Tangy Tamarind Prawn Stir Fry Recipe

Name: Tangy Tamarind Prawn Stir Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen); 1 Kg Frozen Pink Guava Pulp; 500 g Onion; 500 g Desi Tomato (Tamatar); 100 g Garlic - Single Clove; loose Ginger; medium Chilli Green Long; 20 g Turmeric Powder; - Red Chilli Powder; 100 g Orika Big Mustard Seeds; 50 g Pluckk Organic Curry Leaves; 500 ml Oil (For Frying); 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 1 kg Basmati Rice; 1 Bunch Coriander Leaves ( Kottambari Soppu )

Indian cuisine · 324 calories

About this recipe

Tangy Tamarind Prawn Stir-Fry is a South Indian-inspired dish that combines the bold flavors of tamarind with succulent prawns and fragrant spices. The interplay of tangy, spicy, and savory notes will tantalize your taste buds, making it a perfect dinner option. Cooking this dish is a delightful experience as the aroma of curry leaves and mustard seeds fills your kitchen. Served alongside basmati rice, this meal is hearty yet light, with 590 calories and 34g of protein to fuel your evening. Whether you're looking to impress guests or enjoy a flavorful home-cooked meal, this prawn stir-fry is a versatile choice that pairs beautifully with a chilled lime soda or a simple cucumber salad.

Ingredients

200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
1 Kg Frozen Pink Guava Pulp
500 g Onion
500 g Desi Tomato (Tamatar)
100 g Garlic - Single Clove
loose Ginger
medium Chilli Green Long
20 g Turmeric Powder
- Red Chilli Powder
100 g Orika Big Mustard Seeds
50 g Pluckk Organic Curry Leaves
500 ml Oil (For Frying)
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
1 kg Basmati Rice
1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. Rinse and pat dry the prawns, ensuring they are clean and deveined.
2. Heat the vegetable oil in a pan and add mustard seeds until they splutter.
3. Add curry leaves, minced garlic, grated ginger, and sliced green chili, sautéing for 2 minutes.
4. Stir in sliced onions and cook until they become golden and translucent.
5. Add chopped tomatoes and cook until softened, forming a rich base.
6. Mix in coriander powder, turmeric powder, and red chili powder, stirring well.
7. Pour in tamarind pulp and a splash of water, simmering until the mixture thickens slightly.
8. Add the prawns, tossing to coat them evenly in the tangy tamarind sauce.
9. Cook the prawns for 5-7 minutes until they turn pink and are fully cooked.
10. Adjust seasoning with salt and garnish with chopped fresh coriander leaves.
11. Serve the tangy prawn stir-fry alongside warm, fragrant basmati rice.