
3 cups puréed tomatoes (9 medium)
1 Tbsp + 1 tsp ground
black mustard seeds
1/2 tsp turmeric
1 Tbsp salt
1 tsp crushed
cayenne pepper
3 cups water
1& cups coconut milk, stirred
9 oz paneer in 12 equal slices
Preheat the oven or toaster oven to 375°f. Spread cashews on a
baking tray and bake for 3 minutes. Gently stir cashews to roast
them evenly. Return to the oven for another 3 minutes, or until
golden brown. Watch carefully because cashews can burn quickly.
Remove from the oven and cool for at least 30 minutes.
Cut the tougher, bottom stems (about 11/2 inches) off the
spinach. If you don't like to eat the stems, cut off all of them
but add more spinach leaves to compensate. If the rapini leaves are
?owering on top, cut off the ?owers. Cut off the bottom stems of
the rapini. If you don't eat any of the rapini stems, cut off as
much as you want, but again compensate with extra rapini leaves.
Combine spinach and arugula (or rapini) in a large bowl.
Heat oil in a large frying pan on medium-high heat for 1 minute.
Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add
tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and
reduce the heat to low, then cover and cook for 5 minutes. Remove
the lid and stir. The top of the masala should glisten with oil. If
not, cook uncovered for another
1 to 2 minutes to make sure the spices are cooked through.
Stir in water and increase the heat to medium. Bring to a boil,
then reduce the heat to low and cook at a low boil for 5 to 8
minutes. Add coconut milk, increase the heat to medium and continue
cooking until the curry starts to boil. Add greens and cook them
for 2 minutes, stirring regularly.
TO SERVE: Place 2 slices of paneer in each of six large bowls.
Pour the curry and green leaves over the paneer. Top the greens
with 6 to 7 roasted cashews per bowl.
WINE:?Pair with a refreshing Grüner Veltliner.