Crispy Prawn Fry Recipe – Authentic Indian Shrimp with Curry Leaves

Last Updated on 1 month by Neha Deshmukh

Crispy Prawn Fry Recipe – Authentic Indian Shrimp with Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good prawn (or shrimp!) fry. There’s just something so satisfying about that crispy, golden exterior giving way to juicy, flavorful prawns. This recipe is a family favourite – I first made it when I was trying to impress my in-laws, and it’s been a hit ever since! It’s quick, easy, and packed with that authentic Indian flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Crispy Prawn Fry isn’t just delicious; it’s a winner for so many reasons. It comes together in under 30 minutes, making it perfect for a weeknight dinner. The blend of spices is just divine, and the curry leaves add a beautiful aroma and flavour that’s distinctly Indian. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• 500 grams prawns/shrimp
• Salt to taste
• 1 tablespoon red chilli powder
• ?? teaspoon turmeric powder (about ½ tsp)
• 1 tablespoon roasted coriander seeds powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• 7-8 curry leaves
• 1 tablespoon chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Prawns: Fresh is always best! Look for prawns that smell fresh and don’t have any discoloration. If using frozen, make sure they are completely thawed and patted dry before marinating.
• Curry Leaves: These are key to the authentic flavour. If you can find fresh curry leaves, definitely use them! They have a much more vibrant aroma than dried ones. You can usually find them at Indian grocery stores.
• Roasted Coriander Powder: Don’t skip roasting the coriander seeds! It really deepens the flavour. You can buy pre-roasted powder, but trust me, grinding your own is worth the effort. It makes all the difference.
• Spice Level: Feel free to adjust the red chilli powder to your liking. I’ll share more about that in the variations section!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make the perfect Crispy Prawn Fry:

1. First things first, clean and devein your prawns. Rinse them thoroughly under cold water and drain well. Nobody likes gritty prawns!
2. In a mixing bowl, add the prawns, salt, red chilli powder, turmeric powder, coriander powder, and ginger-garlic paste.
3. Give everything a good mix, making sure the prawns are nicely coated in the spice blend.
4. Now, pop the bowl into the refrigerator and let it marinate for 5-10 minutes. This allows the flavours to really penetrate the prawns.
5. Heat the oil in a pan over medium heat. Once hot, add the marinated prawns.
6. Add the fresh curry leaves to the pan. Be careful, they might sizzle! Gently stir everything to avoid breaking the prawns.
7. Cook for 10-15 minutes, stirring occasionally, until the prawns turn a beautiful golden colour and are nice and crispy.
8. Optional: If you like a little zing, squeeze some fresh lemon juice over the cooked prawns.
9. Finally, garnish with chopped coriander leaves and serve immediately!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t overcrowd the pan: Cook the prawns in batches if necessary. Overcrowding will lower the temperature of the oil and result in soggy prawns.
• Pat the prawns dry: Before marinating, make sure the prawns are completely dry. This helps the spices adhere better.
• Medium heat is key: Cooking over high heat will burn the spices before the prawns are cooked through.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the red chilli powder to ½ tablespoon or omit it altogether.
  • Medium: Stick to the 1 tablespoon of red chilli powder.
  • Hot: Add an extra ½ – 1 tablespoon of red chilli powder, or a pinch of cayenne pepper. My friend, Priya, loves it extra spicy!
• Regional Variations:
  • Goan: Add a splash of vinegar during the marination for a tangy twist.
  • Kerala: Include a pinch of black pepper and a few green chillies slit lengthwise.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.

Serving Suggestions

Crispy Prawn Fry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With steamed rice and a side of dal.
• As part of a seafood platter.
• Wrapped in a warm roti or paratha.
• With a refreshing cucumber raita.

Storage Instructions

Leftovers? Sure! Store any leftover prawn fry in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness. (Though, let’s be honest, it’s best enjoyed fresh!)

FAQs

Got questions? I’ve got answers!

• Is it better to use fresh or frozen prawns for this recipe? Fresh is always preferable for the best flavour and texture, but good quality frozen prawns work well too. Just make sure they are fully thawed and patted dry.
• How can I adjust the spice level of the prawn fry? Easily! Simply adjust the amount of red chilli powder to your liking.
• What is the best way to clean and devein prawns? Use a small, sharp knife to make a shallow cut along the back of the prawn and remove the dark vein. Rinse thoroughly under cold water.
• Can I make this recipe ahead of time? You can marinate the prawns ahead of time (up to a few hours) for a more intense flavour. But I recommend cooking them just before serving for the best crispiness.
• What side dishes complement Crispy Prawn Fry? Steamed rice, dal, raita, or a simple salad are all great options!

Enjoy your delicious, homemade Crispy Prawn Fry! Let me know in the comments how it turns out for you. Happy cooking!