Prawn Stir-Fry
Juicy prawns tossed quickly with onion, bell pepper, ginger, garlic, and warm spices for a fast Indian-style stir-fry. It stays light, savory, and full of flavor, making it an easy side or protein dish for a simple meal.
For 4 servings
- prep · ~10 min
Prep the prawns and vegetables.
1.Rinse the cleaned prawns and pat them dry well.2.Slice the onion and bell pepper into thin strips.3.Chop the tomato, ginger, and garlic, and slit the green chili. - saute · ~5 min
Cook the aromatics.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add onion, green chili, ginger, and garlic.4.Cook until the onion softens and turns light golden, 3-4 minutes.TIPKeep the heat at medium so the garlic and spices do not burn. - saute · ~3 min
Build the masala base.
1.Add tomato and bell pepper to the pan.2.Stir in turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Cook until the tomato softens and the bell pepper is slightly tender, 2-3 minutes. - saute · ~4 min
Stir-fry the prawns.
Add the prawns and toss well to coat them with the masala. Cook over medium-high heat for 3-4 minutes, stirring often, until the prawns turn pink, curl lightly, and are just cooked through.
TIPDo not overcook the prawns or they will turn rubbery. - garnish
Finish with garam masala, lemon juice, and coriander leaves.
- serve
Serve hot as a side or with rice and roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before they hit the pan so they stir-fry instead of steaming.
- 2Use a wide pan and keep the prawns in a single layer for quick, even cooking.
- 3Cook the onion only to light golden; darker onions can overpower the delicate prawn flavor.
- 4Add lemon juice only after turning off the heat to keep the prawns tender and bright.
- 5Stop cooking as soon as the prawns turn pink and curl into a loose C shape.
- 6If using frozen prawns, thaw fully and drain well so the masala stays thick, not watery.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the dish stays light while still getting enough sautéed flavor from the aromatics.
spicierSpicier
Add an extra green chili and a little more red chili powder for a hotter, sharper stir-fry that pairs well with plain rice.
coconut styleCoconut-style
Add a spoonful of freshly grated coconut at the end for a South Indian touch and a slightly sweeter finish.
jumbo prawnJumbo-prawn
Use larger prawns and cook a minute longer; they stay especially succulent and make the dish feel more substantial.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this stir-fry filling without relying on a heavy gravy.
Rich in Aromatic Ingredients
Ginger, garlic, cumin, and coriander add plenty of flavor, so the dish tastes bold with a relatively simple ingredient list.
Includes Vegetables
Onion, tomato, bell pepper, green chili, and coriander leaves add plant ingredients and freshness to the prawn base.
Frequently asked questions
They should turn pink and opaque and curl lightly into a loose C shape. Remove them before they tighten into small O shapes.
