Prawns Fry Recipe – Spicy Indian Prawns with Ginger Garlic

Last Updated on 2 months by Neha Deshmukh

Prawns Fry Recipe – Spicy Indian Prawns with Ginger Garlic

Hey everyone! If you’re anything like me, a quick, flavorful, and satisfying seafood dish is always a good idea. And honestly, this Prawns Fry is my go-to when I’m craving something spicy and delicious without spending hours in the kitchen. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Prawns Fry is seriously addictive. It’s a beautiful balance of spicy, tangy, and savory flavors. Plus, it comes together in under 20 minutes – perfect for a weeknight dinner or a weekend treat. It’s also incredibly versatile; you can adjust the spice level to your liking and serve it as a starter, a side dish, or even the main course with some rice and roti.

Ingredients

Here’s what you’ll need to make this amazing Prawns Fry:

• 250 grams prawns, cleaned and deveined
• 2 medium onions, finely chopped
• 1 green chili, slit (adjust to your spice preference!)
• 1 sprig curry leaves
• 0.25 tsp cumin seeds
• Salt to taste
• 0.125 tsp turmeric powder
• 1 tsp ginger garlic paste
• 0.5 tsp red chili powder (plus more to taste)
• 1 tbsp lemon juice
• 1 tsp garam masala powder
• 1 tbsp coriander leaves, chopped
• 1.5 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Prawns: Fresh prawns are always best. Look for firm, bright-colored prawns. If using frozen, make sure they are fully thawed and patted dry.
• Red Chili Powder: The type of chili powder you use will impact the heat. Kashmiri chili powder gives a vibrant color with mild heat, while a spicier variety like Byadagi or Guntur chili powder will kick things up a notch.
• Garam Masala: Don’t skimp on the garam masala! A good quality garam masala is key to that authentic Indian flavor. I prefer to make my own, but a store-bought blend works too.
• Ginger Garlic Paste: Freshly made ginger garlic paste is always best, but store-bought is fine in a pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the cleaned prawns with 1 tsp ginger garlic paste, 0.5 tsp red chili powder, salt to taste, and 1 tbsp lemon juice. Give it a good mix and set aside for at least 15 minutes. This helps the prawns absorb all those lovely flavors.
2. Now, heat 1.5 tbsp oil in a pan over medium heat. Once hot, add 0.25 tsp cumin seeds and a sprig of curry leaves. Let them sizzle and pop – that’s where the magic begins! Sauté until the curry leaves are crisp.
3. Add the 2 chopped onions and a pinch of salt. Fry until the onions turn golden brown, then lower the heat and caramelize them a bit. This takes patience, but it adds so much depth of flavor.
4. Stir in the remaining 1 tsp ginger garlic paste briefly – you don’t want it to burn! Just a quick stir is enough.
5. Add the marinated prawns to the pan. Fry for 2-3 minutes, stirring occasionally, until they start to change color.
6. Sprinkle in 0.125 tsp turmeric powder, the remaining red chili powder (add more if you like it extra spicy!), and 1 tsp garam masala powder. Cook for another minute, stirring to coat the prawns evenly.
7. Pour in approximately 90 ml of water – just enough to create some cooking moisture. Cover the pan and simmer until the prawns curl up and turn pink. This usually takes about 5-7 minutes.
8. Uncover the pan and cook for a minute or two to evaporate any excess liquid. Garnish with 1 tbsp chopped coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the prawns in batches to ensure they fry properly.
• Keep a close eye on the prawns while they’re cooking. They cook quickly, and you don’t want to overcook them.
• A squeeze of lemon juice at the end brightens up the flavors.

Variations

• Vegan Adaptation: Use plant-based prawns! There are some great options available now that mimic the texture and flavor of real prawns.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a hotter kick, add a pinch of cayenne pepper or use a spicier chili powder.
• Regional Variations:
  • Goan Prawns Fry: Add a splash of vinegar and a pinch of sugar for a tangy-sweet flavor.
  • Kerala Prawns Fry: Use mustard seeds and dried red chilies in the tempering for a distinctly Kerala flavor.
  • Mangalorean Prawns Fry: Add a pinch of turmeric and a dash of coconut milk for a creamy, aromatic fry.
• Festival Adaptations: This prawn fry is perfect for serving during special occasions like Diwali or Eid. It’s a crowd-pleaser!

Serving Suggestions

This Prawns Fry is incredibly versatile. Here are a few ideas:

• Serve it as an appetizer with a side of mint chutney.
• Enjoy it as a side dish with rice and dal.
• Make it the star of the show with some roti or naan.
• Add it to a salad for a protein-packed lunch.

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.

FAQs

What size prawns are best for this fry?

Medium to large prawns work best. They’re easier to handle and cook evenly.

How can I adjust the marinade time for optimal flavor?

Marinating for at least 30 minutes is ideal, but you can marinate them for up to 2 hours for a more intense flavor.

Can I use prawn powder instead of fresh prawns?

While prawn powder can add flavor, it won’t give you the same texture as fresh prawns. I recommend sticking with fresh or frozen prawns for the best results.

What is the best way to tell when the prawns are fully cooked?

The prawns are cooked when they turn pink and opaque and curl up into a “C” shape.

How can I prevent the prawns from becoming rubbery?

Don’t overcook them! Overcooking is the main culprit for rubbery prawns.

What side dishes complement this prawn fry perfectly?

Rice, roti, dal, a simple salad, or mint chutney all pair beautifully with this prawn fry.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!