Tender Prawn Coconut Curry With Rice Recipe

About this recipe

Start your day with an indulgent Indian breakfast featuring tender prawns simmered in a creamy coconut milk curry, accompanied by perfectly cooked Kolam rice. This dish bursts with the bold flavors of garlic, ginger, and aromatic spices like turmeric and coriander, creating a comforting yet invigorating meal. Packed with 34g of protein, this breakfast fuels your body for a busy day while keeping you satisfied with its rich textures and balanced nutrition. Cooking the prawns and curry together in one pan saves time and effort, making it ideal for a quick yet wholesome meal. Garnish with fresh coriander for a touch of brightness and serve it warm to relish the harmony of flavors and the nourishment it brings.

Ingredients

• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 kg Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• - Ginger Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Coriander Powder
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the prawns thoroughly under cold water and pat them dry with a paper towel.
2. 2. Heat oil in a pan and add cumin seeds; let them splutter for 20 seconds to release their aroma.
3. 3. Stir in the chopped onions and sauté until golden brown, about 5-6 minutes on medium heat.
4. 4. Add minced garlic and ginger powder, cooking for 1 minute until fragrant.
5. 5. Mix in the tomato puree, turmeric, chili powder, coriander powder, and salt; cook for 5 minutes until the spices are well blended.
6. 6. Pour in the coconut milk and water, stirring gently to combine, and bring the mixture to a simmer.
7. 7. Add the prawns to the curry and cook for 5-7 minutes until they turn pink and are fully cooked.
8. 8. Meanwhile, rinse the rice under running water and cook it in a separate pot with 1.5 times the water until fluffy.
9. 9. Garnish the prawn curry with fresh coriander leaves and turn off the heat.
10. 10. Plate the rice and ladle the prawn curry over it for a complete meal.