Tawa Prawns
Juicy prawns quickly cooked on a hot tawa with onion, tomato, ginger, garlic, and warm Indian spices. This fast, spicy dish has a lightly charred finish and works beautifully as a starter or side.
For 4 servings
- prep · ~10 min
Marinate the prawns.
1.Pat the prawns dry and place them in a bowl.2.Add turmeric powder, red chili powder, black pepper, half of the lemon juice, and 1 pinch of salt.3.Mix well and set aside for 10 minutes.TIPDry prawns sear better and release less water on the tawa. - saute · ~5 min
Cook the onion base.
1.Heat oil on a tawa or wide pan over medium heat.2.Add the onion and green chili, and cook until the onion softens and turns light golden.3.Add the ginger-garlic paste and sauté until the raw smell fades. - saute · ~5 min
Make the masala.
1.Add the tomato and cook until soft and pulpy.2.Add coriander powder, cumin powder, garam masala, and the remaining salt.3.Cook the masala until it thickens and the oil starts to show at the edges.TIPKeep the heat medium so the spices toast gently without burning. - fry · ~5 min
Cook the prawns on the tawa.
1.Spread the marinated prawns over the masala in a single layer.2.Cook for 2 minutes, then turn and cook for 2 to 3 minutes more until the prawns curl and turn opaque.3.Stir just enough to coat them well in the masala.TIPDo not overcook the prawns or they turn rubbery. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in the remaining lemon juice, and scatter the coriander leaves over the prawns.
- serve
Serve hot.
Serve the tawa prawns straight from the pan while they are still juicy and lightly charred.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before marinating so they sear instead of steaming on the tawa.
- 2Use a wide tawa or pan and keep the prawns in a single layer; crowding makes them release water.
- 3Cook the onion only to light golden, not dark brown, so the masala stays bright and doesn't taste bitter.
- 4Let the tomato cook down fully until the masala looks thick and oil peeks out at the edges before adding prawns.
- 5Prawns are done when they turn opaque and curl into a loose C; tight O-shaped curls usually mean overcooked.
- 6Add the final lemon juice off the heat to keep its fresh sharpness instead of dulling it in the pan.
- 7This dish is best eaten immediately, but leftovers can be chilled and reheated very briefly to avoid rubbery prawns.
Adapt it for your goals.
Extra-spicy
Increase red chili powder and add more slit green chilies for a hotter tawa prawn starter with sharper heat.
low oilLow-oil
Use less oil and a well-heated nonstick pan; cook the masala a little slower to prevent sticking while keeping the same bold flavor.
dry starter styleDry-starter-style
Cook the masala down further before adding prawns for a drier, clingier coating that's ideal as an appetizer.
butter finishButter-finish
Swap part of the oil for butter at the end for a richer, slightly restaurant-style finish with the same spice base.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide high-quality protein that makes this dish filling without relying on heavy batters or cream.
Antioxidant-Rich Spice Base
Turmeric, black pepper, ginger, garlic, and coriander bring aromatic compounds that add flavor along with beneficial plant compounds.
Lighter Than Fried Starters
Because the prawns are cooked quickly on a tawa with a fresh masala, this dish avoids deep frying and heavy coatings.
Frequently asked questions
Yes, but thaw them completely and pat them very dry first. Extra moisture will make the prawns steam and water down the masala.
