How To Make Prawns Fry

Prawn Tawa Masala Recipe | Shrimp Fry | Sea Food Recipe By Varun Inamdar

by Get Curried
How To Make Prawns Fry

Prawns Fry are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This is a quick and easy Prawns Fry recipe cooked on iron tawa (pan) .Prawn tawa Masala is a quick dish you could ever make with prawns. Not only it is easy to make but taste absolutely yummy. All you have to do is Marinate the prawns and then pan fry them in little oil and Spices.

Follow along with the 📝 recipes below👇🏾👇🏾

How To Make Prawns Fry
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Prawns Fry - Prawn Tawa Masala

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 2 Tbsp Oil
  • 1 Tbsp Garlic (crushed)
  • 1/2 tsp Cumin Seeds
  • 1/2 Tsp Asafoetida
  • 1 Sprig Curry Leaves
  • 2 tsp Green Chillies (crushed)
  • 250 Gms Prawns (Marinated with Salt +Turmeric)
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Garam masala Powder
  • 1 Tbsp Oil
  • 3 Green Chillies
  • Coriander Leaves



The preparation steps are described in the video

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Recipe video

Bon Appétit

Video transcribe
Hey guys is me the bomb before the number and welcome to get carried well today’s recipe is possibly one of my most favorite because it includes two things prawn and a fella what I’m making is a prompt of a masala there are two three ways in how you can process the prana you can of course keep it with shell you can remove the shell which is also called a peel the preneur a chevron or you can retain the head and remove

The skin well I like doing it that way because I personally love the head of a prawn well to each your own and you can process it the way you want primarily what you’re supposed to do is wash it well and then you apply a little bit of salt and turmeric and keep it aside for 10 minutes while its resting for 10 minutes you start cutting and chopping the rest of the things so that’s something that I’ve already done now let’s say that easy the first thing is

Of course to begin with oil this is regular refined oil I’m using a thumb up at of course by all means you can also use a cut high or you can use any vessel for that matter let’s begin with crushed garlic along with this I’m also going to add in some cumin seeds a touch of asafoetida which is also known as Hindi it’s very important because it kind of takes care of all digestive issues but this I’m also

Adding in curry leaves and crushed green chili time to add in the marinated fun and cubed and immediately wanna add in red chilli powder and some garam masala mix this work

you need to of course do this on high flame because if you lower the flame the prawn will start releasing its moisture

Is liquid and then it will become extremely soupy you’re not looking at that at all we can add in just a little more of oil because you don’t want it to stick here and there and just read it or across the pan so that it cooks rather Sears at the bottom if you see now it’s been some around three minutes and the prawns are wonderfully sizzling at the base do not keep stirring time and again because you don’t want it to kind of break in pieces

Very carefully right from under it you turn it like so but if you’re not comfortable working in something that is flat like a table ah like I said earlier by all means you can also do this in a car hide of course if it’s an iron cut high then it just adds into the wonderful taste of the tawa masala another three minutes and this should be wonderfully done so overall around six to eight minutes is just perfect for succulent and juicy prawn

But otherwise if you like it a little more wrong well done a little more well done well let me say that maybe a little more charred a little more tender like then eight to ten minutes is just perfect but remember the fact that the flame should always be high but this finally I’m just adding in some more green chilies because I love my spice a touch of coriander and with this your tawa masala or tawa chinga is done if you’ve noticed I’ve not added

Anything acidic I’ve not added tomatoes have not added oh come I’ve not added the tambaran I have not added gotcha bully I have not added vinegar now if you notice vinegar of any kind for that matter no more inventing are no white vinegar no wine vinegar nothing as such because I do not want the wrong kind of contract and G&B come true so remember that whenever you are ready to serve just slashing a little bit of lemon juice freshly squeezed lemon juice maybe

Just a touch of chaat masala and that’s perfect now this can be eaten of course which a party of silica I eat it with for a month with the rice or the kitchen trust me don’t need anything beyond that on that note do not forget to Like share and subscribe to get curry and for more such recipes

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