Fragrant Prawn Coconut Curry With Steamed Rice Recipe

About this recipe

Fragrant Prawn Coconut Curry with Steamed Rice is a mouthwatering South Indian-inspired dish that combines the delicate flavors of prawns with the creamy richness of coconut milk. Infused with a medley of Indian spices like turmeric, cumin, and garam masala, this curry bursts with aroma and taste. The tender prawns soak up the spices beautifully, while the creamy coconut milk adds a deliciously smooth texture. Served alongside fluffy steamed rice, this meal is both comforting and satisfying, perfect for a hearty lunch. Packed with 50g of protein, it’s a great choice to fuel your day while indulging in bold, authentic flavors. Whether you're prepping for the gym or enjoying a cozy meal at home, this dish is sure to impress with its simplicity and depth of flavor.

Ingredients

• 1 kg Basmati Rice
• - DELI QUINOA/BASMATI RICE 1KG
• 250 ml Real Thai Unsweetened Coconut Milk
• 50 g Real Thai Red Curry Paste
• 500 ml Oil (For Frying)
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 g Onion
• medium Chilli Green Long
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 1 kg Beetroot
• 1 pc (200 g) Dabur Hommade Tomato Puree
• - Coriander Powder
• 50 g Everest Cumin Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Lemon

Instructions

1. 1. Wash the rice thoroughly under running water and soak it for 20 minutes.
2. 2. Heat 2 tbsp of vegetable oil in a deep pan and add mustard seeds. Let them splutter.
3. 3. Add curry leaves, chopped onions, and green chili. Sauté until the onions turn golden.
4. 4. Stir in the grated ginger, garlic, and fresh turmeric. Cook for 2 minutes until aromatic.
5. 5. Add the pureed tomatoes and cook until the oil separates, about 5 minutes.
6. 6. Mix in coriander powder, cumin powder, red chili powder, and garam masala. Cook for another minute.
7. 7. Add the cleaned prawns to the pan, cooking for 2-3 minutes until they begin to turn pink.
8. 8. Pour in the coconut milk and 200 ml of water. Simmer gently for 10 minutes on low heat.
9. 9. Meanwhile, cook the soaked rice in 100 ml water with a pinch of salt until fluffy.
10. 10. Season the curry with salt and adjust spices as needed. Let it simmer for another 2 minutes.
11. 11. Garnish the prawn coconut curry with fresh coriander leaves.
12. 12. Serve the curry hot with steamed rice and a wedge of lemon on the side.