Prawn Coconut Masala Bowl Recipe

About this recipe

Start your morning with the irresistible flavors of the Prawn Coconut Masala Bowl, a breakfast that marries the richness of South Indian cuisine with the practicality of a protein-packed meal. Succulent prawns simmered in creamy coconut milk, infused with aromatic spices like turmeric and coriander, create a dish that’s both comforting and energizing. Paired with perfectly steamed rice, this bowl is a balance of carbs, protein, and healthy fats, ideal for fueling your day. The preparation process is straightforward, making it a great choice for gym meal prep or a quick weekday breakfast. Whether you’re craving coastal flavors or looking to boost your nutrition, this dish is a winner on all fronts.

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
• 50 g Everest Cumin Powder
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice under cold water until the water runs clear, then cook it in a pot with 300 ml of water until tender.
2. 2. Heat the vegetable oil in a pan over medium heat, and sauté the onions until golden brown.
3. 3. Add the garlic, ginger, and green chili to the pan and cook for another minute until aromatic.
4. 4. Stir in the chopped tomatoes and cook until they soften and form a thick base.
5. 5. Add the turmeric powder, coriander powder, and cumin powder, and mix well to combine the spices evenly.
6. 6. Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
7. 7. Add the prawns to the pan and cook for 5-7 minutes, stirring occasionally, until they turn pink and are fully cooked.
8. 8. Season the curry with salt and check for balance, adjusting if necessary.
9. 9. Garnish the curry with freshly chopped coriander leaves for added freshness.
10. 10. Serve the prawn coconut masala over the steamed rice, ensuring an even distribution of flavors.