My Kitchen Antics: Tawa fried prawns

Serves 2 as a side dish


Raw prawns- 250 gms

Kashmiri chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Ground pepper- 1/4 tsp

Ginger garlic paste- 1/2 tsp

Salt- to taste

Coconut oil- 1 tbsp

Curry leaves- a generous amount

Wash and clean the prawns if required and then pat dry. You need to make sure they are dry or else the masala is not going to stick to it.

Make a paste with all the masalas using a wee bit of water. The mix shouldnt be watery. Add a 1/4 tsp at a time until you get a thick paste.

Rub this mix onto the prawns as evenly as possible. You can marinate it for a bit but i didnt have time so used it immediately.

Heat coconut oil in a tawa (a flat pan, like a pancake pan or dosa pan. If its cast iron even better) on almost high heat and place the prawns in one layer.

Cook for about 2 minutes or so and then flip the prawns and cook for a further 2 to 3 minutes. If the prawns ooze out a lot of water, then increase heat to high and evaporate the water. If there is water then the prawns end up steaming in them rather than frying.

Once the water has evaporated throw in a handful of fresh curry leaves and mix it with the prawns. If at this point you feel the pan needs a bit more oil, add a dash.

Roast for a few more minutes till they start to brown, but dont cook for too long or the prawns will turn rubbery.

Squeeze some lime juice if you like, and serve hot.

Notes: Its only mildly spicy, so increase the chilli powder and pepper powder.

Coconut oil gives it a distinct (in a good way) taste, if not that then ghee, then butter and then vegetable oil 🙂

If you are doubling the recipe, then fry the prawn in batches and avoid over crowding the tawa. Prawns should be in one layer.

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