Zesty Prawns With Lemon Herb Rice Recipe

Indian cuisine · 240 calories

Zesty Prawns with Lemon Herb Rice recipe

About this recipe

Zesty Prawns with Lemon Herb Rice is a delightful Indian-inspired dish that brings together the tangy freshness of lemon, aromatic herbs, and succulent prawns. Perfect for a quick dinner, this recipe is both flavorful and balanced, offering 18g of high-quality protein to fuel your body. The rice is infused with mint and coriander, delivering an herbaceous kick that complements the spiced prawns beautifully. Cooking this dish is straightforward, requiring minimal effort and just one pan for the prawns and a saucepan for the rice. It's an ideal choice for busy professionals seeking a comforting yet nutritious meal. Serve it hot with a wedge of lemon for a zingy finish, whether you’re unwinding after a long day or impressing a loved one with your culinary skills.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
  • 100 g Lemon
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 110 g Unpeeled Garlic Cloves
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)

Instructions

  1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 2. In a saucepan, add the rice, water, and a pinch of salt, then bring to a boil over medium heat.
  3. 3. Once boiling, reduce the heat, cover the saucepan, and simmer for 15 minutes until the rice is cooked and fluffy.
  4. 4. In a bowl, marinate the prawns with turmeric powder, red chili powder, lemon juice, and minced garlic for 10 minutes.
  5. 5. Heat vegetable oil in a skillet over medium heat and add cumin seeds, letting them sizzle for 30 seconds.
  6. 6. Add the marinated prawns to the skillet and sauté for 3-4 minutes until they turn pink and are cooked through.
  7. 7. Stir in the chopped coriander and mint leaves, cooking for 1 more minute to blend flavors.
  8. 8. Fluff the cooked rice with a fork and transfer it to a serving plate.
  9. 9. Arrange the sautéed prawns on top of the rice and garnish with an extra sprinkle of fresh herbs.
  10. 10. Serve the dish hot with a wedge of lemon on the side for added zest.