Prawn Pepper Fry Recipe


  • 800 gms Prawns
  • 200 ml Canola Oil
  • 4 Green Cardamoms
  • 2 Pieces of Cinnamon
  • 1 Small Piece Pather Ke Phool
  • 500 gm Onions
  • 400 gm Tomatoes
  • 5 Curry leaves
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 tsp Turmeric
  • 2 tbsp Coriander powder
  • 2 tbsp Black Pepper Powder
  • Salt to taste
  • 1 Lemon
  • Coriander (Fresh)


  1. Clean and Devein the prawns and apply salt and keep aside. Fine chop onions and tomatoes and keep aside.

  2. Heat canola oil and add green cardamom, cinnamon and pathar ke phool. Once they splutter add the onions and curry leaves. Saute till transparent.

  3. Now add the ginger and garlic paste and saute well. Add turmeric, and coriander powder and half the black pepper powder.

  4. Saute for a while and now add tomatoes. Cook for 10 mins and then add prawns and salt and remaining pepper powder.

  5. Squeeze lime and take off flame. Garnish with freshly chopped coriander. Serve hot with steamed rice.

Tip: If fish is to be stored for more than a day, clean it, rub with salt, turmeric and if liked, a dash of vinegar before freezing.

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