Dry Garlic Prawns
Juicy prawns seared with heaps of garlic, curry leaves, and a kiss of chili heat. This quick coastal-style dry preparation takes just 20 minutes and brings bold, peppery-garlicky flavor to your table. Perfect as a starter or a side with dal-rice.
For 4 servings
- prep
Prep the prawns.
Pat the cleaned prawns completely dry with paper towels. Any excess water will prevent browning.
- mix · ~5 min
Marinate the prawns.
In a bowl, toss the prawns with turmeric powder, red chili powder, black pepper powder, and salt. Mix well and set aside for 5 minutes.
TIPDon't marinate longer — the salt will draw out moisture and make prawns rubbery. - fry · ~4 min
Sear the prawns in batches.
Heat 1 tablespoon oil in a wide, heavy pan over high heat. When the oil is just smoking, add prawns in a single layer. Fry for 1–2 minutes per side until golden and curled. Remove to a plate and set aside.
TIPDo not overcrowd the pan — the prawns will steam instead of sear. - saute · ~6 min
Cook the garlic and aromatics.
In the same pan, add the remaining 1 tablespoon oil over medium heat. Add chopped garlic and sauté for 30 seconds until golden and fragrant. Add slit green chilies, sliced onions, and curry leaves. Fry until the onions turn lightly golden and slightly crisp at the edges, about 4–5 minutes.
- saute · ~1 min
Toss prawns with aromatics.
Return the seared prawns to the pan. Toss everything together on high heat for 1 minute, letting the garlic and chili coating cling to the prawns. Turn off the heat.
- garnish
Finish with lemon and coriander.
Squeeze fresh lemon juice over the prawns. Scatter chopped coriander leaves on top. Serve immediately while hot and crispy-edged.
TIPServe with lemon wedges on the side for an extra pop of brightness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns bone-dry before marinating to ensure a proper sear and caramelization.
- 2Marinate for only 5 minutes — longer exposure to salt will draw out moisture and toughen the prawns.
- 3Sear prawns in a single layer over high heat; overcrowding leads to steaming instead of browning.
- 4Fresh curry leaves are essential — they crackle and release a citrusy aroma that dried leaves cannot match.
- 5Add lemon juice only after turning off the heat to preserve its bright, fresh acidity.
- 6Serve immediately after cooking; prawns turn rubbery as they cool and lose their crispy exterior.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon total and use a non-stick pan. Sear prawns in half the oil, then sauté aromatics in the remaining oil. The dish stays flavourful but lighter.
butter garlicButter-garlic
Replace 1 tablespoon of oil with unsalted butter when sautéing the garlic and onions. Adds a rich, nutty depth that complements the prawns beautifully.
spicy south indianSpicy-south-indian
Add 1 teaspoon of freshly grated coconut and a pinch of Kashmiri red chili powder along with the curry leaves for a coastal Kerala-style twist.
jainJain
Omits the onion and garlic; use asafoetida (hing) and extra green chili for the aromatic hit, and substitute lemon juice with amchur (dry mango powder) for tang.
Why this is on our healthy list.
Lean Protein Source
Prawns are naturally low in fat and provide high-quality complete protein, essential for muscle repair and satiety.
Rich in Antioxidants
Turmeric and black pepper together boost curcumin absorption, offering anti-inflammatory and antioxidant benefits.
Supports Immunity
Garlic and curry leaves are well-known for their antimicrobial and immune-supporting properties, especially when fresh.
Low Carbohydrate
This dish contains minimal carbs, making it suitable for low-carb, keto, or diabetic-friendly meal plans.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat extremely dry with paper towels before marinating to avoid excess water during searing.
