Spiced Coconut Prawn Curry With Steamed Rice Recipe

About this recipe

Spiced Coconut Prawn Curry with Steamed Rice is a comforting Indian dinner that combines the rich flavors of prawns simmered in a creamy coconut milk base with the subtle fragrance of steamed rice. This dish boasts a perfect balance of protein, healthy fats, and carbs, making it a wholesome choice for dinner. The smooth and spicy curry is infused with traditional spices like turmeric, coriander, and mustard seeds, giving it an authentic South Indian touch. Easy to make in under an hour, this recipe is ideal for intermediate cooks. Serve it hot and enjoy the vibrant combination of textures and flavors that make this dish a true delight.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• - Chong Jung Won Chinese Black Bean Paste
• ( Natoora Large Spanish Garlic
• 950G Shazans Chicken Breast
• 65G Natoora Root Ginger
• 184G Fried Dace With Salted Black Bean, 184G
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (1 kg) 921 Everyday Long Grain Rice

Instructions

1. 1. Wash the prawns thoroughly and remove the shells and veins if needed.
2. 2. Chop the onion, tomato, garlic, ginger, and green chilies finely and set aside.
3. 3. Heat vegetable oil in a pan, add mustard seeds and cumin seeds, and let them splutter.
4. 4. Add chopped onion, garlic, ginger, and green chilies to the pan, and sauté until golden brown.
5. 5. Stir in the turmeric, red chili, and coriander powders and cook for one minute to release the spices’ aroma.
6. 6. Add the chopped tomatoes and cook until they soften and form a thick paste.
7. 7. Pour in the coconut milk and mix well, then bring to a gentle simmer.
8. 8. Add the prawns to the curry, season with salt, and cook for 5-7 minutes until they turn pink and are fully cooked.
9. 9. In a separate pot, wash and rinse the rice, then add it to boiling water and cook until tender.
10. 10. Drain the rice and fluff with a fork before serving.
11. 11. Garnish the prawn curry with fresh curry leaves, and serve hot with steamed rice.