Spicy Prawn Masala Rice Bowl Recipe

About this recipe

Dive into the perfect snack with this Spicy Prawn Masala Rice Bowl, an Indian one-pan dish that blends tender prawns, aromatic spices, and fluffy rice into a symphony of flavors. This recipe is easy to prepare and delivers 36 grams of protein, making it a fantastic choice for a gym meal prep or a comforting treat. The masala base, made with onions, tomatoes, garlic, and ginger, creates a rich and spicy flavor profile, enhanced with turmeric and coriander powder. The prawns cook quickly, absorbing the spices while remaining juicy. The rice, simmered with the masala, turns fragrant and fluffy, capturing all the flavors of the dish. Garnished with fresh coriander leaves, this bowl is not just delicious but also packed with essential nutrients like iron and vitamin B12 from the prawns. Perfect for busy weekdays or a quick post-workout snack, this dish is both satisfying and energizing.

Ingredients

• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash and clean the prawns thoroughly under running water and set aside.
2. 2. Rinse the rice, soak it for 10 minutes, then drain and set aside.
3. 3. Finely chop the onion, tomatoes, garlic, ginger, and coriander leaves.
4. 4. Heat oil in a pan on medium heat and add cumin seeds; let them splutter.
5. 5. Add chopped onions and sauté until golden brown, stirring occasionally.
6. 6. Stir in the garlic and ginger, cooking until fragrant, about 2 minutes.
7. 7. Add tomatoes, turmeric, red chili powder, coriander powder, and salt; cook until the tomatoes soften and form a paste.
8. 8. Add the prawns to the masala and cook for 5-6 minutes until they turn pink and are fully cooked.
9. 9. Pour in water and bring it to a boil; adjust seasoning if necessary.
10. 10. Add the soaked rice to the pan, stir gently, and cover with a lid.
11. 11. Cook on low heat for 15 minutes or until the rice is tender and absorbs the flavors.
12. 12. Garnish with fresh coriander leaves before serving.