30/09/2026
🍤 Kerala-Style Prawns Dry Fry
A spicy, crispy and aromatic prawns dry fry with caramelised onions and roasted spices—similar to the dish in your photo.
🧂 Ingredients
* Prawns – 500 g, cleaned
* Onion – 2 medium, thinly sliced
* Ginger – 1 tbsp, chopped
* Garlic – 6–8 cloves, chopped
* Green chilli – 2, slit
* Curry leaves – 2 sprigs
* Turmeric powder – ½ tsp
* Kashmiri chilli powder – 1½ tsp
* Coriander powder – 1 tsp
* Black pepper powder – ½ tsp
* Garam masala – ½ tsp
* Fennel powder – ½ tsp
* Lemon juice – 1 tsp
* Salt – as needed
* Coconut oil – 2–3 tbsp
🍳 Method
1. Marinate the prawns:
Mix prawns with turmeric, chilli powder, pepper, salt and lemon juice. Rest for 15–20 minutes.
2. Fry the prawns:
Heat 1–2 tbsp coconut oil in a pan. Add prawns and fry on medium-high heat for about 3–4 minutes per side until cooked and lightly crispy. Remove and keep aside.
3. Prepare the masala:
In the same pan, add a little more coconut oil. Add curry leaves, ginger, garlic and green chilli. Sauté until fragrant.
4. Add sliced onions and a little salt. Cook until the onions become deep golden and caramelised.
5. Add coriander powder, fennel powder and garam masala. Stir on low heat for about 30 seconds.
6. Combine:
Return the fried prawns to the pan. Toss everything together on medium-high heat for 2–3 minutes, allowing the masala to coat the prawns and become slightly dry and roasted.
7. Finish with a few fresh curry leaves and a drizzle of coconut oil.
🌶️ Serving
Serve hot with matta rice, ghee rice, chapathi, porotta or as a spicy side dish.
Tip: Don’t overcook the prawns—they can become rubbery. Cook just until they turn opaque and curl slightly, then finish with the dry-roasting step.