Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Frying
Equipment
Wide frying pan; bowl; tongs; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 15 min
- Mix 600 g peeled raw prawns, 15 ml lemon juice, 1 tsp chili powder, ¼ tsp turmeric, ¾ tsp salt. Cover and refrigerate for 15 minutes.
Heat the aromatics · About 2 min
- Heat 30 ml neutral oil. Add 15 g garlic, chopped and dry 12 curry leaves; stir for 30–45 seconds.
Fry · About 6 min
- Add the prawns in one layer. Cook for 2–3 minutes per side, in batches if needed.
Check: Prawns become opaque and firm; check 63°C / 145°F where a probe fits.
Finish · About 1 min
- Sprinkle ½ tsp ground black pepper over the prawns and toss briefly. Serve hot.
Tips
- Dry curry leaves to reduce splashing.
- Use a wide pan so prawns fry rather than steam.
Substitutions
- Use butter instead of oil over moderate heat.
- Use paprika instead of chili powder for less heat.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Peel and devein prawns ahead; refrigerate them.
- Mix the dry spices ahead. Add lemon shortly before cooking.
FAQ
Why did the pan fill with water?
Prawns may have been wet or crowded. Pat them dry and cook smaller batches.
Can I use shell-on prawns?
Yes, but this measured draft uses peeled prawns. Shells change cooking and serving.
Do prawns need a long marinade?
No. Acid can soften them; keep this marinade short.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
