It’s been raining prawns and shrimps since the weekend! Yesterday, I shared a delicious new recipe for prawns in sweet chili sauce. I bought a large quantity of prawns from Belapur Docks, where you can get the freshest seafood, so I’m well stocked with them.
Today, let me share a simple recipe for Marathi-style dry prawn fry. I even reheated some last night while enjoying drinks and watching the thrilling Asia Cup final between India and Pakistan. I prepared two classic Maharashtrian dishes—one made with shrimp and the other with tiger prawns.
Both dishes were incredibly tasty, enhanced by just a few spices, and a drizzle of lime juice made the prawns truly irresistible, especially with drinks. They turned out so well that my biker buddies kept asking for more! In fact, I made this exact same recipe on our ride to Alibaug last year, where the flavours were further intensified by using fresh prawns sourced from a local fisherman who had just returned from the sea with his catch. The fresher the prawns, the better the dish turns out to be.
This whole experience reminded me of the fantastic poem “Hemingway Dines on Boiled Shrimp and Beer” by Campbell McGrath. If you get a chance, do read it. Cheers to happy cooking!
Ingredients:
Prawns / Shrimps – 250 gms
Onion Paste – 1/2 cup
Ginger-garlic paste – 1 tbsp
Salt – to taste
Dry onion garlic powder – 1
Coarse Red Chilli Powder – 1 tbsp
Garam Masala – a pinch
Oil – for frying
Lime Juice -1 tbsp
Instructions:
1 ) Wash and devein the prawns and shrimps.
2 ) Marinate one batch of prawns with oil, ginger-garlic paste, garam masala, onion garlic powder, chilli powder and salt.
3 ) In one pan heat a tablespoon of oil and fry the prawns lightly turning sides. Once done, remove from the pan and serve with a topping of lime juice.
4 ) In another pan, heat oil and deep fry the second batch of prawns/shrimp. Remove from the pan, add chilli powder and salt. Serve them crisp.
Deep fried Shrimps with a hint of Salt & Chilli. Perfect pairing for your glass of Lager.
