Tangy Prawn Masala With Fragrant Jeera Rice Recipe

About this recipe

Tangy Prawn Masala with Fragrant Jeera Rice is a delightful Indian lunch dish, perfect for a wholesome and satisfying meal. The prawns are cooked in a tangy, spiced tomato masala, which pairs beautifully with the aromatic cumin-infused rice. This dish is packed with flavor, combining the sweetness of prawns with the earthy spices of Indian cuisine. Not only is it incredibly tasty, but it also provides a great source of protein and nutrients, making it an ideal choice for those looking to maintain their energy levels throughout the day. With a cooking time of just 45 minutes, it’s a versatile option for a quick meal prep or a comforting lunch. Serve it hot and enjoy a perfect harmony of spices and textures that will leave you feeling satisfied and energized.

Ingredients

• 1 kg Basmati Rice
• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• - Cumin Seed
• 500 ml Oil (For Frying)
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 1 pc (200 g) Dabur Hommade Tomato Puree
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the prawns thoroughly and pat them dry with a clean towel.
2. 2. Rinse the rice under cold water until the water runs clear and soak it for 20 minutes.
3. 3. Heat 15 ml of vegetable oil in a pan and add cumin seeds. Let them sizzle for a few seconds.
4. 4. Add the soaked rice and 250 ml of water to the pan. Season with a pinch of salt, cover, and cook on low heat until the rice is fluffy.
5. 5. In a separate pan, heat the remaining oil and sauté the onions until golden brown.
6. 6. Add the minced garlic, ginger, and green chilies. Stir-fry for 1-2 minutes until aromatic.
7. 7. Stir in the turmeric, red chili powder, and coriander powder, cooking for another 30 seconds.
8. 8. Pour in the tomato puree and simmer for 5 minutes until the oil separates.
9. 9. Add the prawns to the pan, mix well, and cook for 5-6 minutes until they are tender and cooked through.
10. 10. Sprinkle garam masala over the prawns and stir well to combine.
11. 11. Garnish the prawn masala with fresh coriander leaves for a burst of flavor.
12. 12. Fluff the cooked jeera rice with a fork and plate it alongside the tangy prawn masala.
13. 13. Serve hot and enjoy a satisfying and wholesome lunch.