Prawn Kerala Fry


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I am a Prawns > Fish person, and I am always on a lookout for good Prawns Recipes. This one took me by surprise, to be honest. It was 100% better than I imagined it to be and is my go to Indian Prawn Snack to serve during a dinner party or when we have appams being made at home.
A very easy recipe, takes you just 20 minutes to make. It's full of flavor, and is tad bit healthier, as I use gram flour (besan) over all purpose flour, to pack the recipe with crunch. The star ingredient for this recipe, is Kadi Patta (Curry Leaves). It comes from a sub-tropical tree, also known by the name sweet neem.
To Double Fry or to not to?
I always recommend double frying, whether it's this recipe or something basic like French Fries. It adds to the crunch, leaving the prawns and the outside layer of flour, crispier.
What kind or prawns can you use:
You can use literally any kind of prawns here, from tiger to shrimps. The prawns would have to be deveined and deshelled. But, you can have them with a tail. Thoroughly wash your prawns before use and make sure there's no remaining water.
Let's get to the recipe now.
Prep Time 10 mins
Cook Time 10 mins
Marinate Time 10 mins
Total Time 30 mins
Course Dinner, Evening, Snack
Cuisine Indian, South Indian
Yields 1 Serving


  • Deep Frying Pan


  • 400-500 g Prawns (Large, Tiger, Giant) - Deveined, Deshelled & Washed
  • Oil for frying

First Marination

  • 1.5 tbsp Ginger & Garlic Paste
  • 1 tsp Salt (to taste)
  • 1 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
  • ½ tsp Garam Masala
  • Pinch of Turmeric Powder

Second Marination

  • 3 tbsp Toasted Gram Flour (Besan)
  • 2 tbsp Cornstarch or Rice Flour
  • ½ Onion, sliced
  • 8-10 Curry Leaves (Kadi Patta) or 8 mint leaves
  • 1 Green Chilli Chopped


  • Once the prawns are deveined and deshelled, wash them thoroughly and drain completely.
  • Take a bowl, add all the ingredients for the first marinade, along with the prawns. Keep it aside for 10 minutes.
  • Meanwhile, you can start heating the oil. Once prawns are ready, remove excess water.
  • Add all the ingredients for second marination and mix well. Throw in some curry leaves and sprinkle some gram flour in the oil kept for frying.
  • Fry the prawns in batches of two, you can always double fry, after each batch to regain crispness. Serve hot and fresh for them to not become chewy.

Closing Note

I can't reiterate how brilliant these prawns taste! Let me know your thoughts in the comments below. If you recreate this and post it on your instagram, do tag @boy.eatsworld. 
Here are some more prawn recipes, for seafood-lovers like you:
Keyword Indian, kerala, Prawns, Speedy

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