Coconut Masala Tiger Prawns

From: Gumboot Gourmet

On Sep 20, 2006

This was the hit of the dinner, no one could get enough, like "mlok" I used a bit less vinegar also. I quadrupled the sauce and used a pound of prawns. I also cheated and used prepared garam marsala instead of making my own. This is destined to become a favorite!

From: Sweet'n'Spicy Chef

On May 4, 2006

This was wonderful!! I also used 1lb of tiger prawns, adjusted to 3tbsp of vinegar.. I used store bought masala (note - make sure you roast the masala separately before adding!) and the only change I would make would be to use slightly less chopped green chilies (1/4 cup is a bit too much) I would recco 3/4 that amount). Very yummy!!! I made this with some mushroom curry & basamati rice - heavenly

From: mlok

On May 12, 2004

This is a perfect recipe! It is so delicious, and easy to make. My BF was scrounging the last drops of sauce out of the pan, and wouldn't let me near it! I made one very small alteration - I used less vinegar (tried adding it in small increments and found that for 3x the recipe, 2 Tbsp was enough.) Also I used a garam masala I'd made earlier, but it was very similar to this one. Thanks for posting this.

From: Spoons31

On Jun 18, 2005

This was gorgeous! Like "that dee girl" I quadrupled the recipe for 1 lb of prawns and only added 3 tbsps of vinegar (I used a mixture of white vinegar and balsamic). I also sauteed in butter instead of ghee and used ready made garam masala. I added some brown sugar to counter the acidity and finally sprinkled on some fresh chopped cilantro (corriander). It was a lovely mild curry. (I might add some green chillies next time.) Thank you Mean Chef - I'll definitely make this again.