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VIJ'S Elegant & Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala Douglas & McIntyre October 2006 $29.95/trade paperback with flaps Full-color photographs throughout ISBN: 1-55365-184-7 Book Information

30 prawns, shelled and deveined
2 teaspoons salt
2 tablespoons ghee or canola oil
1/2 teaspoon cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 tablespoons coconut milk, stirred
2 tablespoons red wine vinegar
2 teaspoons 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.

2 ounces whole raw unsalted cashews
1/2 pound arugula + 1-1/2 pounds spinach or 1 pound rapini + 1 pound spinach
1/2 cup canola oil
1 tablespoon cumin seeds
3 cups puréed tomatoes (9 medium)
1 tablespoon + 1 teaspoon ground black mustard seeds
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon crushed cayenne pepper
3 cups water
1-2/3 cups coconut milk, stirred
9 ounces 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 1-1/2 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 flowering on top, cut off the flowers. 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.