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Succulent prawns marinated in a fiery blend of Kerala spices and shallow-fried with coconut oil, curry leaves, and sweet onions. A classic coastal appetizer that's bursting with flavor and ready in under 40 minutes.
For 4 servings
Marinate the Prawns
Shallow-Fry the Prawns
Sauté the Aromatics
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Succulent prawns marinated in a fiery blend of Kerala spices and shallow-fried with coconut oil, curry leaves, and sweet onions. A classic coastal appetizer that's bursting with flavor and ready in under 40 minutes.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 314.18 calories per serving with 31.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
Combine and Finish
Serve
This same masala base can be used to make Kerala fish fry (using firm fish like kingfish or pomfret) or a chicken fry.
To make a gravy, add 1/2 cup of thin coconut milk along with the prawns in the final step and simmer for 4-5 minutes until the gravy thickens slightly.
For extra tang, you can add one finely chopped tomato along with the onions and cook until it turns soft and mushy.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Spices like turmeric (containing curcumin), ginger, and garlic used in the marinade have powerful natural anti-inflammatory and antioxidant properties that help combat oxidative stress.
Kerala Prawn Fry can be part of a healthy diet in moderation. Prawns are an excellent source of lean protein and omega-3 fatty acids. However, since it's a fried dish, it contains a higher amount of oil. Using coconut oil provides beneficial medium-chain triglycerides. To make it healthier, you can reduce the amount of oil used.
One serving of Kerala Prawn Fry contains approximately 290-320 calories, depending on the amount of oil used and the size of the prawns.
Yes, you can use frozen prawns. Make sure to thaw them completely and pat them dry with a paper towel before marinating. Removing excess water is crucial for getting a good sear and preventing the masala from becoming watery.
The key is to not overcook them. Prawns cook very quickly, typically in 5-6 minutes total. Fry them just until they turn from translucent to opaque pink and curl into a 'C' shape. An overcooked prawn will curl into a tight 'O' shape and be tough.
It's a versatile dish. Serve it as an appetizer on its own, or as a side dish with steamed rice and sambar, lemon rice, appam (rice hoppers), or Malabar parotta.