Happy's Cook

Wednesday, July 01, 2015

Curry leaves Prawn Fry Recipe | Pan Fried Prawns | Curry leaves flavored Pan Fried Prawns

Hello All! I am back after a long time. To be honest, I did not feel like writing even though this is one of the things I love the most. Just thinking about the tasks that I need to get accomplished both at work and at home, made me feel exhausted. 
Last week, we travelled to Paris from India for Jany's official trip. And, this is the reason for my comeback. I took a break from work for these two months and I am spending time with my adorable daughter. After lunch, I made Happy sleep and here I am with this post from my drafts. I got this recipe from Supreme Seafood page and we all loved this flavorful prawn fry.             
Prawns - 300 grams(Cleaned & Deveined) 
Lemon - 1/2 
Coconut Oil - 2 to 3 tbsp
To Grind: 
Curry leaves - 1/2 cup(loosely packed) 
Ginger garlic paste - 1 tsp 
Black Pepper Powder - 1 tsp(freshly ground) 
Turmeric powder - 1/4 tsp 
Green Chilli - 1 or 2 
Fennel Seeds(Sombu) - 1 tsp 
Salt - as required
1. Clean, devein the prawns and pat dry. To prepare the marinade, grind the ingredients under 'To Grind' to a smooth paste. Marinate the prawns in this spice blend and squeeze half lemon into it. Allow it to rest for 30 mins. 
2. Heat oil in a flat pan and fry the marinated prawn till done, approximately 2 to 3 mins on either sides. Don't fry till it turns harder, just remove when it is soft. Drain it in tissue paper.
Serve it hot with a lemon wedge by its side. Fry 2 sprigs of curry leave in the same oil and garnish it before serving.
Points to remember:
  • The pawns take very little time to cook. The small to medium-sized shrimp will take 3 - 4 minutes,  large shrimp will take 5 - 8 minutes and jumbo prawns will need 7 - 8 minutes. So cook the prawn accordingly.
  • I always fry my prawns on medium-high flame. I do not fry it on low flame.
  • Adjust the spiciness as per your need. You can also add red chilli powder.
  •  Ginger garlic paste can be replaced with 4 garlic cloves and half-inch ginger root.
  • If you don't prefer coconut oil, replace it with sunflower oil.
  • This curry leaves prawn goes well with any variety of rice. 
The below new pictures were updated on 25th June 2020. 
I served it with Broccoli rice and it tastes so delicious. Do share me a picture in my Instagram or Facebook if you try this recipe.

Warm Regards,
Happy's Cook - Divya

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