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Indian Prawn Fry Recipe, How to make Prawns Fry
Having been born and brought in the coastal city of Chennai in Tamil Nadu, a South India state of India, it is but natural that the seafood was pretty much made commonly in my home.
Eating prawns is not that popular in India. But those who do, totally love it. People who eat the seafood in Tamil Nadu definitely eat the prawns out there.
I was definitely not so big a fan of it though, I would much rather prefer the King Fish or the vanjaram as it is known in Tamil, or the boneless chicken recipes.
We, pretty much get fresh out of the sea prawns in Chennai. If you go to the Marina Beach in the morning, you will find the fishermen coming back from after their catch and sometimes you can even get them to buy directly from them in Chennai, Tamil Nadu.
At least that is how it was when I was there, I am not sure if it is still allowed to buy the seafood directly from the fishermen in Chennai beaches still.
I was never so much a big fan of the prawns but after marriage, my hubby dearest being a big lover of all this non – veg I soon got accustomed to most of the dishes.
Even today I would much rather prefer the vegetarian dishes over the non – veg. But then I have definitely started eating the non – vegetarian dishes as well. And have new found love for the prawns.
This spicy prawn fry recipe is one the recipes that I invented when I was pretty much new to Dubai and didn’t know how to cook the seafood. Now that my hubby dearest loving the prawn fry recipe and I having no clue how to cook it.
Just like the Shredded Chicken Sandwich, the spicy prawn fry recipe was just a trial in the kitchen. The first time that I made this I was little nervous how the spicy prawn fry recipe would turn out as I had no prior experience in cooking the prawns.
But luckily for me, the cleaning part of the prawns was taken care of, as here in the Deira Fish Market, they clean the prawns thoroughly after buying.
But they didn’t de-vein the prawns properly and I still had to remove it after coming home. And they taste nothing like the Indian Prawns which we get at Chennai and still something was better than nothing. Next time I am going to Chennai I am definitely getting some prawns as writing this post is making me crave for the Tamil Nadu ones.
So next, I added the spices which were available in my kitchen and waited with bated breadth to see how it would turn out. Well, it turned out that the dish was worth the wait.
The spicy prawn fry recipe was a sure hit and I have been making it ever since with fab results. I definitely think that the use of the mustard paste makes a lot of difference in this prawns fry recipe.
It gives out a really unique taste and flavor. And the freshly crushed black pepper or milagu as it is called in Tamil, is just like an icing on the cake.
And the best part is, that it gets so fast like the other sea food recipes, that you won’t even have to wait that long to taste it. Trust me and do try this recipe at least once. You will not regret it and the other prawn fry recipes will take a rest.
You can fry the prawns to your desired crispiness. The texture totally depends on your preference. I however do not like it to be over cooked as I feel it gets too chewy and hard to eat.
Let’s get started with the spicy prawn fry recipe.
Ingredients for spicy prawn fry recipe
- 1/2 kg prawns/shrimps (de-vein and cleaned)
- 2 tbsp ginger garlic paste
- salt to taste
- 1 tsp turmeric powder
- 2 tbsp oil
- 2 tsp coriander powder
- 2 tsp black pepper powder
- 1 tsp red chili powder
- 1 tsp mustard paste
- 1 tsp garam masala powder
Method for making spicy prawn fry recipe
- In a pan add the shrimps/prawns, turmeric powder, ginger garlic paste and salt and cook on medium flame till all the water from the prawns/shrimps dry up.
- Heat oil in a separate pan and add the prawns and fry till it is lightly crisp and brown.
- Add the coriander powder, black pepper, red chili powder, mustard paste and garam masala and stir well till all the masala is coated well with the prawns and cook for further couple of minutes. Serve hot.
Signing off until next time,
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