Tangy Tamarind Prawns With Coconut Rice Recipe

Indian cuisine · 359 calories

Tangy Tamarind Prawns with Coconut Rice recipe

About this recipe

Tangy Tamarind Prawns with Coconut Rice is a delicious Indian lunch that pairs succulent prawns cooked in a tangy tamarind sauce with creamy coconut-infused rice. Packed with protein, flavor, and aroma, this dish is perfect for a midday meal. The prawns are marinated with spices and tamarind pulp, offering a delightful tanginess, while the rice is enriched with the tropical sweetness of coconut milk. The cooking process is straightforward yet rewarding, making this dish an excellent choice for busy schedules. Whether you're craving bold flavors or looking for a balanced, nutritious meal, this recipe satisfies on all fronts. Plate up this vibrant combination and enjoy a comforting, crowd-pleasing lunch!

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Tamarind Paste
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 1 pack (200 g) Wow! Coco Fresh Grated Coconut
  • 200 ml Mustard Oil
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • - Coriander Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 25 g Whole Black Pepper

Instructions

  1. 1. Rinse the prawns thoroughly and pat them dry with a clean kitchen towel.
  2. 2. In a bowl, mix tamarind pulp, red chili powder, turmeric, coriander powder, and a pinch of salt to make a marinade.
  3. 3. Rub the marinade onto the prawns and let them sit for 10 minutes to absorb the flavors.
  4. 4. Heat oil in a pan over medium heat and sauté finely chopped garlic and ginger until fragrant.
  5. 5. Add the marinated prawns to the pan and cook for 3-4 minutes until they turn pink and are cooked through.
  6. 6. Pour in a small amount of water to create a sauce and simmer for another 2 minutes.
  7. 7. In another pot, rinse the rice thoroughly and combine it with coconut milk, water, and a pinch of salt.
  8. 8. Cook the rice over medium heat until the liquid is absorbed and the rice is tender, approximately 15 minutes.
  9. 9. Once the rice is cooked, fluff it gently with a fork and mix in freshly chopped coriander leaves.
  10. 10. Serve the tangy tamarind prawns on a bed of coconut rice, garnished with a sprinkle of black pepper and coriander leaves.