Tangy Coconut Prawn Curry With Jeera Rice Recipe

About this recipe

Dive into the rich flavors of this tangy coconut prawn curry served with fragrant jeera rice. This Indian-inspired dish combines succulent prawns with creamy coconut milk and aromatic spices, delivering a perfect balance of protein, carbs, and healthy fats. The prawns are infused with bold flavors, and the cumin rice complements the curry beautifully, making it an ideal option for lunch or meal prep. Whether you're fueling up for a workout or simply craving a hearty meal, this recipe is easy to follow and batch-friendly. The blend of spices adds depth to the dish while the fresh coriander garnish ties it all together. Serve warm and enjoy a wholesome, comforting culinary experience.

Ingredients

• 1 kg Basmati Rice
• 250 ml Real Thai Unsweetened Coconut Milk
• - Cumin Seed
• 200 ml Mustard Oil
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Red Chilli Powder
• 500 g Desi Tomato (Tamatar)
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• - Rock Salt
• 25G Kp Mut Suk Mas
• 500 G Preserved Dried Salted Black Beans
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the prawns thoroughly under running water and set aside to drain completely.
2. 2. Heat oil in a large pan over medium heat and add cumin seeds until they sizzle and release their aroma.
3. 3. Add finely chopped onions and sauté until golden brown, stirring occasionally to avoid burning.
4. 4. Stir in minced garlic, ginger powder, turmeric, and chili powder, cooking for 1 minute until fragrant.
5. 5. Add chopped tomatoes and cook until softened, forming a thick base for the curry.
6. 6. Mix in coriander powder, rock salt, and Buknu spice blend, ensuring the spices are well integrated.
7. 7. Pour in the coconut milk and water, stirring to combine, then bring to a gentle simmer.
8. 8. Add the prawns to the curry base and cook for 5-7 minutes, until they turn pink and are fully cooked.
9. 9. Meanwhile, rinse the rice until the water runs clear, then boil it with cumin seeds and a pinch of salt.
10. 10. Once the rice is cooked and fluffy, drain any excess water and set aside covered to keep warm.
11. 11. Add the preserved dried salted black beans to the curry and cook for an additional 2 minutes.
12. 12. Garnish the prawn curry with freshly chopped coriander leaves just before serving.
13. 13. Serve the tangy coconut prawn curry alongside the cumin-infused rice for a balanced meal.