Tangy Tamarind Prawns With Jeera Rice Recipe

Indian cuisine · 336 calories

About this recipe

Tangy Tamarind Prawns with Jeera Rice is a delightful South Indian-inspired meal perfect for lunch. This dish combines the bold, tangy flavors of tamarind-coated prawns with the comforting, aromatic essence of jeera rice. The prawns are marinated and cooked in a flavorful blend of spices, creating a rich and vibrant sauce that pairs beautifully with the simplicity of rice. The cumin seeds in the rice add a subtle nutty aroma, enhancing the overall experience. Packed with 32g of protein, this meal is not only delicious but also nourishing, supporting your body’s wellness while satisfying your taste buds. Ideal for a casual family lunch or a special seafood treat, it’s a dish that’s both easy to make and rewarding to savor.

Ingredients

  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 1 pack (200 g) Daily Good Tamarind / Imli
  • 100 g Garlic - Single Clove
  • loose Ginger
  • medium Chilli Green Long
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 kg Rice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the prawns thoroughly under running water and pat them dry with a clean cloth.
  2. 2. Mix tamarind pulp with turmeric, chili powder, and salt in a bowl to create a tangy marinade.
  3. 3. Coat the prawns in the marinade and let them rest for 15 minutes to absorb the flavors.
  4. 4. Heat oil in a pan and add cumin seeds, letting them sizzle for a few seconds.
  5. 5. Add minced garlic, ginger, and chopped green chilies to the pan and sauté until aromatic.
  6. 6. Add the marinated prawns to the pan and cook for 5 minutes, stirring occasionally.
  7. 7. Pour a small amount of water into the pan and simmer until the prawns are fully cooked and the sauce thickens.
  8. 8. In a separate pot, boil water and add washed rice with a pinch of salt.
  9. 9. Cook the rice until tender, drain any excess water, and fluff with a fork.
  10. 10. Plate the jeera rice and top it with the tangy tamarind prawns.
  11. 11. Garnish with freshly chopped coriander leaves and serve hot for lunch.