Prawn Rasam

Prawn Rasam is a flavorful and aromatic South Indian soup that combines the delicate taste of prawns with tangy tamarind and a blend of spices. This unique vegetarian rendition offers the essence of seafood while remaining plant-based, making it a delightful dish for seafood lovers and vegetarians alike.

Ingredients

• Prawns - 200 grams, cleaned and deveined
• Tamarind paste - 2 tablespoons
• Tomato - 1 medium, chopped
• Onion - 1 small, finely chopped
• Green chili - 1, slit
• Curry leaves - 8-10 leaves
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Coriander leaves - for garnish
• Water - 500 ml
• Oil - 1 tablespoon

Steps

1. Heat the oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add cumin seeds and curry leaves, sautéing for about 30 seconds until fragrant.
3. Stir in the chopped onion and green chili, cooking until the onion is translucent.
4. Add the chopped tomato and cook until it softens, about 3-4 minutes.
5. Mix in the turmeric powder, black pepper, and salt. Cook for another minute.
6. Add the tamarind paste and water, stirring well to combine. Bring to a boil.
7. Once boiling, reduce the heat and let it simmer for 10 minutes to develop flavors.
8. Add the cleaned prawns to the rasam and cook for an additional 5 minutes or until the prawns turn pink and are cooked through.
9. Remove from heat, garnish with fresh coriander leaves, and serve hot.

Nutrition

• Calories: 180
• Protein: 20 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in protein which is essential for muscle repair and growth.
• Contains antioxidants from tomatoes and spices that may help reduce inflammation.

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