Prawn Coconut Masala With Jeera Quinoa Recipe

About this recipe

A flavorful prawn coconut masala with a hint of spices, paired with aromatic cumin-infused quinoa. Perfect for a hearty and satisfying lunch.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• NaN Aroy-D Coconut Milk
• - Forest Whole Foods Organic White Quinoa
• - Jalpur Cumin Seeds
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Cofresh Whole Green Chilli 350g
• 400 g Trs Turmeric Powder 400G
• - Rajah Whole Red Chillies
• - Jalpur Coriander Powder Dhana Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• 100 g Wijaya Coriander Seeds 100G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa under cold water and set aside to drain.
2. 2. Heat 1 tablespoon of oil in a pan, add cumin seeds, and toast them until aromatic.
3. 3. Add the quinoa to the pan, pour in 200ml water, and bring it to a boil. Cover and simmer for 15 minutes until fluffy.
4. 4. Heat the remaining oil in another pan and sauté the onions until golden brown.
5. 5. Add the garlic, ginger, and green chilies to the onions and cook for 2 minutes, stirring frequently.
6. 6. Stir in the turmeric, red chili powder, coriander powder, and garam masala, cooking for another minute.
7. 7. Add the tomato puree to the pan, mix well, and simmer for 5 minutes until the mixture thickens.
8. 8. Pour in the coconut milk and bring the sauce to a gentle simmer over medium heat.
9. 9. Add the prawns to the pan, stir to coat them in the sauce, and cook for 5-7 minutes until they are opaque and cooked through.
10. 10. Season the prawn masala with salt and garnish with fresh coriander leaves.
11. 11. Fluff the quinoa with a fork and serve it alongside the prawn coconut masala.