Fiery Tamarind Prawns With Coconut Rice Recipe

Indian cuisine · 473 calories

About this recipe

Fiery Tamarind Prawns with Coconut Rice brings together the perfect harmony of tangy, spicy flavors and creamy textures. Succulent prawns are coated in a bold tamarind glaze, made with a blend of soy sauce, honey, and aromatic ginger and garlic. Served alongside coconut-infused basmati rice, this dish is a flavorful delight that pairs well with fresh coriander garnish. The cooking process is straightforward yet fulfilling, requiring simple stir-frying and rice preparation. Each bite is packed with protein from prawns and energy-boosting carbs from rice, making it an ideal dinner choice for a hearty yet balanced meal. Perfect for casual dinners or special occasions, this recipe is sure to impress with its vibrant flavors and satisfying textures.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 100 g Tamarind Paste
  • 1 piece Coconut

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat a saucepan over medium heat, add coconut milk, 300ml water, and a pinch of salt, then bring it to a boil.
  3. 3. Add the soaked rice to the coconut milk mixture, reduce the heat to low, and cover. Cook for 15 minutes until the rice is tender.
  4. 4. In a bowl, mix tamarind paste, soy sauce, honey, and black pepper powder until well combined.
  5. 5. Heat a wok or a large skillet over medium-high heat and add vegetable oil.
  6. 6. Sauté minced garlic, grated ginger, and sliced green chili in the hot oil until fragrant, about 1 minute.
  7. 7. Add the cleaned prawns to the skillet and stir-fry for 2-3 minutes until they turn pink and are partially cooked.
  8. 8. Pour the tamarind mixture over the prawns and stir well to coat them evenly.
  9. 9. Cook the prawns for another 3-4 minutes, stirring occasionally, until the sauce thickens and glazes the prawns.
  10. 10. Turn off the heat and sprinkle chopped coriander leaves over the prawns for added freshness.
  11. 11. Fluff the cooked coconut rice using a fork and transfer it to serving plates.
  12. 12. Serve the tamarind-glazed prawns on the side of the coconut rice and garnish with additional coriander leaves if desired.