Tangy Tamarind Prawns With Spiced Rice Recipe

About this recipe

Tangy Tamarind Prawns with Spiced Rice combines the bold flavors of tamarind, Indian spices, and fresh prawns for a snack that's both nutritious and satisfying. The prawns are cooked in a rich, spiced tamarind sauce that complements their natural sweetness, while the fragrant rice serves as the perfect base to soak up the robust flavors. This dish is ideal for those seeking a high-protein snack with a touch of tanginess and spice. Cooking it is a straightforward process requiring just one pan for the prawns and a pot for the rice, making it a convenient option for busy days. Perfectly suited for gym-goers or anyone looking to refuel with a quick, flavorful, and wholesome meal, this dish is bound to become a favorite in your weekly rotation.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Tamarind Paste
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)

Instructions

1. 1. Rinse the prawns thoroughly under cold water and pat them dry with a kitchen towel.
2. 2. Heat coconut oil in a pan over medium heat and add the cumin seeds, letting them crackle for a few seconds.
3. 3. Add finely chopped onions to the pan and sauté until golden brown, stirring occasionally to avoid burning.
4. 4. Stir in crushed garlic and grated ginger, cooking for 1-2 minutes until fragrant.
5. 5. Add finely chopped tomatoes, turmeric powder, red chili powder, coriander powder, and black pepper powder to the pan.
6. 6. Cook the tomatoes until they soften and the spices are well blended, forming a thick masala base.
7. 7. Mix tamarind paste with 50 ml of water and pour it into the pan, stirring well to combine.
8. 8. Add the cleaned prawns to the pan and cook for 4-5 minutes, flipping occasionally, until they turn pink and are coated in the masala.
9. 9. In a separate pot, bring 300 ml of water to a boil and add the rice with a pinch of salt.
10. 10. Cook the rice on low heat until tender and the water is fully absorbed, fluffing it with a fork once done.
11. 11. Serve the tangy tamarind prawns on a bed of hot, steamed rice and garnish with freshly chopped coriander leaves.
12. 12. Taste and adjust the salt if necessary before serving.