Prawn Fry or Shrimp Fry is a very quick and easy Indian recipe that is aromatic, lightly spiced and absolutely delicious!
Prawn Fry
In this recipe Prawns are marinaded in Ginger, Garlic, Turmeric, Red Chilli Powder, Coriander Powder, Salt and Lemon Juice for 30 minutes. After this the prawns are fried with Curry Leaves, Mustard Seeds and Green Chillies.
Ingredients for Prawn Fry
- Prawns– You can use fresh or frozen. I used frozen prawns and cleaned and deveined them.
- Dry Spices– There are very few spices in this recipe so that the flavour of the Prawns comes through.
- Ginger and Garlic– Use pastes or fresh.
- Curry leaves– The most important element. There is no substitute for them. Nothing compares to the aroma of fresh curry leaves.
- Mustard Seeds – This gives a delicious earthy flavour.
- Lemon – Lifts the dish.
- Ghee and Oil – Any oil with a high smoke point is great here. Veg Oil/Sunflower Oil or Coconut Oil are good options.
- Chillies– These are added at the end and don’t make the prawns spicy.
How to make it
Clean Prawns and marinade in Ginger, Garlic, Turmeric, Red Chilli Powder, Coriander Powder, Salt and Lemon Juice for 30 minutes.
Heat Ghee and Oil.
Once hot, add Mustard Seeds and Curry Leaves.
When you hear the crackling, add Prawns and cook for 3 – 4 minutes until cooked.
Add Green Chillies and saute for 30 seconds.
Variations
- You can make an onion base after adding the Curry Leaves, by frying them till golden brown. You can then add vegetables or tomatoes and then the Prawns. If adding tomatoes, reduce them down before adding the Prawns.
- You can use vinegar or lemon interchangeably in this recipe.
Top Tip for making Prawn Fry
-
- Do not be tempted to over cook the prawns or they will become tough and rubbery. 5 minutes max is all you need.
how to serve
This make a really good starter but is also lovely served as a main or side with Masoor Dal Tadka, Biryani, Rice, Roti or Paratha.
For sides:
storage
Prawn recipes are usually best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two.
As Prawns require very little cooking, reheating them usually makes them a little tougher. You can add a splash of water to a pan and reheat them slowly until warmed through. I would not recommend freezing cooked prawns.
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Prawn Fry
Prawn Fry is a very quick and easy recipe that is aromatic, lightly spiced and absolutely delicious!
Ingredients
Marinade
- 330 g Raw Jumbo King Prawns
- 1 heaped tbsp Ginger Paste or 1 inch Ginger crushed
- 1 heaped tbsp Garlic Paste or 4 cloves Garlic crushed
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 tsp Salt
- 1 tbsp Lemon Juice
Fry
- 2 tbsp Ghee
- 1 tbsp Oil Veg, Coconut, Sunflower
- 1 ¼ tsp Mustard Seeds
- 2 sprigs Curry Leaves
- 3 Green Chillies Slit
Instructions
-
Clean Prawns and marinade in Ginger, Garlic, Turmeric, Red Chilli Powder, Coriander Powder, Salt and Lemon Juice for 30 minutes.
-
Heat Ghee and Oil.
-
Once hot, add Mustard Seeds and Curry Leaves.
-
When you hear the crackling, add Prawns and cook for 4 minutes until cooked.
-
Add Green Chillies and saute for 30 seconds. Remoce from heat and serve!
Recipe Notes
Variations
- You can make an onion base after adding the Curry Leaves, by frying them till golden brown. You can then add vegetables or tomatoes and then the Prawns. If adding tomatoes, reduce them down before adding the Prawns.
- You can use vinegar or lemon interchangeably in this recipe.
Top Tip for making Prawn Fry
-
- Do not be tempted to over cook the prawns or they will become tough and rubbery. 5 minutes max is all you need.
how to serve
This make a really good starter but is also lovely served as a main or side with Masoor Dal Tadka, Biryani, Rice, Roti or Paratha.
For sides:
storage
Prawn recipes are usually best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two.
As Prawns require very little cooking, reheating them usually makes them a little tougher. You can add a splash of water to a pan and reheat them slowly until warmed through. I would not recommend freezing cooked prawns.
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