Chilli Prawn Pepper Fry or Chilli Shrimp Pepper Fry is a very quick and easy Indian recipe that is an aromatic, spicy stir fry that is ready to eat in 15 minutes!
Chilli Prawn Pepper Fry
Chilli Prawn Pepper Fry is an Indian recipe for stir fry prawns.
In this recipe Prawns are marinaded in Ginger, Garlic, Turmeric, Red Chilli Powder, Cumin Powder, Salt and Lemon Juice. This can be done for 30 minutes or they can be used immediately.
Then a curry base is made with Onion, Curry Leaves, Chillies and Peppers before the Prawns are cooked in the base. Then Garam Masala and Black Pepper is added.
It can be served as a starter or main with chapatis or rice.
This recipe is similar to Andhara style Prawn Fry.
ingredients for prawn fry
Prawns– You can use fresh or frozen. I used frozen prawns and cleaned and deveined them. Use Jumbo, King or Tiger Prawns.
Pepper - 1/2 a chopped Yellow or Green Pepper is what is used here.
Chillies: Green chillies are added here. Use as much or as little as you like.
Ground Spices– There are very few spices in this recipe so that the flavour of the Prawns comes through. They are used in both the marinade and curry - Chilli, Black Pepper, Turmeric, Cumin Powder, Garam Masala.
Curry leaves– The most important element. There is no substitute for these so try and get them if possible.
Lemon - Adds balance and 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.
how to make it
Clean Prawns and marinade in Ginger, Garlic, Turmeric, Red Chilli Powder, Cumin Powder, Salt and Lemon Juice.
Heat Ghee and Oil.
Once hot, add Onions and cook till golden.
Add Green Chillies, Curry Leaves and Salt.
Add Green Pepper, Ginger, Garlic.
Add Prawns. Cover and cook for 4 minutes.
Add Garam Masala and Pepper and cook for 1 - 2 minutes.
variations
You can add vegetables or tomatoes before adding the prawns to the recipe. Be sure to cook them for a few minutes to being out their flavour.
You can use vinegar or lemon interchangeably in this recipe.
top tip for making Chilli Prawn Pepper 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, Chapatti or Paratha.
storage
Prawn recipes are usually best eaten fresh but leftovers can be kept in an airtight container in the fridge for up tp 3 days.
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.
They can be frozen in an airtight container for up to 3 months.
Defrost at room temperature or in the fridge overnight before heating.
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:
More Prawn Recipes:
**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
Chilli Prawn Pepper Fry
Chilli Prawn Pepper Fry or Chilli Shrimp Pepper Fry is a very quick and easy Indian recipe that is an aromatic, spicy stir fry that is ready to eat in 15 minutes!
Ingredients
Marinade
- 330 g Raw Jumbo King Prawns
- ½ tsp Ginger Paste or 1 inch Ginger crushed
- ½ tsp Garlic Paste or 4 cloves Garlic crushed
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Salt
- 1 tbsp Lemon Juice
Fry
- 2 tbsp Ghee
- 1 tbsp Oil Veg, Coconut, Sunflower
- 1 Onion diced
- 1 Green Chilli Slit, use less or more if you prefer
- 1 sprig Curry Leaves
- Salt
- ½ Green Pepper cubed
- 1 tsp Ginger Paste
- 1 tsp Garlic paste
- 1 tsp Garam Masala
- 1 tsp Black Pepper ground
- Coriander to garnish
Instructions
-
Clean Prawns and marinade in Ginger, Garlic, Turmeric, Red Chilli Powder, Cumin Powder, Salt and Lemon Juice for 30 minutes or use immediately.
-
Heat Ghee and Oil.
-
Once hot, add Onions and cook till golden. 4 - 5 minutes.
-
Add Green Chillies, Curry Leaves and Salt and cook for 1 minute.
-
Add Green Pepper, Ginger and Garlic. Cook for 2 minutes.
-
Add Prawns. Cover and cook for 4 minutes.
-
Add Garam Masala and Black Pepper. Cook for 1 - 2 minutes. Garnish with Coriander.
Recipe Notes
variations
You can add vegetables or tomatoes before adding the prawns to the recipe. Be sure to cook them for a few minutes to being out their flavour.
You can use vinegar or lemon interchangeably in this recipe.
top tip for making Chilli Prawn Pepper 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, Chapatti or Paratha.
storage
Prawn recipes are usually best eaten fresh but leftovers can be kept in an airtight container in the fridge for up tp 3 days.
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.
They can be frozen in an airtight container for up to 3 months.
Defrost at room temperature or in the fridge overnight before heating.
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.
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