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Succulent prawns tossed in a fiery, aromatic blend of coarsely ground black pepper and classic Kerala spices. This quick and easy stir-fry is a coastal classic, perfect as an appetizer or a side with rice.
Marinate the Prawns
Prepare the Aromatic Base
Sauté Onions and Aromatics
Succulent prawns tossed in a fiery, aromatic blend of coarsely ground black pepper and classic Kerala spices. This quick and easy stir-fry is a coastal classic, perfect as an appetizer or a side with rice.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 237.86 calories per serving with 26.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
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Cook the Prawns
Finish with Spices
For an authentic touch and a delightful crunch, add 1/4 cup of thinly sliced coconut pieces (thenga kothu) along with the onions and fry until they are golden brown.
To make a slight gravy, add 1 finely chopped tomato along with the ginger-garlic paste and cook until it breaks down before adding the prawns.
This recipe works beautifully with squid rings. Follow the same instructions, but be mindful of the cooking time for squid to prevent it from becoming tough.
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being relatively low in calories.
The combination of turmeric (containing curcumin) and black pepper (containing piperine) creates a powerful anti-inflammatory duo that can help reduce inflammation in the body.
Prawns are a great source of selenium, an antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices used, like turmeric and black pepper, have anti-inflammatory benefits. To keep it healthier, use a moderate amount of coconut oil.
One serving of Kerala Prawn Pepper Fry contains approximately 250-300 calories, depending on the size of the prawns and the amount of oil used. This makes it a relatively light main dish or a substantial appetizer.
Absolutely. If using frozen prawns, make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture, which will help them fry better rather than steam in the pan.
The most common reason for rubbery prawns is overcooking. Prawns cook very quickly, usually in just 3-5 minutes. Cook them on medium-high heat just until they turn pink and opaque. They will continue to cook slightly from the residual heat of the pan.
This dish is very versatile. It pairs wonderfully with steamed rice (like Matta rice), Kerala Parotta, or chapatis. It can also be served as a standalone appetizer or a side dish in a larger meal spread with sambar and rice.
This recipe goes great with these complete meals
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