Tandoori Prawn Rice Bowls
Tandoori Prawn Rice Bowls
Juicy spiced prawns, fluffy rice and crunchy vegetables create a fresh, colourful bowl for speedy weeknight cooking.
⏱️ Prep, Cook & Serve
Prep: 15 minutes | Cook: 12 minutes | Serves: 4
🧂 Ingredients
- 400g raw king prawns
- 1½ tbsp Tandoori Masala
- 2 tbsp natural yoghurt
- 1 tsp lemon juice
- 1 tbsp vegetable oil
- 250g cooked basmati rice
- ½ cucumber, diced
- 200g cherry tomatoes, quartered
- ¼ red cabbage, finely shredded
- Lime, coriander and yoghurt drizzle, to serve
How to Make Tandoori Prawn Rice Bowls
- Mix the prawns with the Tandoori Masala, yoghurt and lemon juice.
- Heat the oil in a large frying pan and cook the prawns for 3–4 minutes until pink and lightly charred.
- Warm the rice and divide it between four bowls.
- Arrange the cucumber, tomatoes and cabbage around the rice.
- Top with the prawns, yoghurt drizzle, coriander and lime.
🍽️ Serving Suggestions
- Add mango chutney or pickled onions.
- Swap rice for quinoa or warm flatbread.
💛 Why It Works
Sweet prawns suit the blend’s garlic, chilli and citrus notes, while raw vegetables add colour and crunch.
🍳 Cook’s Tip
Pat the prawns dry before marinating and avoid overcrowding the pan so they sear instead of steaming.
🛒 Get the Blend
📖 More Recipes Using Tandoori Masala
- Loaded Tandoori Chicken Fries
- Tandoori Paneer Flatbreads
- Tandoori Salmon Skewers
- Whole Roasted Tandoori Cauliflower
- Classic Oven-Baked Tandoori Chicken
Indian Spice Blends Explained: Which Masala to Use
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