Prawn and Cabbage Stir-fry
Juicy prawns and finely shredded cabbage come together in this quick, aromatic stir-fry. Spiced with turmeric, cumin, and green chilies, it's a light yet satisfying dish that pairs beautifully with steamed rice or roti. Ready in under 30 minutes, it brings a coastal touch to your everyday table.
For 4 servings
- prep
Prep the prawns and cabbage.
1.Pat the prawns dry with a paper towel and set aside.2.Remove the outer leaves of the cabbage, halve it, and shred very finely. Discard the thick core. - temper
Make the tempering.
1.Heat oil in a large pan or wok over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 seconds).3.Toss in cumin seeds, dried red chili, and curry leaves; fry until fragrant (20 seconds). - saute
Sauté the aromatics.
1.Add sliced onion and a pinch of salt. Cook until soft and translucent (3-4 minutes).2.Stir in chopped garlic, julienned ginger, and green chilies; sauté until raw smell disappears (1 minute). - saute
Cook the cabbage.
1.Add the shredded cabbage, turmeric powder, and coriander powder to the pan. Stir well to coat.2.Sprinkle a pinch of salt, cover, and cook on low heat. The cabbage will release water; let it steam for 6-7 minutes, stirring once halfway.TIPNo water is needed — the cabbage releases enough moisture to steam itself. - saute
Stir-fry the prawns.
1.Uncover the pan, push the cabbage to the sides, and add the prawns to the center.2.Cook prawns for 2-3 minutes per side until they turn pink and opaque.3.Toss everything together, add garam masala, and stir-fry on high heat for 1 minute to drive off any excess moisture.TIPDon't overcook the prawns — they turn rubbery if left on the heat too long. - garnish
Finish with lemon and fresh coriander.
Turn off the heat. Squeeze fresh lemon juice over the stir-fry and scatter chopped coriander leaves on top. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns completely dry before cooking to ensure they sear, not steam.
- 2Shred the cabbage as finely as possible for quicker cooking and better texture.
- 3Do not add water when cooking the cabbage — it releases enough moisture to steam.
- 4Cook prawns just until pink and opaque; overcooking makes them rubbery.
- 5Use high heat for the final stir-fry to drive off excess moisture and concentrate flavors.
- 6For best texture, serve immediately after cooking — cabbage softens as it sits.
- 7Slit green chilies lengthwise to infuse heat without overwhelming the dish.
Adapt it for your goals.
Vegetarian
Swap prawns for crumbled paneer or cubed firm tofu, sautéed separately until golden, then tossed with the cabbage at the end. Ideal for those avoiding seafood.
Extra ProteinExtra Protein
Add 1 cup of cooked chickpeas along with the prawns for a heartier meal that's rich in plant-based protein.
Low Carb / KetoLow-Carb / Keto
Skip the onion (or use a small amount) and serve the stir-fry over cauliflower rice instead of steamed rice or roti.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein that supports muscle maintenance and repair.
Packed with Vitamin C
Cabbage and lemon juice supply a generous amount of vitamin C, which supports immune health.
Anti-Inflammatory Spices
Turmeric and ginger are known for their anti-inflammatory properties, adding both flavor and wellness benefits.
Low in Calories
This stir-fry is naturally light and low-calorie, making it a great choice for weight-conscious meals.
Frequently asked questions
Yes, just thaw them completely in the refrigerator or under cold running water, then pat very dry with paper towels before cooking.
