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.