This is a dish which has an influences of far eastern ingredients blended with Indian cuisine. The coconut milk gives this dish the body and flavor comes from the use of several spices. An acidic and sweet balance of the versatile Rieslings will go well with this flavor combination.

SERVES 6


1 large red onion, sliced
½ cup vegetable oil
2 garlic cloves, minced
1 (1-inch) peeled ginger, minced
3 green chilies, minced
¼ cup fresh lemongrass, tough outer leaves removed and chopped
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
Salt to taste
1 teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (14 - ounce) can unsweetened coconut milk
2 lb. jumbo tiger prawns or jumbo shrimp (about 24) shelled and deveined

In a large sauce pan cook onions in oil over medium high heat, stirring occasionally, until slightly brown. Add the remaining ingredients except coconut milk and prawns or shrimp and cook over medium heat, stirring occasionally, about 5 to 7 minutes.

Mix in coconut milk and bring the sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.

Serve hot.
 

Special recipe for Indianwine.com   Hari Nayak