Prawn Chili Fry

The East Indian prawn chili fry is a simple saute of onions, potatoes, and spices. Today, we make it with prawns but chicken and other meats work too. We serve with rice roti appas or chapati for a quick meal

Course Dinner, Lunch

Cuisine East-Indian

Keyword chili fry, East-Indian recipes, prawns

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 260kcal

Ingredients

1 cup Prawns or shrimp
3 tbsp Vegetable oil
2 large Onions thinly sliced
2 med Potatoes peeled and diced into small cubes
1 large Tomato sliced
2 med Chilies red or green
½ tsp Turmeric powder
½ tsp Chili powder or cayenne pepper
1 tbsp Vinegar
1 tsp Sugar
½ tsp Kosher salt
½ tsp Black pepper
¼ cup Chopped cilantro

Instructions

Prawns - Clean the prawns by removing the shells but leaving the tails. Devein them and pat them dry. Then, season with salt and pepper. Set aside.
1 cup Prawns or shrimp
Saute - In a frying pan add 2 tbsp of oil and saute the onions until almost golden brown. Add the potatoes, salt, pepper, and turmeric powder. Continue to cook stirring frequently.
3 tbsp Vegetable oil, 2 large Onions, 2 med Potatoes, ½ tsp Turmeric powder
Spice - Once the potatoes are tender, add the tomatoes, chopped chilies, and chilly powder.
1 large Tomato, 2 med Chilies, ½ tsp Chili powder
Prawns - Move the onion and potato mixture and make space in the center of the frying pan. Add, the remaining oil and the prawns. Cook the prawns in the center for 2 to 4 minutes or until just pink in color.
Pro tip - I like to isolate the prawns in the center of the pan for the first few minutes. This reduces the fishy smell adding to the whole dish.
Assemble - Once the prawns are pink in color combine them with the rest of the ingredients in the pan. Cook for 2 to 4 minutes more until the prawns are tender. Add the vinegar, sugar, and chopped cilantro. Taste and adjust seasoning.
1 tbsp Vinegar, 1 tsp Sugar, ½ tsp Kosher salt, ½ tsp Black pepper, ¼ cup Chopped cilantro

Nutrition