Tangy Tamarind Prawn Rice Bowl Recipe

Indian cuisine · 341 calories

About this recipe

Tangy Tamarind Prawn Rice Bowl is a delectable Indian coastal dish that combines the rich, tangy taste of tamarind with succulent prawns and perfectly cooked rice. The prawns are infused with aromatic spices and cooked in a luscious tamarind sauce, creating a flavor-packed experience that's both comforting and energizing. Balanced with fluffy rice and garnished with fresh coriander, this meal is not only satisfying but also packed with nutritional benefits, including 32g of protein for muscle health and fiber for digestion. It's an easy-to-make dinner perfect for seafood lovers, offering medium spice levels that bring warmth without overwhelming the palate. Enjoy this wholesome bowl on a relaxing evening or impress your family with this vibrant Indian-inspired creation.

Ingredients

  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 1 kg Rice
  • 1 Kg Frozen Pink Guava Pulp
  • 500 g Onion
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the prawns thoroughly and pat them dry using a kitchen towel.
  2. 2. Cook the rice in 300 ml of water until fluffy, then set aside to cool slightly.
  3. 3. Heat cooking oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
  4. 4. Add finely chopped onion and sauté until translucent and golden brown.
  5. 5. Stir in minced garlic and sauté for another minute to enhance the flavor.
  6. 6. Add finely chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes soften.
  7. 7. Mix in tamarind pulp, salt, and a splash of water, then cook the sauce for 5 minutes until it thickens slightly.
  8. 8. Add the prawns to the pan and cook for 6-8 minutes, turning occasionally until they are well coated and cooked through.
  9. 9. Toss the cooked rice gently into the pan, ensuring it gets evenly mixed with the tangy prawn masala.
  10. 10. Garnish the dish with freshly chopped coriander leaves and mix lightly.
  11. 11. Serve hot in bowls and enjoy the tangy and aromatic flavors.