Spiced Prawn And Coconut Rice Delight Recipe

About this recipe

Spiced Prawn and Coconut Rice Delight is a flavorful Asian-inspired dinner that combines tender prawns, fragrant basmati rice, and creamy coconut milk. This dish is spiced with turmeric, coriander, and cumin, offering a balance of warmth and aroma. It's a satisfying meal for two, providing essential nutrients like 36g of protein and 863 calories. The cooking process is straightforward: sautéing prawns and spices, simmering them with coconut milk, and finishing with perfectly cooked rice. This dish is ideal for a comforting dinner or a special meal to impress your loved ones. With its rich flavors and wholesome ingredients, it’s a great way to explore the culinary magic of Asian cuisine.

Ingredients

• 1 kg Basmati Rice
• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 910 g Saffola Gold Corn & Rice Bran Refined Blended Cooking Oil (1 Ltr)
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Weikfield Icing Sugar (100g)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
2. 2. Heat 2 tablespoons of cooking oil in a deep pan over medium heat and sauté the chopped onion until golden brown.
3. 3. Add the minced garlic, grated ginger, and slit green chilies, stirring until fragrant, about 1 minute.
4. 4. Mix in turmeric powder, coriander powder, cumin powder, and a pinch of salt, cooking the spices for another minute.
5. 5. Add the cleaned prawns to the pan, stirring well to coat them with the spices, and cook for 2-3 minutes until they start to turn pink.
6. 6. Pour in the coconut milk and water, stirring to combine, then bring the mixture to a gentle simmer.
7. 7. Drain the soaked rice and carefully add it to the pan, stirring gently to distribute it evenly.
8. 8. Add 1/2 teaspoon of sugar and adjust the salt to taste, stirring lightly to combine all the flavors.
9. 9. Cover the pan with a lid and cook on low heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
10. 10. Turn off the heat and let the rice sit covered for 5 minutes to allow the flavors to meld.
11. 11. Fluff the rice gently with a fork, mixing in the chopped coriander leaves for a fresh touch.
12. 12. Serve the spiced prawn and coconut rice warm, garnished with extra coriander leaves if desired.