Prawns Fry Recipe

Prawns Fry is a spicy, flavorful side dish that is quick to make and feels satisfying. The prawns stay soft and juicy, soaking up all the spices from the marination. This recipe doesn't need  prep or fancy ingredients - just basic pantry spices and a few minutes in the kitchen. This dish has bold flavors and rich in taste. Learn to make Prawns Fry with step by step pictures and instructions.

You can make prawns fry for a regular meal or as a part of a festive non-veg spread. The dish truly stands out the table. The addition of coconut brings a South Indian touch, making the dish more traditional and homely. You can pair it with rasam rice, sambar rice or curd rice for a comforting combo. I love it with curd rice the best.

Jump to:

• About Prawns Fry
• Prawns Fry Ingredients
• How to make Prawns Fry Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Prawns Fry

Prawns Fry is a dry South Indian seafood dish. This recipe is my mother's special - Prawns are marinated with spice powders and cooked until tender and tempered with fennel seeds, curry leaves, and onions, these adds depth and flavor to the dish. The combination of these ingredients gives a balanced taste with mix of heat, sweetness, and traditional South Indian flavors.

This recipe can be easily customized. You can adjust the spice levels according to your taste preference. It's a easy and quick to make beginner friendly recipe. It requires minimal cooking time since prawns take just a few minutes to cook. 

It's a great recipe if you enjoy seafood in dry form without too much gravy. With good quality prawns and the right marination, this dish tastes truly delicious. It's perfect for lunch boxes, busy weeknights, or even as a part of a festive spread. It is a versatile recipe. You can serve it with almost all rice varieties, chapati, etc. 

I often make this when I want something quick but satisfying on a weekend. The aroma that fills the kitchen while tempering always reminds me of the Sunday lunches at home growing up. I usually make prawn gravy so this prawn fry was a welcoming change. We had it with rice, fish kuzhambu and it was a great combo. Do try this and let me know the feedback, vegetarians you can try this with mushroom, baby corn etc

Prawns Fry Ingredients

• Prawns - Use fresh prawns. Make sure to devein prawns and rinse well before cooking. Do not overcook prawns as it cooks quickly.
• Ginger garlic paste - Adds aroma and flavor. Also helps reducing the raw smell which comes from prawns.
• Spice Powders - These bring color, heat and aroma to the dish. Turmeric adds freshness and balances the seafood, red chili gives the main spice, coriander adds a flavor lift, and garam masala gives a deep, aroma.
• Lemon juice - Adds a balance and helps to soften prawns. Add juice alone, remove the seeds.
• Oil - Used for cooking and tempering. It helps to fry the prawns evenly. Use groundnut oil or regular cooking oil.
• Fennel seeds - Offers a punch to this side dish and adds a mild sweetness.
• Curry leaves - Adds a classic South Indian touch and boosts aroma.
• Onion - Sliced and sautéed until golden for a mildly sweet base.
• Coconut - Adds a gentle, sweet touch and enhances the texture of the fry with a subtle aroma.

Why This Recipe Works

• This recipe is made with basic pantry ingredients.
• It is a quick and easy recipe, since prawns cook quickly.
• The marination enhances flavor and tenderness of the prawn.
• This can be customized easily. You can adjust the spices according to taste preference.
• It's perfect as a side dish for rice varieties or flatbreads

Similar Recipes

• Prawn Curry
• Prawn Kuzhambu
• Prawn Fry
• How to clean prawns
• Prawn recipes

How to make Prawns Fry Step by Step

1.Devein the prawns as mentioned in the link in the ingredients list. Rinse it well and transfer it to a mixing bowl. Add all the ingredients listed under 'to marinade' mix well. Marinade for at least 30 minutes.

2.Heat oil in a pan add the masala coated prawns and sauté for 2 minutes.Then add little water.

3.Cook covered for few mins till prawn gets cooked until soft. Keep aside

4.Heat oil - add the items listed under 'to temper' then add small onion and fry till slightly browned. Then add cooked prawns.

5.Saute for a minute. Check and adjust salt at this stage. Then add coconut and give a quick stir.

Switch off and serve with rice and kuzhambu.

Expert Tips

• Marination Time - Let prawns rest for at least 30 minutes for deeper flavor absorption. The more it marinates, more the flavor and taste.
• No Water for Marinade - Avoid adding water while marinating to retain the spice coating to the prawn.
• Don't Overcook - Prawns turn rubbery if overcooked. Cook only until soft and juicy. This just take just few minutes.
• Sauté Gently - Use low heat while sautéing to prevent burning the masala to the bottom. And mix occasionally.
• Fresh Coconut - Use freshly grated coconut for best taste and aroma.
• Garnish Option - You can add a few coriander leaves for an extra fresh note before serving.

Serving and Storage

Serve Prawns Fry hot as a side with plain rice and curry or as a dry accompaniment with chapati. It also tastes good with lemon rice or curd rice. 

Leftovers can be stored in an airtight container and kept in the fridge for up to a day. Reheat gently before serving - Sprinkle little water if it is too dry while reheating.

FAQS

1.Can I use frozen prawns?

Yes, thaw them fully, rinse well, and use as you would fresh prawns.

2.Can I skip coconut?

Yes, but coconut adds a unique flavor and texture to the dish.

3.Why did my prawns turn rubbery?

They may have been overcooked. Cook just until they turn opaque and soft.

4.Can I use bigger prawns?

Yes, adjust the cooking time slightly based on size to avoid overcooking.

5.Is this recipe spicy?

It is moderately spicy. You can reduce chili powder for a milder version.

If you have any more questions about this Prawns Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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