Chef Chindi Varadarajulu · Chutney Villa

Prawns in Coconut Curry

Serves 4

CHUTNEY VILLA is one of the few places in Vancouver to find South Indian food. The New York Times has praised its breads (dosas, uttappams and murtabak) and, not surprisingly, its condiments (chutneys, sambars and raita). Try its delicious masala dosa.

The best place to buy coconut oil, coconut milk or any other coconut products for Indian cooking is in South Asian markets. The same goes for fresh vegetables, herbs and spices, such as sprigs of curry leaves, onions and tomatoes. Serve this dish with basmati rice or roti.

2 Tbsp coconut oil

1 tsp mustard seeds

½ tsp fenugreek seeds

1 tsp cumin seeds

1 sprig curry leaves

½ onion, sliced

1 Tbsp finely chopped ginger

1 tomato, coarsely chopped

½ tsp turmeric

½ tsp chili powder

2 lbs prawns, shelled and deveined

2 cups coconut milk

2 Tbsp chopped fresh cilantro

HEAT A LARGE pan on medium-high, add coconut oil and heat for 30 seconds. Stir in mustard, fenugreek and cumin seeds. When they start to pop, about 45 seconds, add curry leaves, onions and ginger and sauté for 2 to 3 minutes until onions start to brown. Stir in tomatoes, turmeric and chili powder and sauté for about 5 minutes, or until tomatoes are soft.

Increase the heat to high. Add prawns and salt to taste and cook for 2 to 3 minutes until prawns start to turn reddish. Pour in coconut milk, reduce the heat to medium and simmer for 3 to 4 minutes. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.