Curry Leaves Prawn Fry Recipe (Easy and Tasty)

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If you love prawns and enjoy strong, delicious South Indian flavors, this recipe is perfect for you! Curry Leaf Prawn Fry is a spicy and tasty dish that’s also very easy to make. You can enjoy it with hot steamed rice, tangy lemon rice, curd rice or even a comforting bowl of plain rasam.

In this post, I’ll guide you step-by-step through the process so you can make this dish without any trouble. I’ll also share helpful tips, tricks, and answers to common questions to make sure your prawn fry turns out perfect every single time. This recipe is simple, quick, and sure to impress!

CURRY LEAVES PRAWN FRY IN A SERVING BOWL

Table of Contents

A Sweet Story from My Kitchen

My daughter absolutely loves prawns! She even has a special apron she wears every time I cook something with prawns—how cute is that? I’ve always known that she enjoys seafood, but I didn’t realize just how much she would love this dish until I made it for the very first time.

It all started when I decided to try a new recipe: Curry Leaf Prawn Fry. The flavors, the spices, and the crispy texture were all perfect, but what made it truly special was seeing my daughter’s reaction. She loved it so much that she kept coming back for more—first seconds, then thirds!

She likes to pair this prawn fry with curd rice or sambar (recipe link) rice, which makes a perfect combination. And if there’s even a small portion left by dinnertime (which rarely happens!), she’ll happily eat it with dosa, idli, chapati, or even paratha (recipe video). She’s truly hooked on this dish!

After prawn pakora (recipe link), this has quickly become her new favorite. Now, whenever I mention that I’m making this fry, she’s the first one at the table, with her apron on and a big smile, ready to enjoy. Moments like these make cooking so much more rewarding!

Why You’ll Love This Recipe

It’s super easy to make and doesn’t take much time. Perfect for busy days!
Packed with bold and spicy flavors that everyone will enjoy.
Made with simple ingredients you probably already have in your kitchen.
Great for quick weeknight dinners or a relaxed Sunday lunch with family.
Pairs perfectly with rice, chapati, or even dosa for a complete meal.

Ingredients You’ll Need

Here’s what you need to make a delicious curry leaf prawn fry:

Fresh prawns: Make sure they are cleaned and deveined.
Curry leaves: The star of this dish! They add a unique, earthy flavor.
Onions and tomatoes: These form the base of the dish and add a nice balance of sweetness and tang.
Green chillies: For a little heat! You can adjust the quantity based on your spice tolerance.
Ginger garlic paste: This adds a deep, savory flavor.
Spices: You’ll need chili powder, coriander powder, and turmeric for that traditional Indian flavor.
Salt and lemon juice: To season and add a fresh, zesty finish.
Oil for cooking: Any cooking oil works, but coconut oil adds a nice touch if you have it.

This dish uses simple ingredients that are common in most Indian kitchens. However, what makes it special is the curry leaf powder. This one ingredient adds a rich and deep flavor to the prawns, making the recipe stand out.

The key to this flavor boost is the roasted curry leaf powder. Instead of using fresh curry leaves directly in the dish, we take a few extra steps to bring out their best. First, the curry leaves are lightly roasted to release their natural aroma. Then, they are ground into a fine powder. This process makes their flavor stronger and more intense, transforming the dish completely.

It’s an easy trick, but it makes a big difference! The roasted curry leaf powder adds a bold, unforgettable taste to the prawns that will keep you coming back for more. Give it a try and see how this small step elevates the entire recipe!

Expert Tips for the Best Prawn Fry

Always clean your prawns well. Remove the shell and vein for a clean taste.
Roast the curry leaves properly. Don’t burn them – just crisp.
Don’t add water. This is a dry fry, so keep the masala thick.
Use fresh ingredients. Fresh curry leaves and ginger garlic paste add great flavor.
Cook in a wide pan. This helps fry the prawns evenly.

Variations You Can Try

Want to switch things up? Here are some fun ideas:

Add crushed pepper at the end for a spicier version.
Use coconut oil for a more coastal flavor.
Add capsicum or bell peppers for a colorful touch.
Add curry leaf powder to other dishes like potato fry or mushroom fry.

Step-by-Step Instructions on how to make Curry Leaves Prawn Fry

Start by heating a pan on medium heat. Add fresh curry leaves directly to the pan without any oil. Dry-roast the leaves gently until they turn crisp and slightly darker in color. Once roasted, remove them from the pan and allow them to cool completely. When cool, add a pinch of salt and grind the leaves into a fine powder using a mortar and pestle or a small mixer jar.

This curry leaf powder adds a deep, earthy flavor to the dish and is the key ingredient that makes it unique. If you’d like, you can make extra powder and store it in an airtight container for later use—it tastes great in other stir-fries too!

Using the same pan, heat a little oil and add thinly sliced onions. Sauté the onions until they become soft and golden brown. Then, add the chopped tomatoes and continue cooking until they turn mushy and blend well with the onions. At this stage, stir in the ginger garlic paste and sauté everything until the raw smell of the paste disappears. For extra heat and flavor, add a few slit green chillies and let them blend into the mixture. Make sure the tomatoes are fully cooked and soft so the base becomes rich and smooth. This will ensure your masala is well balanced and flavorful.
Now it’s time to add the cleaned and deveined prawns to the onion-tomato mixture. Once you add the prawns, sprinkle in the chili powder, coriander powder, turmeric powder, and the prepared curry leaf powder. Mix everything gently but thoroughly so the prawns are well coated in the spicy masala. Then, add salt to taste and squeeze in the juice of half a lemon. Give it all one final mix so the flavors come together nicely. Allow the prawns to cook for about five to seven minutes, or until they are cooked through and the masala turns slightly dry and clings to the prawns. Keep in mind that prawns cook very quickly, so be careful not to overcook them. As soon as they curl into a C-shape and turn pink, they are done. Overcooking may cause them to turn rubbery, so always watch closely during this step.
Your curry leaf prawn fry is now ready to serve! Spoon it onto a plate and enjoy it hot. This dish pairs beautifully with plain steamed rice, curd rice, lemon rice, rasam, or even with chapati and dosa. The flavors are bold, aromatic, and sure to impress anyone who takes a bite.

Storage & Leftover Tips

Store any leftovers in an airtight container in the fridge.
It stays good for 1–2 days.
Reheat in a pan or microwave. Add a splash of water if it looks dry.

Pro Tip: This prawn fry tastes even better the next day as the flavors deepen!

FAQS

Can I use frozen prawns?

Yes, you can. Just make sure to thaw them completely and drain any extra water before cooking.

Can I skip curry leaf powder?

You can, but the flavor will not be the same. The curry leaf powder is what gives this dish its unique taste.

How do I know when prawns are cooked?

Prawns cook quickly. They are done when they curl into a ‘C’ shape and turn pink. Don’t overcook!

What oil should I use?

You can use regular cooking oil or coconut oil for a stronger flavor.

Is this dish very spicy?

It’s moderately spicy. You can reduce the chili powder or skip green chillies to make it milder.

How to Enjoy Curry Leaf Prawn Fry

This dish is versatile and goes well with many meals. Here are some easy and delicious ways to serve it:

Steamed White Rice and Rasam (recipe link): A simple, comforting combination that highlights the flavors of the prawns.
Jeera Rice or Ghee Rice (recipe link): The mild spices or rich buttery taste of these rice dishes perfectly complement the prawns.
Chapati or Parotta: Soft flatbreads are a great way to scoop up the prawns and enjoy every bite.
Curd Rice: The cool, creamy curd rice balances the spices in the dish.
Dosa or Neer Dosa: Thin crepes pair wonderfully with the flavorful prawn fry.

Feeling fancy? Serve it as a starter with fresh lemon wedges and crunchy onion rings for a zesty kick!