Prawns Fry Recipe – Fennel & Cardamom Indian Prawn Recipe

Last Updated on 2 months by Neha Deshmukh

Prawns Fry Recipe – Fennel & Cardamom Indian Prawn Recipe

Introduction

Oh, prawns! Is there anything more satisfying than a quick, flavourful prawn fry? This recipe is a real favourite in my family – it’s the one I always turn to when I want something delicious and ready in under 20 minutes. The aromatic blend of fennel, cardamom, and curry leaves takes this simple prawn fry to a whole new level. It’s a taste of South India right in your kitchen!

Why You’ll Love This Recipe

This Prawns Fry isn’t just quick; it’s packed with flavour. The spices create a beautiful aroma, and the prawns cook up beautifully tender. It’s perfect as a starter, a side dish, or even a main course with rice. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tablespoons sesame oil
• 1 teaspoon fennel seeds (sombu)
• 2 whole cardamoms
• 3 sprigs curry leaves
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 teaspoons ginger garlic paste
• 1 teaspoon salt
• 250 grams prawns, cleaned and de-veined
• 2 sprigs coriander leaves, finely chopped
• 1 teaspoon pepper powder
• 1 teaspoon chilli powder
• 0.5 teaspoon turmeric
• 1 teaspoon coriander powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits

I prefer using Indian sesame oil (til ka tel) for that authentic flavour, but any good quality sesame oil will work. It adds a lovely nutty aroma. Did you know sesame oil is also really good for you? It’s packed with antioxidants!

Fennel Seeds (Sombu): A South Indian Flavour Profile

Fennel seeds, or sombu as we call them in South India, are key to this recipe. They have a slightly sweet, anise-like flavour that complements the prawns beautifully. Lightly toasting them before adding them to the oil really brings out their aroma.

Cardamom: Types & Aromatic Impact

I use green cardamom for this recipe. Black cardamom has a smokier flavour that isn’t quite right here. Just a couple of pods are enough to add a lovely fragrant note.

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best! They have a much more vibrant flavour than dried. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are a staple in South Indian cooking – my grandmother always said they aid digestion!

Prawns: Choosing Freshness & Sustainability

Fresh prawns are ideal, of course. Look for prawns that are firm, translucent, and don’t have a strong fishy smell. If using frozen, make sure they are fully thawed before cooking. I try to buy sustainably sourced prawns whenever possible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. Once hot, add the fennel seeds, cardamom, and curry leaves. Let them sizzle for a few seconds until they become fragrant – this is where the magic starts!
2. Add the chopped onions and fry for 5-6 minutes, stirring occasionally, until they turn a lovely golden brown. Patience is key here; nicely browned onions are the foundation of flavour.
3. Now, add the chopped tomatoes, ginger garlic paste, salt, pepper powder, chilli powder, turmeric, and coriander powder. Stir well to combine.
4. Cook on medium heat for another 5-6 minutes, until the tomatoes soften and the oil starts to separate from the masala. This means the spices are nicely cooked and ready for the prawns.
5. Add the cleaned prawns and sauté for 4-5 minutes, stirring frequently, until they turn pink and are fully cooked through. Don’t overcook them, or they’ll become rubbery!
6. Finally, garnish with the finely chopped coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the prawns in batches to ensure they cook evenly.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.
• For extra flavour, marinate the prawns in a little turmeric and chilli powder for 15-20 minutes before cooking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Prawns Fry (Using Plant-Based Alternatives)

My friend, Priya, is vegan and loves this recipe with king oyster mushrooms sliced to resemble prawns! It’s a fantastic substitute.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check your spice blends to ensure they don’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of chilli powder to your liking. For a milder flavour, use ½ teaspoon. For a fiery kick, add up to 1.5 teaspoons!

Festival Adaptations (Onam, Diwali)

This Prawns Fry is a wonderful addition to a festive spread, especially during Onam or Diwali. It’s a crowd-pleaser!

Serving Suggestions

This Prawns Fry is delicious with:

• Steaming hot rice
• Fluffy biryani
• Warm rotis or parathas
• A side of raita (yogurt dip)

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

What type of prawns are best for this fry?

Medium to large-sized prawns work best. They hold their shape well during cooking.

Can I use prawn paste instead of fresh prawns?

While you can use prawn paste, the flavour won’t be the same. Fresh prawns are definitely recommended for the best results.

How can I adjust the spice level of this recipe?

Simply adjust the amount of chilli powder! Start with less and add more to taste.

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. Rinse thoroughly under cold water.

Can this dish be made ahead of time?

You can prepare the masala (onions, tomatoes, spices) ahead of time and store it in the refrigerator. Add the prawns just before cooking.

What side dishes complement this Prawns Fry?

Raita, a simple salad, or a side of dal (lentils) are all great choices.