Since I have been to India in 2008 and 2009 everybody expects an Indian dish on my website. Though I still love a good French terrine accompanied by an large amount of Cornichons and a lot of mustard or Spaghetti Aglio Olio, I will add an Indian dish I came to love in Kerala last March:

Prawns in Coconut Masala

Ingredients:
30 prawns, shelled and deveined
2 tbsp salt
2 tbsp ghee or canola oil
1/2 tbsp cumin seeds
2 large onions, chopped
3 large ripe tomatoes, finely chopped
2 tbsp coconut milk, stirred
2 tbsp red vine vinegar
2 tbsp chopped green chillies
3 bunches green onions, white and green parts, chopped

Place prawns in a colander and rinse under cold water. Allow excess water to drain. Mix prawns and 1 tsp of the salt. Cover with plastic wrap and set aside in the refrigerator.
Melt ghee (I tried as well olive oil, but never take butter, because butter burns and gets black) in a large frying pan (I normaly use my wok) and allow them to sizzle for 30 seconds. Add onions and sauté 5 to 8 minutes, or until light brown (but not burnt!) Stir in tomates, coconut milk, vinegar, chillies and the remaining 1 tsp of salt. Cook for 5 minutes until tomatoes are cooked through. Add green onions and stir well. Add prawns, stirring constantly until they become pinkish-orange. This take maximum 3 minutes, if you let them fry longer they will be dry! Immediately remove from heat.

Place 5-8 prawns on a plate, top with the coconut masala. Serve with biryani rice or naan (Indian bread). But Baguette will do as well very nicely.
You have the choice: Do it the Indian way and serve with fresh water or with spiced tea (a nice recipe for spiced tea will follow). Fresh Lemon juice with iced water will do as well.
Or you choose a light Pinot Grigio, Sancerre or any other fresh wite whine you like...