Tandoori Spiced Prawns With Lemon Rice Recipe

About this recipe

Succulent prawns marinated in aromatic tandoori spices, perfectly grilled and served with fragrant lemon-infused rice for a hearty dinner.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• NaN Koko Plain Yogurt Alternative
• - PLJ Lemon Juice Original Sharp 500ml
• 300 g Trs Flake Rice Thick Pawa 300G
• 100 g Wijaya Coriander Seeds 100G
• 1 Kg Laila Basmati Rice
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• - Tata Salt
• 300 g Trs Ginger & Garlic Paste 300G

Instructions

1. 1. Rinse and pat dry the prawns, ensuring they are well-cleaned.
2. 2. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili, cumin, lemon juice, and salt to create the marinade.
3. 3. Coat the prawns with the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. While the prawns are marinating, rinse the basmati rice under running water until clear.
5. 5. Heat vegetable oil in a pan and lightly toast the rice for 2 minutes to enhance aroma.
6. 6. Add water, salt, and lemon juice to the rice, then cook covered on low heat until fully done.
7. 7. Preheat a grill or skillet and lightly oil the surface to prevent sticking.
8. 8. Grill the marinated prawns on medium heat for 3-4 minutes per side until golden and cooked through.
9. 9. Fluff the cooked rice and garnish with freshly chopped coriander leaves for added freshness.
10. 10. Plate the lemon rice and arrange the grilled prawns on top for a visually appealing presentation.