Dry Masala Prawns Fry (Indian) - This aromatic and delicious recipe for Dry Masala Prawns is made with Onion, Prawns and Spices. It can be served with Rice or Chapattis. It is ready to eat in 20 minutes so is ideal to make on busy days!
Dry Masala Prawns Fry (Indian)
A quick and easy recipe for a dry Masala Prawn curry in which Prawns are marinaded then flat fried with browned Onions and Spices. This is a recipe that is ready to eat in 20 minutes and is so delicious!
How to clean Prawns
The best way that I have found to do this is to run a small knife down the back of the Prawns.
Use your fingers to tease the flesh apart and then pull the vein out using the tip of the knife, or lift with the knife and pull out with your fingers.
Ingredients in Dry Masala Prawns Fry
Here are the main ingredients you'll need for Dry Masala Prawns Fry (Indian):
Prawns - You can use any size prawns in this recipe, but I always tend to go for Jumbo King Prawns or Tiger Prawns. I would suggest medium sized prawns if that's all you have but nothing too small.
Fresh Green Chillies - An optional ingredient that adds heat, colour and flavour.
Spices - cumin, Turmeric, Red Chilli Powder, Coriander Powder, Fennel, Garam Masala, Ginger and Garlic, are the spices you need for delicious flavour.
Coconut Oil - Tastes great with Prawn curries. You can use any Oil you like though - Vegetable, Mustard, Corn oil are great subs as is Ghee.
Curry Leaves - Fresh curry leaves add an incredible flavour. I don’t think dry curry leaves can replicate the flavour so I would not recommend using them.
Lemon Juice - Adds zing and brings the curry to life.
HOW TO MAKE THE BEST Masala Prawns Fry
Marinade the Prawns in ginger, garlic, chilli powder, cumin, and turmeric powder.
Heat Oil or Ghee in a pan.
Add Onions and cook on medium high till golden brown all over.
Add Curry Leaves and Green Chillies and sauce for a minute.
Add a squeeze of Lemon Juice.
Add Prawns and cook for 3 minutes before adding Coriander Powder, Cumin Powder, Black Pepper Powder, Fennel and Garam Masala.
Cook for 3 - 4 minutes tossing the prawns occasionally so they colour all over.
Squeeze over some Lemon before serving.
How to serve Dry Masala Prawns Fry
There are many ways to serve these Prawns because it is a dry curry:
- Serve with Chapatti or Naan.
- Serve with Jeera Rice or Lemon Rice.
- Serve in a wrap.
- Serve in a salad.
- Serve on top of Noodles.
for sides:
FAQs
How long does it take to fry Prawns?
Prawns take very little time to cook. 5 - 8 minutes is ideal. Just make sure you turn them so they are coloured all over. Overcooking makes prawns rubbery.
Is Masala Prawns Spicy?
Yes this recipe is spicy. If you prefer a milder curry, either use less or no green chillies or remove the seeds from them,
Can I cook the spicy, dry prawn masala ahead of time?
Yes, absolutely. You can make it hours or even 1 - 2 days before serving. To make it 1 - 2 days in advance, marinade the prawns and freeze and make the masala and freeze separately. Then make the recipe as below. Just remove everything from the freezer a few hours in advance.
Storage for Dry Masala Prawns Fry (Indian)
Fridge
Prawn curries are best served fresh but if you have leftovers, store them in a container with a lid or in a bowl covered with cling film. Use within 2 days.
Freezer
If freezing, freeze for up to a month in an airtight container.
Serve
Deforst overnight in the fridge.
You can reheat on the stove with a splash of water or in the microwave.
Tips for making Indian Dry Masala Prawns Fry
Raw vs Frozen Prawns
You can use Raw (Grey) or Pre Cooked (Pink) Prawns in this recipe. Both require very little cooking time.
Raw Prawns need to be be cooked for 4 – 8 minutes depending on their size. Just make sure you turn them so they are coloured all over.
Pre Cooked Prawns need only 3 – 4 minutes to cook.
Garam Masala
You can use Madras Curry Powder instead.
Use Fish instead
This recipe is quite similar to the popular Masala Fish recipe. You can use fish in this recipe if you prefer.
Add Coconut Cream
To make a creamier version of this curry, add 2 - 3 tbsp of Coconut Cream and stir in towards the end of cooking.
more seafood recipes you may like:
Fenugreek Fish Masala – Methi Fish
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Dry Masala Prawns Fry (Indian
Dry Masala Prawns Fry (Indian) - This aromatic and delicious recipe for Dry Masala Prawns is made with Onion, Prawns and Spices. It can be served with Rice or Chapattis. It is ready to eat in 20 minutes so is ideal to make on busy days.
Ingredients
Marinade
- 500 g Prawns Jumbo/King, Deveined
- ½ tsp Salt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
Masala
- 2 tbsp Oil Veg, Coconut, Corn
- 2 Onions Sliced finely
- 3 Green Chillies Sliced
- 20 Curry Leaves Fresh
- ½ large Lemon Juice only
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Fennel Powder
- ¼ tsp Black Pepper
- ½ tsp Garam Masala
Instructions
-
Marinade the Prawns in ginger, garlic, chilli powder, cumin, and turmeric powder.
-
Heat Oil or Ghee in a pan. Add Onions and cook on medium high till golden brown all over.
-
Add Curry Leaves and Green Chillies and sauce for a minute.
-
Add a squeeze of Lemon Juice.
-
Add Prawns and cook for 3 minutes before adding Coriander Powder, Cumin Powder, Black Pepper Powder, Fennel and Garam Masala.
-
Cook for 3 - 4 minutes tossing the prawns occasionally so they colour all over.
-
Squeeze over some Lemon before serving.
Recipe Notes
How to serve Dry Masala Prawns Fry
There are many ways to serve these Prawns because it is a dry curry:
- Serve with Chapatti or Naan.
- Serve with Jeera Rice or Lemon Rice.
- Serve in a wrap.
- Serve in a salad.
- Serve on top of Noodles.
for sides:
FAQs
How long does it take to fry Prawns?
Prawns take very little time to cook. 5 - 8 minutes is ideal. Just make sure you turn them so they are coloured all over. Overcooking makes prawns rubbery.
Is Masala Prawns Spicy?
Yes this recipe is spicy. If you prefer a milder curry, either use less or no green chillies or remove the seeds from them,
Can I cook the spicy, dry prawn masala ahead of time?
Yes, absolutely. You can make it hours or even 1 - 2 days before serving. To make it 1 - 2 days in advance, marinade the prawns and freeze and make the masala and freeze separately. Then make the recipe as below. Just remove everything from the freezer a few hours in advance.
Storage for Dry Masala Prawns Fry (Indian)
Fridge
Prawn curries are best served fresh but if you have leftovers, store them in a container with a lid or in a bowl covered with cling film. Use within 2 days.
Freezer
If freezing, freeze for up to a month in an airtight container.
Serve
Deforst overnight in the fridge.
You can reheat on the stove with a splash of water or in the microwave.
Tips for making Indian Dry Masala Prawns Fry
Raw vs Frozen Prawns
You can use Raw (Grey) or Pre Cooked (Pink) Prawns in this recipe. Both require very little cooking time.
Raw Prawns need to be be cooked for 4 – 8 minutes depending on their size. Just make sure you turn them so they are coloured all over.
Pre Cooked Prawns need only 3 – 4 minutes to cook.
Garam Masala
You can use Madras Curry Powder instead.
Use Fish instead
This recipe is quite similar to the popular Masala Fish recipe. You can use fish in this recipe if you prefer.
Add Coconut Cream
To make a creamier version of this curry, add 2 - 3 tbsp of Coconut Cream and stir in towards the end of cooking.
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