Meal Prep · South Indian
Prawn Fry
A spicy, tangy, and aromatic South Indian delicacy perfect as a starter or side dish.
Ingredients
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Step-by-step- Marinate the cleaned prawns with ginger-garlic paste, turmeric powder, red chilli powder, black pepper powder, garam masala, lemon juice, and salt for at least 15 minutes.
- Heat coconut oil in a large pan or kadai over medium heat.
- Add curry leaves and green chillies, sauté for a few seconds until aromatic.
- Add the finely chopped onion and sauté until it turns translucent and light golden brown.
- Add the marinated prawns to the pan and cook on medium-high heat, stirring occasionally.
- Cook for about 8-10 minutes, or until the prawns are fully cooked through and the masala coats them well, being careful not to overcook.
- Garnish with fresh coriander leaves and serve hot with rice or as a side dish.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Fat | 12 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Prawn Fry in an airtight container in the refrigerator once completely cooled. Ensure it’s not left at room temperature for long periods.
Freezer Up to 1 month
While possible, freezing cooked prawns can slightly alter their texture. Store in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat with a splash of water or in the microwave until just warm, avoiding overcooking to maintain tenderness.
Chef’s Corner
- Do not overcook the prawns; they cook very quickly and become rubbery if left on heat for too long. 8-10 minutes is usually sufficient for medium-sized prawns.
- For an extra layer of flavor, add a pinch of fennel powder or a dash of tamarind pulp along with the marination.
- Adjust the spice level by varying the amount of red chilli powder and green chillies according to your preference.
