Chili Garlic Prawns with Turmeric Rice

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent prawns sautéed with garlic and red chili flakes, served on a bed of fragrant turmeric-infused basmati rice. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs large prawns, peeled and deveined, basmati rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 350 cal/serving

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Ingredients

1 lb large prawns, peeled and deveined
1 cup basmati rice
2 cups water
1 tsp turmeric powder
5, thinly sliced garlic cloves
1 tsp red chili flakes
3 tbsp olive oil
1 tsp salt
1 tbsp fresh lemon juice
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Rinse 1 cup basmati rice until water runs clear. In a medium saucepan, combine rice with 2 cups water, 1 tsp turmeric powder, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let sit covered for 5 minutes.
Step 2: While the rice cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes. Sauté for 1-2 minutes until garlic is golden and fragrant.
Step 3: Add 1 lb peeled and deveined prawns along with 1 tsp salt. Cook for 2-3 minutes per side until the prawns turn pink and opaque.
Step 4: Remove skillet from heat and drizzle 1 tbsp fresh lemon juice over the prawns. Toss gently to combine.
Step 5: Fluff the turmeric rice with a fork and serve the prawns on top, garnished with 2 tbsp chopped fresh cilantro.