Tandoori Spiced Prawns With Coconut Rice Recipe

About this recipe

Juicy prawns marinated in aromatic tandoori spices, paired with fragrant coconut rice for a delightful dinner experience.

Ingredients

• 100 g Garlic
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 200 g Table Salt
• 50 g Cumin Powder
• 55 g Paprika Powder
• 500 g White Tahini Paste
• 250 ml Olive Oil
• 250 ml Lemon Juice Concentrate
• 10 pcs Prawns
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 200 ml Coconut Milk
• 1 kg Basmati Rice
• 1pc Watermelon
• - Coconut Oil
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• - Coriander Powder

Instructions

1. 1. Rinse and pat dry the prawns, then place them in a mixing bowl.
2. 2. In a separate bowl, mix yogurt, ginger-garlic paste, tandoori masala, turmeric, chili powder, lemon juice, and salt.
3. 3. Marinate the prawns with the spice mixture, ensuring they are evenly coated. Set aside for 20 minutes.
4. 4. Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat and add the marinated prawns.
5. 5. Cook the prawns for 3-4 minutes on each side until they turn orange and are fully cooked. Remove and set aside.
6. 6. Rinse the basmati rice thoroughly and soak it in water for 10 minutes, then drain.
7. 7. Heat the remaining coconut oil in a pot and add mustard seeds. Once they splutter, add curry leaves and sauté briefly.
8. 8. Add the soaked rice to the pot and stir for 1-2 minutes to coat it in the oil and spices.
9. 9. Pour in coconut milk and water, then bring the mixture to a boil.
10. 10. Lower the heat, cover, and simmer the rice for 12-15 minutes until fully cooked and fluffy.
11. 11. Fluff the rice with a fork, then plate it alongside the cooked prawns.
12. 12. Garnish with freshly chopped coriander and serve warm.