Celebrated as the hero ingredient in many regional cuisines, did you know that our coastline is abundant with different types of prawns? Packed with flavour, high in Omega 3 Fatty Acids and protein, prawns are great for your immunity and are a rich source of antioxidants. From iconic dishes from the Eastern part of our nation like Prawn Malai Curry to southern classics like Malabar Prawn Curry, this versatile protein complements various Indian spices and palates.
Explore our wide range of freshwater & sea water prawns in a variety of sizes. They’re cleaned & deveined – so you can cook them straight out of the pack! Pair them with a bowl of aromatic rice or dunk neer dosas in spicy prawn curries, try a new recipe everyday!
Malabar Prawn Curry with Freshwater Prawns
The Malabar prawn curry originated along the coastline of South India in Kerala. This delicious spice-infused curry has signature flavours of the region – curry leaves and tamarind. A great combination of the regional spices and the moist texture & mildly sweet flavour of Licious Freshwater Prawns. They come cleaned and deveined with head and tail removed to help you save time in the kitchen. Here’s how you can whip up the rich and easy Malabar Prawn Curry.
Start by marinating the prawns and keep aside for 15 minutes.
In a pan roast coconut,methi and coriander seeds. Add this to the marinated prawns and keep aside.
Add coconut oil, onions, ginger garlic paste, mustard seeds and green chillies to a shallow pan.
Heat till it sputters.
Add coconut milk, salt and curry leaves and mix thoroughly.
Then add and simmer tomato, tamarind juice and jaggery.
Lastly add prawns and let it simmer for another 5-7 mins
Prawn Malai Curry with Giant Prawns
If you are a fan of flavours of the eastern part of India, Chingri Malai Curry is a specialty that you must not miss. This iconic indulgence is a delicious marriage of spices, and the coveted Giant prawns is handpicked by prawn lovers. An ideal choice for lunch, dinner or a special occasion, its creamy flavours compliment the prawns. You can make this dish in minutes with Licious Scampi (Giant Prawns). Cook up this delicious recipe in a jiffy.
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Prawn Malai Curry Recipe
Since you're using whole prawns, you can skip right to prep and cooking. A kilogram of prawns will feed 6 people. This recipe has been created keeping that number in mind. You can adjust it for larger or smaller groups.
Coat your prawns in half your turmeric powder and 1 tsp of salt and let them marinate
Put your sliced onions in your grinder and make a paste
Heat up your oil in a non-stick pan and fry your prawns in batches, for roughly 45 seconds on either side. Do not overcook them, or they will become tough
Add your ghee to the remaining oil and temper your whole spices – cardamom, cloves, bay leaves and cinnamon
Next, toss in your onion paste and let this fry till golden brown
Your ginger paste is next, fry this for at least 4 minutes
Follow this with the rest of your turmeric and the Kashmiri chilli powder. If your spices stick to your pan, add a little bit of the coconut milk to loosen them
At this stage you can add the rest of the salt and green chillies. Let this cook till the oil begins to separate
Your yogurt goes in next, make sure to lower the heat and stir well to break up any lumps. Let this simmer for about 4 minutes
Now it’s time for the coconut milk
When the coconut milk begins to boil, you can put in the fried prawns. After five minutes of cooking, you are all done
As a final step, sprinkle the garam masala over the top
Recipe Notes
So, if you’re craving the taste of Bengal because you live away from home or just never knew how to make it, then this recipe should certainly fix that. There is no denying the flavour this dish holds and once you get the hang of it, it becomes really easy to execute. Don’t forget to finish off your meal with a nice sandesh or rasgulla too. Tip: If you prefer to use deshelled prawns, then we also have great tiger prawns on offer, make sure to check out our selection.
Sweet Chilli Lime Prawns with Tiger Prawns
A simple, yet flavourful offering, Sweet Chilli Lime Prawns is a delightfully spicy dish with a dash of fresh lime. Ideal for party starters, our fresh and juicy Tiger Prawns lend this dish the right amount of crunch. The cleaned and deveined Licious Tiger Prawns make prepping this dish easier for you. Try this delectable treat with this quick recipe.
Combine oil, sweet chilli sauce, coriander, lime zest and juice, and garlic in a medium shallow dish. Season to taste. Add prawns and toss. Cover and refrigerate for 15 minutes.
Preheat a greased barbecue plate on medium-high heat. Using tongs, remove prawns from marinade and grill on a grill pan, turning occasionally, for 2-3 minutes until pink and just cooked through.
Ways to enjoy:
Rest them for a few minutes.
Arrange prawns on a plate. Sprinkle with coriander leaves. Serve with aioli and lime wedges.
4. Kerala-Style Prawn Mango Curry with Seawater Prawns
As it is the season of mangoes, why not try a tangy Chemmen Manga curry, a popular dish from Kerala. Though the raw mango hogs the limelight in this divine curry, the prawns are the ideal choice for protein. They are cooked in coconut milk, flavourful spices and raw mango which satiates your tangy cravings. Re-create this Kerala classic easily with our delicious Seawater Prawns (Kadal Eral).
In a bowl, add the marination ingredients such as turmeric, chilli powder, prawns, lemon juice and salt. Mix everything thoroughly and set it aside. Let the prawns marinate for thirty minutes.
In a blender, add grated coconut, tamarind, coriander seeds, chopped onions and red chillies. Grind these ingredients into a thick paste.
Place a saucepan on medium heat and add oil to it. Now, add turmeric, red chilli powder and stir fry them. Then, add the coconut paste to the pan and fry it for five minutes. Now, add the marinated prawns and mango pieces to the pan. Mix everything well. Pour coconut milk and let it simmer for a few minutes. Add a cup of water to the pan and bring the curry to a boil.
Once you are happy with the consistency, turn off the flame and serve it hot with roti or steamed rice.
Recipe Notes
Recipe TipPrawns tend to cook at a faster rate, anywhere between 3 to 7 minutes. So, it’s best to add it at the very end of the cooking process.Share your versionGot a better way to make Prawn Mango Curry? We would love to hear it. Share your recipe with us!Frequently Asked QuestionsCan I use any other milk to prepare prawn mango curry?No, you cannot use any other milk than coconut milk to prepare prawn mango curry.How long does prawn mango curry last in the fridge?Prawn mango curry lasts for two to three days in the refrigerator, when kept in an air-tight container.
5. Malvani Prawns Tawa Fry with Seawater Prawns
Each coastal region in the country has its own version of classic prawn recipes, the Malvani region known for its coastal delicacies is a confluence of many flavours. The no-fuss Malvani Prawns Tawa Fry is a simple, yet flavourful offering from this region. Perfectly crunchy on the outside and tender on the inside, the prawns are blended in aromatic masalas in this spicy indulgence. For your convenience, we clean, devein and remove the tail of our Licious Seawater Prawns. Check it out!
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Make Malvani Prawns Tawa Fry at Home with this Recipe
Take the prawns in a mixing bowl. Wash and clean them. Then add ginger-garlic paste, lemon juice, malvani masala, turmeric powder and salt. Mix the ingredients and marinate the prawns for about 30 minutes.
Take a pan and add some oil to it. When it is hot enough, fry the prawns in batches. Fry them until the colour changes and the prawns are slightly cooked. Fry all the prawns and set them aside.
In the same pan, add a little oil. Add the chopped onions and garlic to it. Cook until the onions turn translucent.
Add the fried prawns to the pan and mix them with the onion-garlic mixture. Squeeze some lemon juice and serve hot with mint chutney.
Recipe Notes
Recipe Tip
You can add semolina or rice flour to give the prawns an extra crispiness.
Share your version of this recipe
How do you make Prawns Tawa Fry at home? What ingredients do you use? Share your version with us!
Frequently Asked Questions
Can I pan-grill the prawns?
Yes. Instead of frying, you can also pan-grill the prawns.
Can I add garam masala to this recipe?
Yes. If malvani masala is not available then you can add garam masala.
6. Batter Fry Recipe with Sea White Prawns
Who knew that prawns could be the hottest pick for a crunchy appetizer! The juicy Prawn Batter Fry will steal the show at a house party. The batter fry adds an excellent crunch to the appetizer and the succulent, flavourful prawns make it irresistible for you to pass up. We clean and devein our Licious fresh and juicy Sea White Prawns, so, they are ready for you to toss straight into the pan. All you need to do is tie up your apron and head to the kitchen, read this quick recipe here.
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Win the Appetizer-Game With This Prawns Batter Fry Recipe!
Wash and drain the prawns. Pat them dry and transfer them in a bowl. Now add the marination ingredients and coat the prawns well. Refrigerate the marinated prawns for about 30 minutes.
Whisk egg in one bowl and mix corn flour and rice flour in it. Lay the breadcrumb in another bowl. Now, dip the marinated prawns in the egg-flour batter and then roll them into the breadcrumb. Repeat this process to ensure a thick coating.
In a deep pan, heat oil and switch the flame to medium. Once the oil is hot enough, deep fry the coated prawns until cooked and set aside on a tissue paper.
Garnish with lemon wedges and serve hot as a starter with chutney.
Recipe Notes
Recipe TipYou can also add rawa (semolina) to the breadcrumbs for an added crispy texture.Share your version of this recipeWhat is your favourite Prawns recipe? Do share your style or variation with us!Frequently Asked QuestionsHow to keep the batter from falling off?After washing, pat dry the prawns using a paper towel. This will prevent the batter from falling off.How long does the egg-corn-rice batter lasts in the refrigerator?The egg-corn-rice batter lasts for about 2 days in the refrigerator, when placed in an air-tight container.
