Maharashtrian Prawns Masala With Jeera Rice Recipe

About this recipe

Maharashtrian Prawns Masala with Jeera Rice is a delicious and well-balanced Indian dinner perfect for seafood lovers. This recipe pairs succulent prawns cooked in a rich, spicy coconut-based masala with fragrant jeera rice, creating the perfect harmony of flavors. The prawns are lightly simmered, allowing them to absorb the robust Maharashtrian spices, while the coconut milk adds a creamy touch without any dairy, making it allergy-friendly. The jeera rice complements the dish with its aromatic simplicity, ensuring the spotlight remains on the prawns masala. Packed with 20g of protein per serving, this meal is great for muscle recovery and sustained energy. With an easy-to-follow process and minimal prep time, it's an ideal choice for busy evenings. Serve hot with a garnish of fresh coriander for an authentic and delightful experience that feels straight out of a Mumbai coastal kitchen.

Ingredients

• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 kg Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash the prawns thoroughly and set them aside to drain excess water.
2. 2. Rinse the rice and soak it in water for 15 minutes before cooking.
3. 3. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
4. 4. Add finely chopped onions and sauté until golden brown and aromatic.
5. 5. Stir in the ginger-garlic paste and cook for a minute until fragrant.
6. 6. Add chopped tomatoes, red chili powder, turmeric, and coriander powder; cook until the tomatoes soften and form a thick paste.
7. 7. Pour in the coconut milk and mix well, letting the masala simmer for a few minutes.
8. 8. Add the prawns to the pan, stir to coat them in the masala, and cook for 5-7 minutes until they turn opaque and are fully cooked.
9. 9. Meanwhile, boil the soaked rice with water and salt until cooked and fluffy; drain excess water.
10. 10. Serve the prawns masala hot, garnished with fresh coriander leaves, alongside the jeera rice.