Ani's Kitchen Stories

A super easy, quick flavourful prawn recipe ready in just 15mins.

Prawns/shrimps are always a delicious addition as an appetiser, side dish or main dish that can be prepared in no time. This hearty recipe is packed with flavours retaining prawn’s soft texture. Inspired from Kerala cuisine, the original recipe calls for the marination, I’ve skipped that part yet the dish turned out to be extremely delicious and aromatic. Preparing with coconut oil gives the authentic Kerala taste, not to forget the crackling black mustard seeds and curry leaves.

Ahh before heading to the recipe, I’ve to share this. My 6 year old son is becoming a foodie lately. Since he turned 2 years I’ve made him taste many flavours & cuisines. He can also tolerate a good amount of spice. Well, it was the other day, he asked me about what’s black mustard seeds as he finds it tasty and if I’ve it in my pantry. He insisted on showing him the black & yellow mustard seeds which is a must have in most of the Indian kitchen. When I showed him both the varieties, he asked me to add the black ones in whatever dish I prefer for lunch. The pungent nutty aroma of black mustard seeds must have caught his taste buds. I found it too cute for his age asking about the spices and flavours.

Keeping in mind about his curiosity & liking for black mustard seeds, I made this Fried prawns. Prawns are not one of his favourite, I tried to lure him adding mustard seeds in it. And I’m glad that without any complain and drama, he did enjoy the prawns with rice and dal.

You can use any size prawns/shrimp fresh or frozen. Serve it as an appetiser or side dish, I hope you’ll enjoy it. If you love a bit of spice and aromatic flavours I tell you, this’ll be one of your favourite Prawn recipes.

Ingredients (serves 2)

• 200 gms Prawn (cleaned & deveined)

• 1 Sliced onion

• 1 tsp minced garlic

• 1/2 tsp minced ginger

• 1 sprig curry leaves

• 2 green chillies

• 1 or 2 dry red chillies

• 1/3 tsp whole black mustard seeds

• 1/3 tsp whole cumin seeds

• 1/4 tsp cumin powder

• 1/4 tsp coriander powder

• 1/4 tsp turmeric powder

• 1 tsp lime juice

• 1 tsp crushed black peppercorns

• 2 tbsp cold pressed coconut oil

• Salt to taste

Method

Heat coconut oil in a frying pan. Splatter the cumin seeds, mustard seeds and curry leaves. Then fry the sliced onion, until brown. Add the minced ginger & garlic, sliced green chilli and chopped dry red chillies, sauté it for a minute. Now add the rest of the spices (cumin, coriander & turmeric powder) sauté for couple of seconds. Finally add the prawns, and salt to taste. Coat it well in the spices. Cook the prawns covered in low flame for 5 to 6 minutes. Finally, add crushed peppercorns, lime juice and few more curry leaves. By this time, increase the flame to medium, the prawns will be golden brown and well roasted. Turn of the flame and serve immediately. Enjoy!

Note: If you can tolerate more heat, you can add more green chillies or red chillies according to your liking.