Spicy Prawns is my go-to recipe when I want something quick yet flavorful. I learned this recipe from my mom, and it’s been a family favorite ever since. The prawns are cooked in a blend of aromatic spices that create a delicious sauce, while the heat from red chilies gives it that perfect kick. It’s the kind of dish that fills your kitchen with amazing aromas and makes everyone ask, “What’s cooking?
About the Recipe
This recipe strikes the perfect balance between heat and flavor. The prawns stay juicy while soaking up all the wonderful spices. It’s a no-fuss recipe that doesn’t require any special ingredients – just basic Indian spices you probably already have in your kitchen. The dry style of cooking means the spices coat each prawn perfectly, making every bite burst with flavor.
Why You’ll Love This Recipe
You’ll love how quickly this dish comes together – it’s perfect for busy weeknights but tastes like you spent hours in the kitchen. The recipe is super flexible – you can adjust the spice levels to your taste. The prawns turn out tender and flavorful every time, and the sauce is perfect for spooning over rice. Plus, it’s a one-pan dish, so cleanup is a breeze.
Spicy Prawns
Cooking Tips
– Don’t overcook the prawns – they’re done when they turn pink and curl into a loose ‘C’ shape
– Pat the prawns dry before cooking to help them brown better
– Toast the spices well to release their flavors
– Keep stirring gently to prevent the spices from burning
– If you like it extra spicy, add more red chili powder gradually
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with steamed rice or naan bread. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.
Similar Recipes
- Garlic Butter Prawns
- Prawn Curry
- Chili Lime Prawns
- Kerala Style Prawns Fry
Nutrient Benefits
Prawns are packed with protein and low in calories. They’re rich in omega-3 fatty acids, vitamin B12, and selenium. The spices used, especially turmeric and ginger, have anti-inflammatory properties. This dish offers a healthy balance of protein and spices while being relatively low in carbs.
Spicy Prawns
Ingredients
- 250 gms Prawns (cleaned, washed)
- 250 gms Onions (finely chopped)
- 250 gms Tomatoes (finely chopped)
- 1 Dry Red Chilli
- 1/4 tbsp Mustard Seeds
- 1 1/4 Red Chilli Powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp Turmeric Powder
- 1 tbsp Ginger Garlic Paste
- Oil as required
- Coriander Leaves (chopped)
Instructions
- Heat oil in a pan over moderate flame.
- Fry the mustard seeds and dry red chilli till it starts to splutter.
- Saute the onions till golden brown.
- Add tomatoes and cook for a few minutes.
- Add the prawns and cook for 5 minutes.
- Add ginger garlic paste and cook for another 5 minutes.
- Add coriander powder, red chilli powder and turmeric powder.
- Stir to mix well and pour 1/2 cup of water.
- Cook till the water has completely evaporated.
- Garnish with coriander leaves.
- Serve hot with rice.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes. Just thaw them completely and pat them dry before cooking. Frozen prawns work great and are often more convenient than fresh ones. Make sure to remove any excess water to prevent the curry from becoming too watery.
How spicy is this dish?
The recipe has a medium heat level. You can easily adjust the spiciness by changing the amount of red chili powder and dry red chilies. Start with less if you’re unsure – you can always add more later.
What size prawns work best?
Medium to large prawns (31-40 count) work best for this recipe. They hold up well during cooking and absorb the flavors nicely. Just adjust cooking time slightly based on the size – larger prawns need a few extra minutes.
5 comments
The recipe was yummilicious…..really great
very good
Very Simple and a very good Recipe
Good Recipie
Good