Spicy Prawn Fry Recipe – Kerala Style with Fennel & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spicy Prawn Fry Recipe – Kerala Style with Fennel & Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good prawn fry. There’s just something so satisfying about perfectly cooked, crispy prawns bursting with flavour. Today, I’m sharing my go-to Kerala-style spicy prawn fry recipe – it’s a family favourite and always a hit whenever I make it. I first made this when I was trying to recreate a dish I had at a small restaurant in Kochi, and honestly, I think I’ve come pretty close!

Why You’ll Love This Recipe

This isn’t just any prawn fry. It’s a flavour explosion! The combination of fennel, Kashmiri chilli powder, and fragrant curry leaves gives it a distinctly Kerala touch. It’s quick to make, perfect as an appetizer, or a delicious side dish with rice. Plus, it’s surprisingly easy – even if you’re new to Indian cooking.

Ingredients

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

• 300-350 gms Prawns, cleaned and deveined
• 1 tsp Ginger garlic paste
• ½ tsp Turmeric powder
• 2 tsp Kashmiri chilli powder
• ½ tsp Pepper powder
• ¼ – ½ tsp Fennel powder
• ⅛ tsp Fennel seeds
• 1 tbsp Cornflour
• ½ tbsp Vinegar
• Salt to taste
• 1.5 – 2 tbsp Finely chopped garlic
• 2 Green chillies, slit
• A handful of Curry leaves
• 1.5 – 2 tbsp Coconut oil

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe special:

• Fennel Powder & Seeds: Fennel (saunf) adds a lovely anise-like flavour that’s common in Kerala cuisine. Using both the powder and seeds gives you a more complex aroma. Don’t skip this – it’s a game changer!
• Kashmiri Chilli Powder: This is where the beautiful colour comes from! Kashmiri chilli powder isn’t super spicy, it’s more about adding a vibrant red hue and a mild, fruity flavour. You can find it at most Indian grocery stores.
• Coconut Oil: Oh, coconut oil! It’s the heart and soul of Kerala cooking. It imparts a unique aroma and flavour that you just can’t replicate with other oils. If you’re not a fan, you can use another oil (see FAQs!), but coconut oil is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with ginger garlic paste, turmeric powder, Kashmiri chilli powder, pepper powder, fennel powder, fennel seeds, cornflour, vinegar, and salt. Give it a good mix, ensuring all the prawns are coated. Let this sit for at least 30-60 minutes. This allows the flavours to really penetrate the prawns.
2. Now, heat the coconut oil in a pan over medium heat. Add the finely chopped garlic and sauté until it turns golden brown and fragrant – be careful not to burn it!
3. Add the slit green chillies and curry leaves to the pan. Fry them until the curry leaves become nice and crispy. This step is crucial for that authentic Kerala flavour. Remove the fried garlic, chillies, and curry leaves from the pan and set them aside. We’ll toss them with the prawns later.
4. In the same pan (with the infused oil), add the marinated prawns. Cook them on medium heat, stirring occasionally, until they turn golden on both sides. Don’t overcook them, or they’ll become rubbery! We want them tender and juicy.
5. Finally, toss the cooked prawns with the fried garlic, chillies, and curry leaves. Give it a good mix to coat everything evenly. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when cooking the prawns. Cook them in batches if necessary to ensure they cook evenly.
• Marinating time is your friend! The longer the prawns marinate, the more flavourful they’ll be.
• Keep a close eye on the garlic – it burns easily!

Variations

• Spice Level: Want it milder? Reduce the amount of pepper powder. For a real kick, add a pinch of cayenne pepper or use more green chillies. My friend, Priya, loves to add a tiny bit of ghost pepper powder for an extra fiery bite!
• Festival Adaptations: During Onam or Vishnu-related festivals in Kerala, seafood is often a highlight. This prawn fry would be a fantastic addition to a festive sadhya (feast).
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your cornflour is certified gluten-free if you have a severe allergy.

Serving Suggestions

This spicy prawn fry is incredibly versatile. You can enjoy it:

• As an appetizer with a squeeze of lemon juice.
• As a side dish with steamed rice and a Kerala-style fish curry.
• Wrapped in a roti or paratha for a quick and flavourful meal.

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be aware that they might lose some of their crispiness.

FAQs

1. What type of prawns are best for this fry?

Medium to large-sized prawns work best. They hold their shape well during cooking and have a nice, meaty texture.

2. Can I use a different oil instead of coconut oil? How will it affect the flavour?

You can use vegetable oil or sunflower oil, but it won’t have the same authentic Kerala flavour. Coconut oil really makes a difference!

3. How do I prevent the prawns from becoming rubbery during cooking?

Don’t overcook them! Cook them just until they turn pink and opaque. Overcooking is the biggest culprit for rubbery prawns.

4. What is Kashmiri chilli powder and why is it used in this recipe?

Kashmiri chilli powder is a type of chilli powder known for its vibrant red colour and mild heat. It adds colour and flavour without making the dish overly spicy.

5. Can this recipe be adapted for shrimp? What adjustments should I make?

Absolutely! You can use shrimp instead of prawns. The cooking time might be slightly shorter, so keep a close eye on them.