recipe of homemade Tandoori prawn pilaf with toasted coconut sambal

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori prawn pilaf with toasted coconut sambal. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori prawn pilaf with toasted coconut sambal is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori prawn pilaf with toasted coconut sambal is something that I’ve loved my entire life.

Table of Contents


  • 24 raw prawns, peeled leaving tails intact, deveined
  • 2 tbs tandoori paste
  • 1 brown onion, finely chopped
  • 2 x 115g pkts Thai coconut & lemongrass rice
  • 2 cups (500ml) salt-reduced vegetable stock
  • 1 cup (120g) Coles Australian Snap-Frozen Peas & Corn, thawed
  • 2 tbs shredded coconut, toasted
  • 2 tbs flaked almonds, toasted, coarsely chopped
  • 1 long red chilli, chopped (optional)
  • 2 tbs chopped coriander
  • Coriander sprigs, to serve


  • Step 1
    Combine prawns and tandoori paste in a large bowl. Spray with olive oil spray. Heat a large heavy-based saucepan over medium heat. Add the prawns and cook, stirring, for 5 mins or until prawns curl and change colour. Transfer to a plate.
  • Step 2
    Spray pan with olive oil spray. Add the onion. Cook, stirring, for 2 mins or until onion softens. Add rice. Stir to combine. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 10-15 mins or until rice is just tender and liquid is reduced. Return prawns to the pan with the peas and corn. Set aside, covered, for 5 mins to steam.
  • Step 3
    Meanwhile, combine the coconut, almond and chilli, if using, in a bowl.
  • Step 4
    Add the chopped coriander to the rice mixture. Stir to combine. Divide the rice mixture among serving bowls. Top with the coconut mixture. Sprinkle with the coriander sprigs.

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