• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Lunch

    16th January 2023 Dinner

    Home » Lunch

    Dry Masala Prawns Fry (Indian)

    Sharing is caring!

    9 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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!

    Masala Prawns in bowl

    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.

    Prawns in marinade in bowl

    Heat Oil or Ghee in a pan.

    Add Onions and cook on medium high till golden brown all over.

    Onions in oil in wok
    Browned onions in wok

    Add Curry Leaves and Green Chillies and sauce for a minute.

    Green Chillies added to onions in wok
    Curry leaves added to wok

    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.

    Prawns added to onions in wok
    Spices added to prawns in wok

    Cook for 3 - 4 minutes tossing the prawns occasionally so they colour all over.

    Squeeze over some Lemon before serving.

    Cooked Prawns in wok
    Masala Prawns fry in bowl

    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:

    Kachumber Salad

    Onion Raita

    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:

    Prawn Ghee Roast

    Prawn Puri

    Goan Prawn Curry

    Prawn Biryani

    Indian Salmon Fish

    Prawn Masala

    Masala Fish

    Prawn and Spinach Curry

    Fenugreek Fish Masala – Methi Fish

    **if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. thankyou!

    Masala Prawns in bowl
    5 from 1 vote
    Print

    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.

    Course Dinner, Lunch
    Cuisine Indian
    Keyword Dry Masala Prawn Curry, Dry Masala Prawn Fry, Masala Prawns Curry, Prawn fry
    Servings 4
    Calories 110 kcal
    Author Safira

    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

    1. Marinade the Prawns in ginger, garlic, chilli powder, cumin, and turmeric powder.

    2. Heat Oil or Ghee in a pan. Add Onions and cook on medium high till golden brown all over.

    3. Add Curry Leaves and Green Chillies and sauce for a minute.

    4. Add a squeeze of Lemon Juice.

    5. Add Prawns and cook for 3 minutes before adding Coriander Powder, Cumin Powder, Black Pepper Powder, Fennel and Garam Masala.

    6. Cook for 3 - 4 minutes tossing the prawns occasionally so they colour all over.

    7. 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:

    Kachumber Salad

    Onion Raita

    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.

    Nutrition Facts
    Dry Masala Prawns Fry (Indian
    Amount Per Serving
    Calories 110 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 416mg18%
    Potassium 138mg4%
    Carbohydrates 11g4%
    Fiber 3g13%
    Sugar 4g4%
    Protein 1g2%
    Vitamin A 349IU7%
    Vitamin C 116mg141%
    Calcium 53mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Lunch

    • Easy Rotisserie Chicken Salad Recipe
    • Easy Freezer Friendly Mini Pizzas
    • Panda Express Copycat - Honey Sesame Chicken Strips
    • The ultimate 5 cheese Mac and Cheese

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    9 shares