30 prawns, shelled and deveined
2 tsp salt
2 Tbsp ghee or canola oil
½ Tbsp 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 shallow plates, then top with 5 prawns per plate. Serves 6.