Tandoori Prawns With Coconut Rice Recipe

About this recipe

Dive into bold Indian flavors with Tandoori Prawns with Coconut Rice, a hearty yet snack-sized delight perfect for gym meal prep or a quick dinner. The succulent prawns are marinated in a blend of tandoori spices, yogurt, and turmeric, delivering smoky and slightly tangy notes. Paired with creamy coconut-infused basmati rice, this dish is a comforting balance of texture and taste. Loaded with 36g of protein, it's an ideal choice for supporting muscle recovery while maintaining energy levels. Its simplicity makes it convenient for batch cooking, ensuring you have a flavorful high-protein meal ready in under an hour. Perfect for those craving an indulgent yet nutritious bite!

Ingredients

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

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Mix the prawns with yogurt, tandoori masala, turmeric, red chili powder, and salt. Let marinate for 15 minutes.
3. 3. Heat oil in a pan and toast cumin seeds and cinnamon stick until fragrant.
4. 4. Add the drained rice and stir gently, coating it with the spices.
5. 5. Pour coconut milk and water into the pan. Add salt and bring to a gentle boil.
6. 6. Reduce heat, cover the pan, and let the rice simmer for 15 minutes until cooked and fluffy.
7. 7. While the rice cooks, heat another pan and drizzle oil over medium heat.
8. 8. Add marinated prawns and cook for 3-4 minutes per side until they turn golden and are cooked through.
9. 9. Sprinkle black pepper powder over the prawns and toss lightly to coat.
10. 10. Fluff the cooked rice with a fork and garnish with chopped coriander leaves.
11. 11. Plate the rice and arrange the tandoori prawns on top for serving.