Prawn Fry (shrimp) Recipe

Rinse the shelled, deveined prawns under cold water and pat dry with paper towels. Transfer to a bowl.

Add turmeric, red chili powder, salt, black pepper and lime juice to the prawns. Mix thoroughly so each prawn is evenly coated. Marinate for 15–20 minutes in the refrigerator (no longer than 30 minutes for best texture).

While prawns marinate, prepare aromatics: thinly slice shallots, finely chop garlic and ginger, slit green chilies if using, and pluck curry leaves from stems.

In a small bowl combine coriander powder, cumin powder, black pepper powder and paprika (if using). Keep this spice mix ready beside the stove.

Heat oil

Place a large skillet or heavy frying pan over medium-high heat. Add 3 tablespoons of oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Add the sliced shallots to the hot oil and fry, stirring frequently, until they are deep golden brown and crisp around the edges (about 6–8 minutes). Remove half of the fried shallots with a slotted spoon and reserve for garnish; leave the remaining shallots in the pan to add flavor.

Add the chopped garlic and ginger to the pan with the remaining shallots and sauté for 30–45 seconds until fragrant. Add the slit green chilies and curry leaves; sauté for another 30 seconds until curry leaves sizzle.

Sprinkle the prepared dry spice mix (coriander, cumin, black pepper, paprika) into the pan and stir for 15–20 seconds to bloom the spices, taking care not to burn them.

Increase heat to medium-high. Add the marinated prawns in a single layer (work in two batches if necessary to avoid crowding). Let prawns sear undisturbed for 1–1.5 minutes, then flip and cook the other side for another 1–1.5 minutes. Total cook time per batch should be about 2–3 minutes until prawns are opaque and just cooked through. Do not overcook to prevent rubbery texture.

If the pan looks dry, add the remaining 1 tablespoon oil. Taste a prawn and adjust seasoning with a pinch of salt and black pepper if needed.

Turn off the heat and optionally stir in 1 tablespoon ghee for a glossy finish and richer flavor. Sprinkle chopped fresh coriander and the reserved crispy shallots (or fried curry leaves) over the prawns.

Transfer to a serving plate and serve immediately with steamed rice, flatbread or as an appetizer with lemon wedges.