Indian prawn fry, also known as shrimp fry is a simple yet delicious way to enjoy seafood, seasoned with rich Indian herbs and spices. The prawns are marinated in a fragrant mix, then dry roasted to bring out their flavors. It's a versatile dish that you can serve as a starter or pair with rice for a satisfying meal.
What You’ll Find On This Page
Indian prawn fry celebrates the straightforward yet profound flavors of Indian cooking. With just a handful of essential ingredients like spices and herbs, the prawns are coated in a spice blend and cooked in a good amount of oil. This recipe can be made in under 30 minutes, making it perfect for a quick dinner or a tempting appetizer.
Not only are these prawns delicious, but they're also good for you. Prawns offer plenty of omega-3 fatty acids and are low in calories. In this post, I use 'prawns' and 'shrimp' interchangeably, as both add fantastic flavor and aroma to the meal. Whether you have prawns or shrimp, you'll find that either option makes this dish a crowd-pleaser.
Discover More Classic Shrimp Recipes:
- Fried Shrimp
- Garlic Butter Shrimp Pasta
- Garlic Butter Shrimp
- Szechuan Shrimp
- Garlic Butter Baked Salmon
- Grilled Salmon
Ingredients and Substitution Overview
For this delicious Indian prawn fry, here’s what you’ll need, all of which you can easily pick up at any Indian grocery store:
- Prawns: I like using medium-sized black tiger shrimp, but feel free to choose any type or size that you prefer. Black tiger prawns are a great choice for their rich flavor and firm texture.
- Chili Powder: Choose either regular chili powder or opt for Kashmiri chili powder if you want a lovely, bright red color in your dish. Kashmiri chili is also milder, making it a great option if you prefer less heat.
- Garam Masala: This spice blend adds the essential flavors and aroma that really make this dish stand out.
- Coriander and Turmeric Powder: These spices are perfect for boosting the taste and giving the prawns a beautiful color.
- Ginger-Garlic Paste: It’s key for eliminating any fishy smell and enhancing the flavor profile.
- Curry Leaves: Add in a generous amount of the leaves for that fresh aroma and flavor.
How to Make Prawns Fry at Home?
Ready to make this delicious Prawn Fry? Follow our simple step-by-step guide, complete with images and a helpful video tutorial below, and you'll be enjoying these crispy, golden prawns in no time! Let’s get started!
Explore More Indian Seafood Recipes:
Prawns Fry (Indian Shrimp Fry)
Ingredients
- 2 lb Prawn, or shrimp, cleaned and deveined
- 2 Onions, chopped
- 2 sprig Curry Leaves
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- Salt, to taste
- ¼ cup Oil, or adjust to your preference
Instructions
Preparing Prawns Fry
- In a mixing bowl, combine cleaned prawns or shrimp with salt, ginger-garlic paste, turmeric, chili, coriander, and garam masala powder.
- Thoroughly mix the ingredients, ensuring each prawn is coated with the aromatic spices, and allow them to marinate for at least 15 minutes. This step is crucial as it allows the flavors to meld together and infuse into the prawns.
- Heat a pan over medium heat and add a generous amount of oil. Once the oil is hot, add the finely chopped onions and sauté them until they turn soft and translucent. This forms the flavorful base for the prawns.
- Carefully add the marinated prawns to the pan, ensuring they are in a single layer to ensure even cooking. Stir well to coat the prawns in the onion mixture.
- Allow the prawns to cook until they release their juices and start to curl up. This indicates that they are cooking through.
- Turn up the heat to high to quickly roast the prawns, making sure they're fully coated in the masala mixture. Cook the prawns on high heat to achieve a nice sear without overcooking. Prawns cook rapidly and can become tough if left on the heat for too long.
- Finally, add a handful of fresh curry leaves to the pan and give everything a quick stir. The curry leaves add a burst of aromatic flavor, elevating the dish to the next level. There you have it, a delicious meal ready to be enjoyed!
Serving
- Enjoy the delightful prawn fry either as a flavorful starter or paired with rice as a satisfying side dish.
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Recipe Video
Chef's Notes and Tips
Cleaning Tips:
- Vein Removal: Prawns are tasty, but the vein (often black or green) can give off an unpleasant smell. Make sure to remove it completely.
- Dealing with Shells & Heads: If your prawns or shrimp still have shells and heads, take those off before you clean the vein.
- Opt for Pre-Cleaned: To cut down on prep time, you can use pre-cleaned prawns or shrimp.
- Frozen vs. Fresh: I often use cleaned frozen shrimp, but fresh prawns are fantastic if you can get them. If using frozen, ensure they are fully thawed or brought to room temperature before cooking.
Marinating & Cooking Tips:
- Proper Drying: Before marinating, make sure to pat your prawns dry with paper towels. Removing excess moisture ensures that the marinade sticks well and prevents oil splatters during frying.
- Marination Time: To fully infuse the prawns with flavor, marinate them for at least 15 minutes. For an even deeper taste, consider marinating overnight. This extra time allows the spices to really soak into the prawns, enhancing their flavor beautifully. For the best results, marinate your prawns in the refrigerator rather than at room temperature.
- Ginger-Garlic Paste: Essential for getting rid of any fishy smell, ginger-garlic paste is a must. Not only does it clear away unwanted aromas, but it also adds a hearty flavor that perfectly complements the spices used in the dish.
- Avoid Overcrowding: When frying or roasting the prawns, ensure they have enough space in the pan. Overcrowding can lower the cooking temperature and lead to uneven cooking.
- Roasting Duration: Longer roasting times lead to a better spice adherence and a more flavorful crust on the prawns. Aim for a golden-brown finish to maximize taste.
- Oil Choice: While I typically use canola oil due to its neutral flavor and high smoke point, switching to coconut oil can add a subtle tropical hint that pairs wonderfully with the spices.
- Use a Thermometer: To ensure perfectly cooked prawns, aim for an internal temperature of 145°F (63°C). This ensures they are cooked through while remaining juicy.
Additional Tips:
- Acidic Finish: Just before serving, squeeze a bit of lemon or lime juice over the prawns for a fresh burst of flavor.
- Deep Frying: Although this recipe doesn't call for flour, if you prefer your prawns with a crispy outer layer, you can mix in 2 teaspoons of corn flour and 1 teaspoon of rice flour during the marination process. This combination will give the prawns a delightful crunch when deep-fried.
- Curry Leaves: Curry leaves are a must for adding an unmistakable aroma and flavor to your prawn fry. Make sure to use them generously; they elevate the dish with a fragrant, herbal touch that’s hard to replicate with any other ingredient.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Enjoy this flavorful prawn fry alongside your favorite rice dishes like white rice, basmati, or jasmine rice, complemented by rasam to round out the meal. Alternatively, it makes a fantastic starter or appetizer for lunch and dinner gatherings, especially at non-vegetarian feasts.
Storage Suggestions
This prawn fry tastes best when enjoyed fresh and warm. However, if you have leftovers, store them in an airtight container in the refrigerator. They'll keep well for up to a day. When you're ready to enjoy them again, make sure to reheat the prawns thoroughly to ensure they are both safe to eat and delicious.
Sindhuja says
I tried at home. Everyone liked it. And really got vanished as soon as I kept on the table.
Sangeetha Vel says
That's great to hear Sindhuja. Thank you for sharing your feedback 🙂
Suji says
Hi! Tried your prawn recipe and it was a hit!! Thank you.
Sangeetha Vel says
Hi Suji,
I am happy to hear that it turned out great for you 🙂 . Thank you for your feedback!