Spicy Prawns Recipe – Tamarind Jaggery & South Indian Spices

Last Updated on 2 months by Neha Deshmukh

Spicy Prawns Recipe – Tamarind Jaggery & South Indian Spices

Introduction

Oh, prawns! There’s just something about these little jewels of the sea that makes any meal feel a little more special, don’t you think? I remember the first time I made this spicy prawn recipe – it was for a small gathering with friends, and it disappeared in minutes! The beautiful balance of fiery spices, tangy tamarind, and sweet jaggery is what makes this dish truly unforgettable. It’s a South Indian flavour bomb that’s surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another prawn curry. It’s a flavour adventure! You’ll love how the vibrant spices coat the succulent prawns, and the tamarind-jaggery gravy adds a unique sweet and sour depth. It’s ready in under 30 minutes, making it perfect for a weeknight dinner or a weekend feast. Plus, it’s a fantastic way to impress your family and friends with authentic South Indian flavours.

Ingredients

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

• 500 grams medium prawns
• 4 medium onions
• 9 cloves
• 4 dried red chilies
• 1.5 tsp turmeric powder
• 0.75 tsp coriander seeds
• 0.75 tsp cumin seeds
• 0.25 cup tamarind pulp
• 1 tbsp grated jaggery
• 1 cup fresh coriander leaves
• 2 tbsp oil
• Salt to taste
• 2 tablespoons water (for grinding spice paste)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your dish.

Cloves & Their Significance in South Indian Cuisine
Cloves aren’t just about fragrance; they add a warm, almost medicinal note that’s so characteristic of South Indian cooking. They’re often used in fish and prawn dishes to cut through any ‘fishiness’ and add depth.

The Role of Dried Red Chilies – Varieties & Heat Levels
I usually use Byadagi chilies for colour and a mild heat, but you can adjust based on your preference. Kashmiri chilies are another good option for vibrant colour with less spice.

Turmeric Powder: Beyond Color & Flavor
Turmeric isn’t just for that beautiful golden hue! It has amazing anti-inflammatory properties and adds a subtle earthy flavour. Always use good quality turmeric for the best results.

Coriander & Cumin Seeds: A Classic Spice Pairing
These two are a match made in heaven! Roasting them lightly before grinding enhances their aroma and flavour. I often do this in a dry pan for a couple of minutes.

Prawn Selection: Fresh vs. Frozen & Size Considerations
Fresh is always best if you can get it, but good quality frozen prawns work perfectly well too. Just make sure they’re fully thawed before you start cooking. Medium-sized prawns (around 20-30 per pound) are ideal for this recipe.

Tamarind Pulp: Sourness & Regional Variations
Tamarind pulp provides that signature tangy flavour. You can find it in most Indian grocery stores. The sourness can vary, so adjust the quantity to your liking.

Jaggery: The Natural Sweetener – Types & Uses
Jaggery is unrefined sugar, and it adds a lovely caramel-like sweetness. I prefer using grated jaggery, but you can also use jaggery blocks – just dissolve them in a little warm water first.

Oil Choice: Traditional Oils for South Indian Cooking
Coconut oil is the traditional choice for South Indian cooking, but you can also use vegetable oil or sunflower oil. Each will impart a slightly different flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that spice paste. Grind the cloves, dried red chilies, turmeric powder, coriander seeds, and cumin seeds with 2 tablespoons of water to form a smooth paste. Set it aside – this is where all the magic begins!
2. Now, clean and devein your prawns, but leave the tails on. It just looks prettier, doesn’t it?
3. Slice one onion thinly and finely chop the remaining three. Don’t worry about being perfect; it all blends together beautifully.
4. Heat the oil in a pan over medium heat. Sauté the sliced onion until it turns a lovely golden brown. This takes patience, but it’s worth it for that deep flavour.
5. Add the spice paste to the pan with a splash of water and sauté for 3-4 minutes, until fragrant. Keep stirring to prevent it from sticking.
6. Add the prawns and cook for 4-5 minutes, coating them evenly with the spice mixture. You’ll see them start to turn pink.
7. Stir in the chopped onions, coriander leaves, salt, and ½ cup water. Bring to a boil, then simmer covered for 5 minutes, until the prawns are cooked through.
8. Finally, mix in the tamarind pulp and grated jaggery. Cook until the gravy thickens and the jaggery dissolves. This usually takes about 2-3 minutes.

Expert Tips

A few little secrets to make this recipe shine:

Achieving the Perfect Spice Paste Consistency
Add a little more water, a teaspoon at a time, if the paste is too thick. You want it to be smooth and easily mixable.

Ensuring Prawns are Cooked Through
Prawns cook quickly! Overcooking them will make them rubbery. They’re done when they turn opaque and pink.

Balancing Sweetness & Sourness with Tamarind & Jaggery
Taste as you go! Adjust the amount of tamarind and jaggery to achieve your perfect balance.

Avoiding Overcooking the Prawns
Keep a close eye on them during the last few minutes of cooking.

Variations

Let’s get creative!

Vegan Prawn Alternative
Use king oyster mushrooms, sliced and scored to resemble prawns. They absorb the flavours beautifully!

Gluten-Free Adaptations
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 to Fiery
Reduce the number of dried red chilies for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a ghost pepper for a real kick!

Festival Adaptations (Onam, Pongal)
This dish is often made during Onam and Pongal festivals in South India. It’s a celebratory dish meant to be shared with loved ones.

Serving Suggestions

Serve this spicy prawn recipe hot with fluffy steamed rice. A side of cooling yogurt raita is also a fantastic addition. It’s also delicious with appam or roti.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What type of prawns work best for this recipe?
Medium-sized prawns are ideal, but you can use large prawns if you prefer. Just adjust the cooking time accordingly.

Can I use pre-made spice paste instead of grinding my own?
While pre-made paste is convenient, grinding your own spices will give you the freshest, most vibrant flavour.

How can I adjust the sourness of the dish?
Add more or less tamarind pulp, tasting as you go. A squeeze of lime juice can also brighten the flavour.

What is jaggery, and can I substitute it with sugar?
Jaggery is unrefined sugar with a unique caramel flavour. You can substitute it with brown sugar, but it won’t have the same depth of flavour.

How long does this dish keep well in the refrigerator?
Up to 2 days, but it’s best enjoyed fresh!

Can this dish be made ahead of time?
You can prepare the spice paste ahead of time and store it in the refrigerator for up to a week.