Prawn Coconut Fry, learn how to make this easy and delicious prawn masala fry using simple steps. Serve this spicy masala with rice or roti.
Spicy Prawn Masala
Prawns are sauteed with finely sliced coconut bits in spicy masala powders. This recipe is similar to pallipalayam style chicken/mutton masala. The base recipe is the same. You can replace prawns with chicken or mutton or fish or paneer, etc.
This is a spicy preparation so adjust the number of red chilies accordingly. We usually take less spice so I have added only one dry red chili. I have used groundnut oil for sauteing. Use small or medium-sized prawns for the recipe. Devein prawns and marinate with turmeric powder if storing in the refrigerator. Thaw at room temperature 1 hour before cooking.
Prawn Coconut Fry makes a delicious starter recipe and it can also be served along with roti or rasam rice. The chunky pieces of coconut are the main highlight of the dish which leaves the nutty aroma and flavor to the dish. Kids would love to chew flavored coconut bits.
Recipes You May Like,
- Prawn Pakora
- Prawn Pepper Masala
- Cabbage & Prawn 65 Biriyani
- Prawn Karuvepillai Biryani
- Mutton Gravy
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Instructions with step by step photos,
- Heat 2 tbsp oil in a pan or kadhai. Temper mustard seeds, coconut bits, curry leaves, dry red chilies, and cumin seeds. Saute a while and add chopped onions. Fry till it turns golden brown.
- Add ginger-garlic paste and chopped tomatoes. Mash them. Add prawns, turmeric powder, coriander/curry powder, garam masala, and salt to taste. Stir everything well. Add pepper powder and 1/2 water. Cook it covered for 10-15 mins. To make it dry, cook till all the water is absorbed and you get dry masala. Garnish with chopped coriander leaves.
Prawn Coconut Fry
Prawn Masala Fry
Ingredients
- 250 gm Prawns
- 1/2 tsp Turmeric Powder
- 1/2 cup Chopped Onions
- 1/4 cup Chopped Tomatoes
- 1 tbsp Ginger Garlic Paste
- 1 tsp Pepper Powder
- 1/2 tsp Garam Masala
- 1 tsp Coriander/Curry Powder
- Salt to taste
- 1/4 cup Sliced Coconut Bits
- 1 Dry Red Chili
- 1 stick Curry Leaves
- 2 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/2 cup Water
- 1 tbsp Chopped Coriander Leaves
Instructions
- Heat 2 tbsp oil in a pan or kadhai. Temper mustard seeds, coconut bits, curry leaves, dry red chilies, and cumin seeds. Saute a while and add chopped onions. Fry till it turns golden brown.
- Add ginger-garlic paste and chopped tomatoes. Mash them. Add prawns, turmeric powder, coriander/curry powder, garam masala, and salt to taste. Stir everything well.
- Add pepper powder and 1/2 water. Cook it covered for 10-15 mins. To make it dry, cook till all the water is absorbed and you get dry masala. Garnish with chopped coriander leaves.
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