The Prawns Fry, also known as Indian Shrimp Fry, is a simple yet flavor-rich Indian seafood side dish. Made with fresh prawns or shrimp and seasoned with traditional Indian masala, spices, and herbs, this dry-roasted delicacy pairs perfectly with rice. It also serves as a delightful starter for many non-vegetarian meals.
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.
Notes
Here are my top tips to help you perfect your Prawn Fry in your own kitchen:
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.