Tawa Tiger Prawns Recipe

Rinse and combine

Rinse the basmati rice and moong dal under cold water until the water runs nearly clear. Drain well.

Cook khichdi

In a medium saucepan, heat 1 tablespoon oil or ghee over medium heat. Add the rinsed rice and dal and stir for 30 seconds. Add 2 cups water, 1/2 tsp turmeric and 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer gently for 15–18 minutes until rice and dal are soft and water is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork; keep warm.

Prepare prawns

Pat the prawns dry with paper towels. In a bowl, toss prawns with 1 tsp soy sauce, 1 tbsp lemon juice, 1/2 tsp red chili powder, 1/4 tsp garam masala, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Let marinate 8–10 minutes while you prep aromatics.

Heat tawa or skillet

Heat a heavy skillet or tawa over medium-high heat until hot. Add 2 tablespoons oil and 1 teaspoon butter; swirl to coat and let butter foam briefly.

Sear prawns

Add the marinated prawns in a single layer without crowding. Sear undisturbed for 1.5–2 minutes until the underside is golden. Flip and cook the other side 1–1.5 minutes until prawns are opaque and just cooked through. Remove prawns to a plate and keep warm.

Aromatics on the tawa

Lower heat to medium. If needed add a little more oil (about 1 tsp). Add the finely chopped garlic, julienned ginger, sliced white and light green parts of the spring onions, and slit green chili. Sauté for 45–60 seconds until fragrant and the raw aroma of garlic/ginger softens but does not brown.

Build the sauce

Add the reserved seared prawns back to the pan with any collected juices. Sprinkle the remaining 1/4 tsp salt, 1/2 tsp red chili powder (if you prefer more heat), and 1/4 tsp garam masala. Toss quickly to coat. Add 1 tablespoon lemon juice and 1 tablespoon chopped cilantro. Stir for 30–45 seconds so flavors meld and prawns are glazed but not overcooked.

Finish

Add the sliced green onion tops and a final grind of black pepper. Taste and adjust salt or lemon if needed. Remove from heat.

Spoon warm khichdi into shallow bowls. Top with 4–6 tawa tiger prawns per serving and spoon any pan juices and aromatics over. Garnish with extra spring onion greens, chopped cilantro and lemon wedges. Serve immediately.