Spicy Prawn And Coconut Rice Bowl Recipe

Indian cuisine · 336 calories

Spicy Prawn and Coconut Rice Bowl recipe

About this recipe

Dive into the rich and aromatic flavors of South India with this Spicy Prawn and Coconut Rice Bowl. Succulent prawns are simmered in a fragrant coconut milk curry spiced with turmeric, green chilies, garlic, and cumin. Served atop fluffy basmati rice, this dish is a harmonious blend of creamy textures and bold spices. With 32g of protein per serving, it’s both nutritious and satisfying, perfect for a hearty lunch. Cooking this dish is a joy, with the enticing aroma of the spices filling your kitchen as you prepare the prawns and coconut curry. Garnished with fresh coriander, this meal is ideal for anyone craving a comforting yet healthy Indian lunch.

Ingredients

  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • - DELI QUINOA/BASMATI RICE 1KG
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 20 g Turmeric Powder
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • medium Chilli Green Long
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the prawns thoroughly under cold water and pat them dry with a kitchen towel.
  2. 2. Rinse the basmati rice in water until the water runs clear, then soak for 15 minutes.
  3. 3. Heat a pan with oil and add cumin seeds, letting them sizzle for 30 seconds.
  4. 4. Add minced garlic, ginger powder, and chopped green chilies to the pan, sautéing until aromatic.
  5. 5. Mix in turmeric, coriander powder, and salt, stirring well to combine the spices.
  6. 6. Add the prawns to the pan and cook for 3-4 minutes, flipping occasionally until they turn pink.
  7. 7. Pour the coconut milk into the pan and simmer the prawns in the curry for 8-10 minutes.
  8. 8. In a separate pot, boil the soaked basmati rice with 240 ml of water until cooked and fluffy.
  9. 9. Serve the coconut prawn curry over the cooked rice in bowls.
  10. 10. Garnish with freshly chopped coriander leaves and a squeeze of lime, if desired.