Chilli Garlic Prawns Dry
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns dry before marinating so they sear instead of releasing water in the pan.
- 2Do not marinate longer than 10 minutes once lemon juice is added, or the prawns can turn firm and chalky.
- 3Use a wide pan and keep the prawns in a single layer so they cook quickly and stay juicy.
- 4Cook the garlic only until fragrant and lightly golden; dark garlic will make the dry masala taste bitter.
- 5Keep the onion and bell pepper slightly crisp to preserve the dish's dry texture and contrast with the soft prawns.
- 6If the pan starts looking watery, raise the heat briefly at the end to dry off the masala without overcooking the prawns.
- 7This dish is best eaten immediately, but leftovers can be refrigerated and reheated very gently for 1 day.
Adapt it for your goals.
Low-oil
Use a good nonstick or well-seasoned pan and reduce the oil slightly; the dish still works because prawns cook quickly and the masala is dry.
extra spicyExtra-spicy
Add more slit green chilies and a little extra red chili powder for a sharper heat that suits starter-style serving.
capsicum heavyCapsicum-heavy
Double the bell pepper for more crunch and a slightly sweeter balance to the garlic and chilies.
squid versionSquid-version
Swap prawns for cleaned squid rings and cook just until opaque for a similar dry seafood masala with a different texture.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns make this dish satisfying and protein-forward while keeping the recipe light compared with heavier fried starters.
Aromatic Ingredients With Antioxidants
Garlic, ginger, chilies, and coriander bring flavor along with naturally occurring plant compounds used widely in Indian cooking.
Includes Vegetables
Onion, bell pepper, and fresh coriander add fiber, color, and micronutrients to balance the seafood.
Moderate Added Fat
The recipe uses only a small amount of oil, relying on fast stir-frying and aromatics for flavor rather than heavy fat.
Frequently asked questions
They should turn pink, become opaque, and curl into a loose C-shape. If they tighten into small O-shapes, they are likely overcooked.
