Flavors of Mumbai

Prawn Chilli Fry Recipe – Goan Prawn Chilli Fry Recipe | Goan Prawn Masala

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Prawn Chilli Fry recipe is my grandmother’s recipe and passed on to us who are their grandchildren now. I love my mother’s food a lot and this one is just to die for. We used to love eating prawn chilli fry with chapati or rice. This chilli fry is not the chinese or indo chinese chili fry recipe but this is a Goan chilli fry recipe.

Prawn Chilli Fry Recipe – Goan Prawn Chilli Fry Recipe | Goan Prawn Masala

This recipe is a quick and easy for modern housewives, mom to make something quick and delicious at the same time. It could be made as a side dish or main course. Also, this dish has no ginger or garlic. The ingredients used are basic ingredients yet the flavor is mouthwatering.

Prawn chilli fry tastes lip smacking with chapati, pao, rice, appams and dosa. If there is left-over which I doubt 😉 could be used as stuffing inside sandwiches, croquettes, samosa, frankie or grilled sandwiches. At my house I have specially made this to make prawn croquettes as this dish is just gobbled up in no time.

The main ingredients used are prawn, tomato, onion and potatoes. The only spices which goes are kashmiri red chili powder and turmeric. To give the tangy taste we add kokam or you could even add tamarind paste if kokum isn’t available.

The texture has to be semi-dry or dry and deep red – orangish color with loads of spice and tang. If you add plain red chili powder it won’t give the deep red color what kashmiri chili powder would impart. Mainly smaller to medium sized prawn are used but you could use any size of prawn for this dish. The only challenge is to cook prawn so add them towards the end as it takes 2-3 mins to cook. If prawns are over-cooked they tend to taste rubbery so cook them al-dente.

Prawn Chilli Fry recipe

How to make Goan Prawn Chilli Fry recipe:

1. Rinse the prawn, de-vein and de-shell them. Marinate the prawn with little salt and keep aside for 10 mins.

Prawn Chilli Fry recipe

2. Meanwhile, take a pan add oil.

Prawn Chilli Fry recipe

3. Once the oil is hot add the onion julienne.

Prawn Chilli Fry recipe

4. Saute until they have changed color.

Prawn Chilli Fry recipe

5. Time to add the tomatoes.

Prawn Chilli Fry recipe

6. Also, add in turmeric, kashmiri chili powder and sugar.

Prawn Chilli Fry recipe

7. Now add the potato cubes.

Prawn Chilli Fry recipe

8. Mix all nicely.

Prawn Chilli Fry recipe

9. Cover with a lid consisting water and simmer until potatoes are soft and cooked. There is no need to add extra water as this has to be cooked in it’s own juices.

Prawn Chilli Fry recipe

10. But do keep checking in between if the mixture is getting dry then add little water but not too much.

Prawn Chilli Fry recipe

11. Add prawn and salt for seasoning.

Prawn Chilli Fry recipe

12. Back to covering with a lid consisting water. Simmer for 2-3 mins or until prawn changes color and is cooked.

Prawn Chilli Fry recipe

13. Add kokam and cook without lid for 2 mins more on high heat so that the moisture dries out.

Prawn Chilli Fry recipe

14. Switch off the gas, check the taste and alter any spices if required. Lastly, garnish with coriander leaves. Serve goan prawn chilli fry hot with toasted bread, chapati, rice or pao.

Prawn Chilli Fry recipe

 

If you love sea food then do check goan prawns pulao, crab curry, achari jhinga, goan prawn curry recipe, prawns masala, pomfret recheado, clam dry and prawns in green masala.

Prawn Chilli Fry Recipe cart below:

Prawn Chilli Fry Recipe , how to make goan prawns masala
Recipe Type: Main, Side, Seafood
Cuisine: Indian, Goan
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 4
Prawn chilli fry tastes lip smacking with chapati, <g class=”gr_ gr_156 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”156″ data-gr-id=”156″>pao</g>, rice, appams and dosa. The main ingredients used are prawn, tomato, <g class=”gr_ gr_200 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-ins replaceWithoutSep” id=”200″ data-gr-id=”200″>onion</g> and potatoes.
Ingredients
  • 250 gms prawns medium sized (de-veined and de- shelled)
  • 1.5 tbsp oil
  • 3 medium sized onion chopped into julienne
  • 2 medium sized tomatoes chopped finely
  • 1 medium sized potato (peeled and chopped into cubes)
  • 1 tsp sugar (optional)
  • 1.5 tbsp <g class=”gr_ gr_243 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”243″ data-gr-id=”243″>kashmiri</g> red chili powder
  • 1 tsp turmeric powder
  • 4-5 <g class=”gr_ gr_244 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”244″ data-gr-id=”244″>garnicia</g> <g class=”gr_ gr_245 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”245″ data-gr-id=”245″>indica</g> (<g class=”gr_ gr_246 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”246″ data-gr-id=”246″>kokam</g>) or 1 tbsp tamarind pulp
  • 2 tbsp coriander leaves chopped finely for garnish
  • salt as per taste
Instructions
  1. Rinse the prawn, de-vein and de-shell them. Marinate the prawn with little salt and keep aside for 10 mins.
  2. <g class=”gr_ gr_168 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation multiReplace” id=”168″ data-gr-id=”168″>Meanwhile</g> take a pan add oil. Once <g class=”gr_ gr_170 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar only-ins replaceWithoutSep” id=”170″ data-gr-id=”170″>oil</g> is hot add the onion julienne.
  3. Saute until they have changed color.
  4. Time to add the tomatoes.
  5. <g class=”gr_ gr_148 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation multiReplace” id=”148″ data-gr-id=”148″>Also</g> add in turmeric, <g class=”gr_ gr_172 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”172″ data-gr-id=”172″>kashmiri</g> chili <g class=”gr_ gr_147 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation only-ins replaceWithoutSep” id=”147″ data-gr-id=”147″>powder</g> and sugar.
  6. Now add the potato cubes.
  7. Mix all nicely.
  8. Cover with a lid consisting water and simmer until potatoes are soft and cooked. There is no need to add extra water as this has to be cooked in <g class=”gr_ gr_221 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling” id=”221″ data-gr-id=”221″>it’s</g> own juices. But do keep checking in between if the mixture is getting dry then add <g class=”gr_ gr_225 gr-alert gr_gramm gr_disable_anim_appear undefined Grammar only-ins doubleReplace replaceWithoutSep” id=”225″ data-gr-id=”225″>little</g> water but not too much.
  9. Add prawn and salt for seasoning.
  10. Back to covering with a lid consisting water. Simmer for 2-3 mins or until prawn changes color and is cooked.
  11. Add <g class=”gr_ gr_146 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”146″ data-gr-id=”146″>kokam</g> and cook without lid for 2 mins more.
  12. Switch off the gas, check the taste and alter any spices if required.
  13. <g class=”gr_ gr_178 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation multiReplace” id=”178″ data-gr-id=”178″>Lastly</g> garnish with coriander leaves. Serve <g class=”gr_ gr_164 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”164″ data-gr-id=”164″>goan</g> prawn chilli fry hot with toasted bread, chapati, rice or <g class=”gr_ gr_165 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”165″ data-gr-id=”165″>pao</g>.
Notes
1. Ensure the prawn are de-veined else it would cause stomach upset.[br]2. Add chili powder as per your preference.[br]3. The gravy has to be <g class=”gr_ gr_228 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace” id=”228″ data-gr-id=”228″>semi dry</g> or thicker gravy. So there is no need to add extra water as this has to be cooked in <g class=”gr_ gr_220 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling” id=”220″ data-gr-id=”220″>it’s</g> own juices. <g class=”gr_ gr_224 gr-alert gr_gramm gr_disable_anim_appear undefined Punctuation multiReplace” id=”224″ data-gr-id=”224″>Also</g> remember prawn would leave moisture while cooking.

Comments

  2. Tried this recipe yesterday for a potluck party and was a hit. I was little doubtful since there is no garlic or ginger in this recipe which helps to reduce that fishy smell. But everybody liked it.
    Thanks for sharing this authentic Goan dish.
    Anita

    Reply

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