Wednesday, July 11, 2012

Baked pranws in tomato/ coconut rum sauce

The genesis of this idea is from a fish dish I had at a Sri Lankan friend's place for dinner. With all due apologies to him, this one has nothing common with the lovely fish he served except the use of a coconut liqueur to marinate.

Ingredients (Serves 2):

  • Prawns-  400 gm medium size; de-viened, shelled
  • Tomato puree- 1 cup
  • Garlic- 4 cloves; finely chopped
  • Pepper corns- 2 tsp; coarsely crushed
  • Butter- 2 tbsp
  • Vinegar- 3 tbsp
  • Coconut rum- 4 tbsp (I used Malibu, better would be if you could find vinegar made from coconut arrack)
  • Red Chilli's- 2 large (coarsely crushed)
  • Salt- To taste

Preparation ( Marination overnight + 30 mins cooking time):

Clean prawns, add half the chopped garlic, 2 tbsp rum, vinegar, salt, half the chilli flakes and half the pepper. Cover dish with foil and let it marinate overnight.

In an oven proof dish, add the tomato puree, remaining, chilli, pepper, garlic and the prawns. Add salt to taste. Bake in oven at 220 C for 30 mins. Fold in the butter, and the remaining into the prawns,  and leave in the still warm oven for 5 mins.

Finally. In background you can see my laptop as I am updating this blog entry
Serve hot with with rice or unleavened bread. The coconut rum/ vinegar gives a normally garlicky dish a mellowed earthy taste. Bon appetite.


Great for wintery days where the tomato base warms your tum. If you want, by adding an additional cup of tomato puree and using smaller prawns you could convert this into a ready soup.

1 comment:

Avishek said...

Good stuff!! Keep cooking..