Malabar Prawns Masala Fry

Prep Time:

30 minutes

Cooking Time:

15 minutes

Servings:

Calories:

~150–200 per serving (shrimp are lean, ~100 kcal per 100g raw, plus oil).

Diet:

Pescatarian. (Substitute firm tofu or mushrooms for a vegetarian variant.)

Level:

Easy

Origin/Cuisine:

Kerala (Malabar region, South India)

About the Cuisine

Kerala-style prawns (masala fry) with curry leaves and spices. Malabar Prawns Masala Fry comes from Kerala’s Malabar coast (“God’s Own Country”), known for its fragrant, coconut-infused cuisine. While many Malabar prawn dishes are curried, the is a dry, spicy stir-fry of prawns. It uses fresh prawns tossed in a paste of red chillies, coriander, turmeric, ginger, garlic and curry leaves, then pan-fried (often with a little coconut oil) until crisp. Historical and culinary details are drawn from regional recipes and food. Grandmother’s tips (“nuska”) are traditional cooking hints common in home kitchens.

Ingredients

500g fresh prawns, cleaned and deveined
1 tbsp coconut oil (for authentic flavour)
10–12 fresh curry leaves
Salt to taste

For the Masala Paste:
1 tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
2 tsp AZUE’s Grandma’s Special Nuska Kashmiri Red Chilli Powder
1 tsp AZUE’s Grandma’s Special Nuska Coriander Powder
1 tsp AZUE’s Grandma’s Special Nuska Black Pepper Powder
1-inch piece ginger
5 garlic cloves
2–3 green chillies (optional for extra heat)
2 tbsp water (to blend into a paste)

Preparation

Step 1: Prepare the Masala Paste
Grind together ginger, garlic, green chillies, turmeric powder, Kashmiri red chilli powder, coriander powder, black pepper powder, and water to form a thick, smooth paste.

Step 2: Marinate the Prawns
Coat the cleaned prawns in the masala paste and salt.
Set aside for at least 20 minutes to absorb the flavours.

Step 3: Fry
Heat coconut oil in a heavy-bottomed pan.
Add curry leaves and let them splutter.
Add the marinated prawns in a single layer.
Stir-fry on medium-high heat for 5–7 minutes until prawns turn pink, slightly crisp, and masala clings well. Avoid overcooking to keep them juicy.

Step 4: Serve
Serve hot with steamed rice, Kerala parotta, or as a spicy appetiser.

Notes (Variations)

Vegetarian: Substitute mushrooms or firm tofu for prawns and increase coconut to 30 g for a similar texture.
Vegan: Use oil and omit any ghee/butter. The recipe is naturally dairy-free.
Pescatarian: (Already pescatarian) For extra sauce, you can splash coconut water or tamarind juice during cooking.

Grandma's Nuska

Marinate the prawns briefly with turmeric and chilli so they get seasoned through. Temper mustard seeds in coconut oil before adding onions, and don’t skip the curry leaves, they are a signature of Kerala flavour. Finish by squeezing lime juice over the prawns off the heat to brighten the dish. Serve hot with steamed rice, appam, or dosa.