Tangy Tamarind Prawns With Coconut Rice Recipe

About this recipe

Tangy Tamarind Prawns with Coconut Rice is a mouthwatering Asian-inspired dinner that delivers bold, balanced flavors. Juicy prawns are coated in a tangy tamarind glaze infused with garlic, ginger, and spices, creating a harmony of sweet, sour, and savory tastes. Paired with fragrant coconut rice, this dish is both comforting and satisfying. The coconut milk gives the rice a creamy texture that perfectly complements the spiced prawns. With 36g of protein per serving, it's a nutritious choice for dinner, supporting muscle recovery while tantalizing your taste buds. This recipe is also egg-free and uses common pantry ingredients, making it accessible for most kitchens. Whether you're cooking for a quiet evening or serving something special, this dish promises to be a hit.

Ingredients

• 500 ml Oil (For Frying)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Red Chilli Powder
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 25 g Whole Black Pepper
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Tamarind Paste
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 piece Coconut

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. 2. In a pot, bring 300 ml of water and 200 ml of coconut milk to a boil, then add the washed rice, stir, and cover with a lid.
3. 3. Reduce the heat to low and let the rice cook for 12-15 minutes until tender and the liquid is absorbed.
4. 4. In a bowl, mix tamarind pulp with 50 ml of warm water to create a smooth paste.
5. 5. Heat 2 tablespoons of vegetable oil in a large pan over medium heat, then add minced garlic, grated ginger, green chilies, and curry leaves.
6. 6. Sauté the aromatics for 2-3 minutes until fragrant, then add turmeric, red chili powder, coriander powder, and black pepper.
7. 7. Stir in the tamarind paste and cook for another 2 minutes to let the flavors blend together.
8. 8. Add the cleaned prawns to the pan, stirring well to coat them in the tamarind mixture.
9. 9. Cook the prawns for 5-7 minutes until they turn pink and are fully cooked through.
10. 10. Season the dish with rock salt and adjust the spice level if needed.
11. 11. Transfer the coconut rice to serving plates, then top with the tangy tamarind prawns.
12. 12. Garnish with freshly chopped coriander and serve hot for a delicious meal.