Telangana-Style Tamarind Prawns With Jeera Rice Recipe

About this recipe

A tangy and flavorful Telangana delicacy of prawns simmered in tamarind-based gravy, spiced with regional masalas and paired with aromatic jeera (cumin) rice.

Ingredients

• 20G Curry Leaves
• 500 g Prawns
• - Onion
• 250g Green Chilli
• 1 kg Basmati Rice
• 500 g Ghee
• - Mustard Seeds
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 10G Salt
• - Cumin Seed

Instructions

1. Heat 2 tablespoons of oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.
2. Add the curry leaves, chopped onion, and slit green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
4. Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
5. Mix in the tamarind pulp and 1/4 cup water. Let the mixture simmer for 5-7 minutes on medium heat.
6. Add the cleaned prawns to the gravy and cook for 5-7 minutes, or until the prawns turn pink and are fully cooked. Turn off the heat and set aside.
7. In a rice cooker, heat the ghee, and add the remaining cumin seeds. Let them crackle.
8. Add the soaked and drained basmati rice to the rice cooker along with 1.5 cups of water. Add a pinch of salt and cook according to the rice cooker’s instructions.
9. Serve the tangy tamarind prawns over the fragrant jeera rice.