Fiery Prawn Masala With Coconut Rice Recipe

About this recipe

Fiery Prawn Masala with Coconut Rice is a mouthwatering Indian dish that balances spice and creaminess beautifully. Succulent prawns are cooked until tender in a rich, aromatic masala infused with turmeric, chili, ginger, and garlic. Paired with creamy coconut rice, this meal is not only satisfying but also high in protein and perfect for gym-goers. The cooking process is straightforward, with the prawns absorbing the bold flavors of the masala while the rice cooks to perfection in coconut milk. Serve it piping hot for a hearty lunch that feels indulgent and energizing. This dish combines the zest of South Indian spices with the comforting texture of coconut rice, making it ideal for any day you crave bold flavors and a protein-packed meal.

Ingredients

• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 50 g Everest Cumin Powder
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash the prawns thoroughly and set them aside to drain completely.
2. 2. Rinse the rice under cold water until the water runs clear, then set aside.
3. 3. Heat 1 tablespoon of oil in a pan and sauté mustard seeds until they pop, then add curry leaves.
4. 4. Add finely chopped onions, garlic, ginger, and green chilies to the pan and sauté until golden brown.
5. 5. Stir in chopped tomatoes, turmeric, red chili powder, coriander powder, and cumin powder, and cook until the mixture forms a thick masala.
6. 6. Add the prawns to the masala and cook for 5-7 minutes, stirring occasionally, until they turn pink and absorb the flavors.
7. 7. In a separate pan, bring water and coconut milk to a boil, then add the rinsed rice and a pinch of salt.
8. 8. Reduce the heat to simmer and cook the rice covered for 12-15 minutes, or until fully cooked and creamy.
9. 9. Fluff the rice gently with a fork and let it rest for 5 minutes before serving.
10. 10. Plate the coconut rice and top it with the fiery prawn masala for a stunning presentation.