Chilli Garlic Prawns Dry

Name: Chilli Garlic Prawns Dry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 g prawns (medium, cleaned and deveined); 10 pcs garlic (cloves, finely chopped); 3 pcs green chili (slit); 1 pcs onion (medium, sliced); 1 pcs bell pepper (small, thinly sliced); 1 inch ginger (finely chopped); 0.5 tsp red chili powder; 1 pinch black pepper; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp salt; 1 tbsp lemon juice; 1 tbsp oil; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(105)

TASTE SCORE

9/10

Juicy prawns tossed in a fiery garlic-heavy masala with green chilies, onion, and bell pepper. This dry Indian-style prawn dish cooks fast, tastes bold, and works beautifully with rice, roti, or as a starter.

PREP

15m

COOK

12m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Season the prawns.
1.Place the cleaned prawns in a bowl.
2.Add turmeric powder, red chili powder, half of the salt, and lemon juice.
3.Mix well and keep aside for 10 minutes.
TIPKeep the marination short so the prawns stay juicy and do not turn rubbery.
saute · ~2 min
Cook the garlic, ginger, and chilies.
1.Heat oil in a wide pan over medium heat.
2.Add chopped garlic and chopped ginger, and cook until fragrant.
3.Add green chilies and stir for 30 seconds.
saute · ~4 min
Cook the onion and bell pepper.
1.Add sliced onion and cook until lightly softened.
2.Add bell pepper and toss on medium-high heat for 2 minutes.
3.Sprinkle in coriander powder, black pepper, and the remaining salt.
TIPKeep the vegetables slightly crisp for the best dry texture.
saute · ~5 min
Cook the prawns in the masala.
1.Add the marinated prawns to the pan in a single layer.
2.Cook for 2 minutes, then toss gently.
3.Cook for 2 to 3 minutes more until the prawns turn pink and curl.
TIPTake the pan off the heat as soon as the prawns are just cooked; overcooking makes them tough.
garnish
Finish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns dry before marinating so they sear instead of releasing water in the pan.
2
Do not marinate longer than 10 minutes once lemon juice is added, or the prawns can turn firm and chalky.
3
Use a wide pan and keep the prawns in a single layer so they cook quickly and stay juicy.
4
Cook the garlic only until fragrant and lightly golden; dark garlic will make the dry masala taste bitter.
5
Keep the onion and bell pepper slightly crisp to preserve the dish's dry texture and contrast with the soft prawns.
6
If the pan starts looking watery, raise the heat briefly at the end to dry off the masala without overcooking the prawns.
7
This dish is best eaten immediately, but leftovers can be refrigerated and reheated very gently for 1 day.