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Succulent prawns tossed in a fiery, aromatic blend of freshly ground black pepper and fennel seeds. This quick South Indian stir-fry is a seafood lover's dream, ready in under 30 minutes and perfect as an appetizer or a side dish with rice.
For 4 servings
Prepare Spice Mix & Marinate Prawns
Sauté the Aromatics
Cook the Prawns and Finish
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Succulent prawns tossed in a fiery, aromatic blend of freshly ground black pepper and fennel seeds. This quick South Indian stir-fry is a seafood lover's dream, ready in under 30 minutes and perfect as an appetizer or a side dish with rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 248.72 calories per serving with 26.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Serve
This recipe works wonderfully with chicken breast cubes, firm fish like kingfish (seer fish), or even squid rings. Adjust cooking times accordingly.
For a vegetarian version, use paneer cubes, firm tofu, or mushrooms. Pan-fry the paneer or tofu until golden before adding it at the final stage with the spices.
Add 1 teaspoon of soy sauce along with the prawns for an Indo-Chinese twist.
For extra heat and flavor, add a pinch of red chilli powder along with the turmeric during marination.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
The key ingredients, black pepper (containing piperine) and turmeric (containing curcumin), are known for their potent anti-inflammatory and antioxidant effects.
The piperine in black pepper can enhance metabolic performance and improve the absorption of other nutrients, like curcumin from turmeric.
Prawns are a good source of essential minerals like selenium, which acts as a powerful antioxidant, and zinc, which is vital for a healthy immune system.
A single serving of Prawns Pepper Fry (approximately 168g) contains around 250-300 kcal. The exact count can vary based on the size of the prawns and the amount of oil used.
Yes, it is a relatively healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. Black pepper and turmeric have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
Absolutely. If using frozen prawns, ensure they are thawed completely. Most importantly, pat them thoroughly dry with a paper towel before marinating to remove excess moisture, which helps them fry well instead of steaming.
It is very versatile. It can be served as a standalone appetizer, or as a side dish with steamed rice and a simple dal, sambar, or rasam. It also pairs well with flatbreads like chapati.
This usually happens if the prawns release too much water. To prevent this, ensure your pan is hot enough before adding the prawns, don't overcrowd the pan (cook in batches if necessary), and make sure frozen prawns are thoroughly thawed and patted dry.
This dish is best served fresh and hot, as reheated prawns can become rubbery. However, you can do the prep work ahead: marinate the prawns and prepare the ground spice mix. This will cut down the final cooking time significantly.