Crisp at the edges and tender through the middle, Prawns Fry Recipe is a non-vegetarian Indian side made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side
- Cuisine: Indian
Ingredients
- 200 grams (10 large) prawns ((or use small variety))
- 2 teaspoons lemon juice
- ½ tablespoon oil
- 1½ teaspoon ginger garlic paste ((or 1 tsp each grated))
- ¼ teaspoon sea salt ((more if required))
- ⅛ teaspoon turmeric
- ½ to ¾ teaspoon Indian red chili powder
- ½ to ¾ teaspoon garam masala
- ½ teaspoon coriander powder ((optional))
- 1 tablespoon oil ((or ghee))
- 1 green cardamom ((elaichi, optional))
- ½ teaspoon cumin seeds
- 1 medium (½ cup) onion ((sliced))
- 1 green chili slit
- 1 to 2 sprigs curry leaves
- ½ teaspoon Indian chili powder ((to adjust heat level, optional))
Method
How to make Prawns Fry
- To a mixing bowl, add prawns, garam masala, lemon juice, turmeric, red chili powder, garam masala, salt and coriander powder. Mix well and keep aside until you chop the onion, for 10 mins.
- Heat oil or ghee in a pan and add cumin seeds and cardamom. When the seeds begin to sizzle, add onions and green chili. Saute until transparent to light golden.
- Add marinated prawns and curry leaves. Stir fry on a medium heat until cooked through and they swirl to a C shape. If you overcook, they can turn chewy and rubbery. Your meat thermometer should read 145 F or 63 C. You may taste test and add more salt, lemon or red chili at this stage.
- Serve Prawns Fry with rice or ghee rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
