Coastal Prawn Fry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather and Prep

   First, gather all your ingredients and tools: the mixing bowl, chopping board, knife, measuring spoons, and kadhai/wok. Peel the 1-inch piece of ginger and 3 garlic cloves, then grate them finely using a grater or crush them into a paste. Ensure your 250g prawns are shelled and deveined. Pluck the leaves from the sprig of curry leaves.

2. 02

   Marinate the Prawns

   In the mixing bowl, add the cleaned prawns. To this, add the grated ginger, grated garlic, 1.5 tsp Kashmiri chilli powder, 0.25 tsp turmeric powder, and 0.75 tsp salt. Mix everything together very gently with your hands or a spoon, making sure each prawn is coated evenly with the spices. The prawns should look bright orange-red from the chilli powder.

3. 03

   Rest the Prawns

   Once the prawns are well coated, let them rest in the mixing bowl for 15 minutes. This resting time allows the prawns to absorb the flavors of the marinade. You can cover the bowl with a plate if you like, but it's not strictly necessary for this short duration.

4. 04

   Heat the Oil

   Place your kadhai/wok on the stove and turn the flame to medium. Add 4 tbsp of cooking oil to the kadhai. Let the oil heat up for about 2-3 minutes. You'll know it's hot enough when you see a slight shimmer on the surface of the oil or if a tiny drop of water flicked into it sizzles immediately.

5. 05

   Add Curry Leaves

   Once the oil is hot, carefully add the curry leaves to the kadhai. Be cautious as they might splutter a little. Fry the curry leaves for about 30 seconds to 1 minute, stirring gently with a slotted spoon, until they become fragrant and slightly crisp. They should turn a darker green and release a distinct aroma.

6. 06

   Shallow Fry the Prawns (Batch 1)

   Gently place half of the marinated prawns into the hot oil in a single layer, making sure not to overcrowd the kadhai. Maintain a medium flame. Fry these prawns for 1.5 to 2 minutes on one side until they turn pink and opaque. Do not move them around too much during this time.

7. 07

   Flip and Finish Frying (Batch 1)

   Using your slotted spoon, carefully flip each prawn to the other side. Continue to fry for another 1.5 to 2 minutes, until they are fully cooked through and have turned a beautiful bright pink-orange color all over. Overcooking will make them rubbery, so watch them closely.

8. 08

   Remove and Repeat (Batch 1)

   Once the first batch of prawns is cooked, use the slotted spoon to remove them from the kadhai, letting any excess oil drip back into the pan. Transfer the cooked prawns to a small plate. They should look plump and juicy.

9. 09

   Shallow Fry the Prawns (Batch 2)

   Add the remaining half of the marinated prawns to the kadhai, ensuring they are in a single layer. Fry them on a medium flame for 1.5 to 2 minutes on the first side, until they turn pink and opaque. Keep an eye on the heat; if the oil seems too hot, slightly reduce the flame.

10. 10

    Flip and Finish Frying (Batch 2)

    Flip the second batch of prawns and fry for another 1.5 to 2 minutes, until they are completely cooked and bright pink-orange. The total cooking time for each prawn should be around 3-4 minutes. They should feel firm but not hard when gently pressed.

11. 11

    Remove and Serve

    Remove the second batch of cooked prawns from the kadhai with the slotted spoon and add them to the plate with the first batch. Your Coastal Prawn Fry is now ready! Serve immediately as a starter or with rice and curry. Enjoy your delicious, perfectly cooked prawns!