Prawns Recipe- Coconut & Curry Leaf Prawn Fry – Indian Style

Last Updated on 2 months by Neha Deshmukh

Prawns Recipe: Coconut & Curry Leaf Prawn Fry – Indian Style

Introduction

Oh, prawns! Is there anything more satisfying than a quick, flavourful prawn dish? This Coconut & Curry Leaf Prawn Fry is a staple in my kitchen – it’s quick enough for a weeknight dinner, but tastes like something special. I first made this when I was craving the flavours of Kerala, and it’s been a family favourite ever since. The aroma of curry leaves and fennel seeds sizzling in oil… honestly, it’s heavenly! You’ll absolutely love how easy it is to whip up this Indian-style prawn fry.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly fast – ready in under 30 minutes. The combination of coconut, curry leaves, and fragrant spices creates a truly unique and delicious flavour profile. Plus, it’s a relatively healthy dish, packed with protein and flavour. It’s perfect served with a simple rice dish or some warm flatbreads.

Ingredients

Here’s what you’ll need to make this amazing prawn fry:

• 20 small prawns
• 1 medium-sized big onion, finely chopped
• 2 tablespoons oil (plus 1 teaspoon)
• 2 heaped teaspoons ginger garlic paste
• 0.5 teaspoon turmeric powder (haldi)
• 1 teaspoon red chilli powder
• 1.5 teaspoons coriander powder (dhania)
• 1 teaspoon garam masala powder
• 1 teaspoon lemon juice
• Salt to taste
• 1 teaspoon fennel seeds (saunf)
• 1 small sprig curry leaves
• 1 tablespoon grated coconut

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing:

• Fresh Curry Leaves: Seriously, don’t skip these! They add such a unique, fragrant flavour. You can find them at most Indian grocery stores. If you absolutely can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same.
• Prawns: I prefer using smaller prawns for this fry, as they cook quickly and absorb the flavours beautifully. Medium-sized prawns work well too. Make sure they’re thoroughly cleaned and deveined.
• Fennel Seeds: These little seeds are a cornerstone of South Indian cooking. They add a lovely anise-like flavour that complements the prawns and spices perfectly. Don’t underestimate their power!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and devein your prawns. Give them a good rinse and transfer them to a mixing bowl.
2. Now, add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, lemon juice, and salt to the prawns. Mix everything well, ensuring the prawns are nicely coated. Marinate for at least 30 minutes – this is where the magic happens!
3. Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated prawns and sauté for about 2 minutes. Add a splash of water, cover the pan, and cook until the prawns are pink and tender. This usually takes another 3-5 minutes. Once cooked, set the prawns aside.
4. In a separate pan, heat the remaining 2 teaspoons of oil. Add the fennel seeds and curry leaves. Let them sizzle for a few seconds until fragrant – this is the best smell!
5. Add the chopped onions to the pan and fry until they turn a beautiful golden brown.
6. Now, add the cooked prawns to the tempering mixture. Sauté for about a minute, then adjust the salt to your liking. Finally, stir in the grated coconut.
7. Remove from heat and serve immediately!

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• Marinating the prawns is key to flavour. Don’t rush this step.
• Keep a close eye on the curry leaves while tempering – they can burn easily.

Variations

• Spice Level: Want it milder? Reduce the red chilli powder. For a fiery kick, add a pinch of cayenne pepper!
• Regional Variations: My friend from Goa adds a splash of vinegar to her prawn fry. In Kerala, they often use mustard seeds along with the fennel seeds.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.

Serving Suggestions

This Coconut & Curry Leaf Prawn Fry is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a complete meal.
• Enjoy with roti or paratha for a satisfying lunch or dinner.
• It’s also fantastic as part of a larger Indian thali (platter).
• A side of cooling raita (yogurt dip) is always a good idea!

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. However, it’s best enjoyed fresh!

FAQs

1. What type of prawns work best for this fry? Smaller prawns are ideal, but medium-sized prawns will also work well.
2. Can I use frozen prawns for this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before marinating.
3. How can I adjust the spice level of this dish? Reduce or increase the amount of red chilli powder to control the heat.
4. What is the best way to clean and devein prawns? Make a shallow cut along the back of the prawn and remove the dark vein with a knife or toothpick.
5. Can I make this dish ahead of time? You can marinate the prawns ahead of time, but it’s best to cook the fry just before serving.
6. What side dishes complement Coconut & Curry Leaf Prawn Fry? Steamed rice, roti, paratha, raita, or a simple vegetable curry all pair beautifully with this dish.