Zesty Prawn Coconut Curry With Jeera Rice Recipe

About this recipe

A fragrant prawn curry simmered in spiced coconut milk served with aromatic jeera rice for a satisfying dinner.

Ingredients

• 10 pcs Prawns
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 200 ml Ghee
• 100 g Jeera
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Wash and devein the prawns, then pat dry with a paper towel.
2. 2. Heat ghee in a pan and add cumin seeds; let them sizzle for a few seconds.
3. 3. Add finely chopped onions and sauté until golden brown and aromatic.
4. 4. Stir in minced garlic and ginger, cooking for another minute.
5. 5. Add chopped tomatoes and cook until they soften into a paste.
6. 6. Mix in turmeric, chili powder, coriander powder, and garam masala; cook for 1-2 minutes.
7. 7. Pour in coconut milk, stir well, and bring to a gentle simmer.
8. 8. Add prawns to the curry and cook for 5-7 minutes until they turn opaque and are fully cooked.
9. 9. Meanwhile, rinse the basmati rice thoroughly and soak for 15 minutes.
10. 10. In a separate pot, boil water, add soaked rice, and cook until tender; drain excess water.
11. 11. Heat a small amount of ghee and toast cumin seeds, then mix it into the cooked rice.
12. 12. Garnish the prawn curry with freshly chopped coriander leaves.
13. 13. Serve the zesty prawn curry alongside the aromatic jeera rice.
14. 14. Enjoy your flavorful and nutritious dinner warm.