Prawns Recipe- Spicy Indian Prawn Fry with Coconut & Cardamom

Last Updated on 2 months by Neha Deshmukh

Prawns Recipe: Spicy Indian Prawn Fry with Coconut & Cardamom

Introduction

Oh, prawns! Is there anything more satisfying than a quick, flavorful prawn dish? This spicy Indian prawn fry is a family favorite, and honestly, it’s one of the first things I learned to make when I moved out on my own. It’s quick enough for a weeknight, but tastes special enough for a little celebration. The aroma of cardamom and curry leaves frying… seriously, it’s heaven! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any prawn fry. It’s a beautiful blend of spices – warm garam masala, a touch of heat from chili powder, and the lovely fragrance of cardamom. Plus, the optional addition of grated coconut takes it to another level. It’s ready in under 20 minutes, super easy to make, and incredibly versatile. You can enjoy it with rice, roti, or even tucked into a wrap with a cooling chutney.

Ingredients

Here’s what you’ll need to whip up this delicious prawn fry:

• 200 grams prawns, cleaned and deveined
• 2 teaspoons lemon juice
• 0.5 tablespoon oil (vegetable, canola, or coconut oil work well)
• 1.5 teaspoon ginger-garlic paste
• 0.25 teaspoon sea salt (or to taste)
• 0.125 teaspoon turmeric powder (about ¼ teaspoon)
• 0.5-0.75 teaspoon red chili powder (adjust to your spice preference)
• 0.5-0.75 teaspoon garam masala
• 0.5 teaspoon coriander powder
• 1 tablespoon oil/ghee (for frying)
• 0.5 teaspoon cumin seeds
• 1 green cardamom
• 1 medium onion, sliced
• 1 green chili, slit (optional, for extra heat)
• 1-2 sprigs curry leaves
• 2 tablespoons grated coconut (optional)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Garam Masala: This is a cornerstone of Indian cooking. It’s a blend of warming spices like cinnamon, cloves, and cardamom. You can find it pre-made in most supermarkets or Indian grocery stores. Every brand has a slightly different flavor profile, so feel free to experiment!
• Curry Leaves: These little leaves pack a huge punch of flavor. They’re a bit hard to find outside of India or South Asian grocery stores, but they’re worth the effort. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is best.
• Prawn Fry Variations: Prawn fry recipes vary hugely across India! Goan prawn fry often includes vinegar and a brighter, tangier flavor. Kerala prawn fry is known for its generous use of black pepper and sometimes includes mustard seeds. This recipe is a lovely all-rounder, but don’t be afraid to explore regional variations.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get those prawns ready. Clean and devein them (we’ll talk more about that in the FAQs!). In a bowl, marinate the prawns with lemon juice, 0.5 tablespoon oil, ginger-garlic paste, salt, turmeric, red chili powder, garam masala, and coriander powder. Give it a good mix and let it sit for about 10 minutes. This helps the flavors really penetrate the prawns.
2. Now, heat 1 tablespoon of oil or ghee in a pan over medium heat. Once hot, add the cumin seeds and green cardamom. Let them sizzle for a few seconds until they become fragrant – this is key to building flavor.
3. Add the sliced onions and slit green chili (if using) to the pan. Sauté until the onions turn golden brown and softened.
4. Add the marinated prawns and curry leaves to the pan. Stir-fry on medium heat, stirring frequently, until the prawns turn pink and curl into a ‘C’ shape. This usually takes about 5-7 minutes. Don’t overcook them, or they’ll become rubbery!
5. Give it a taste! Adjust the salt, chili powder, or lemon juice if needed. If you’re feeling fancy, add the grated coconut and toast briefly for a minute or two.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the prawns in batches to ensure they cook evenly.
• Keep stirring! This prevents the prawns from sticking to the pan and ensures they cook through.
• A little ghee adds a lovely richness to the dish, but oil works just fine too.

Variations

• Vegan: Use plant-based prawns or oyster mushrooms as a substitute. Marinate them in the same spices and follow the recipe as written.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to your liking. For a milder fry, use ½ teaspoon. For a fiery kick, go up to ¾ teaspoon or even a full teaspoon.
• Festival Adaptations: This prawn fry is fantastic for Onam Sadhya (Kerala’s harvest festival) or as part of a Diwali spread.

Serving Suggestions

This prawn fry is incredibly versatile! Here are a few ideas:

• Serve it hot with steamed rice and a side of dal.
• Enjoy it with roti or naan bread.
• Stuff it into a wrap with some chutney and sliced onions.
• It’s also a great appetizer or snack!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

1. What is the best way to devein prawns? Use a small, sharp knife to make a shallow cut along the back of the prawn. You’ll see a dark vein – gently remove it with the tip of the knife or a toothpick.
2. Can I use frozen prawns for this recipe? Absolutely! Just make sure to thaw them completely and pat them dry before marinating.
3. What is garam masala and where can I find it? Garam masala is a blend of ground spices common in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.
4. How do I adjust the spice level of this prawn fry? Start with ½ teaspoon of red chili powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!
5. Can I make this prawn fry ahead of time? It’s best enjoyed fresh, but you can marinate the prawns up to 24 hours in advance.
6. What is the best accompaniment to serve with this prawn fry? A cooling raita (yogurt dip) or a tangy mango chutney are perfect!