Kerala Tawa Prawn Fry

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If you llike big flavours, quick cooking and dishes that taste like they’ve come straight from a beachside café in South India, then you are going to love this Kerala-style tawa prawn fry.

This is one of those recipes that proves you don’t need hours in the kitchen to get incredible results. In fact, once your prawns are marinated, this dish comes together in well under 15 minutes. Fast, fiery and absolutely packed with flavour – this is Kerala cooking at its best.

I’ve eaten versions of this dish all over Kerala, from small toddy shops to family homes and the beauty of it is always the same. Fresh prawns marinated in a bold, no nonsense marinade, a hot pan and no messing about. Traditionally cooked on a flat griddle (a tawa), the prawns are shallow-fried until beautifully caramelised on the outside while staying juicy inside. Served with rice, paratha or even just a squeeze of lime and a cold beer, it’s the sort of food that makes you stop talking and just eat.

Kerala style prawn fry served on a bed on curry leaves and topped with crispy curry leaves

What Is Kerala-Style Tawa Prawn Fry?

Kerala tawa prawn fry is a dry or semi-dry seafood dish made with prawns marinated in spices, garlic, ginger, chilli and often a little vinegar or lemon juice. Curry leaves are essential, adding that unmistakable South Indian aroma and coconut oil is traditionally used for frying.

Unlike prawn curries, there’s no sauce here. This dish is all about intense flavour clinging to the prawns, achieved through quick, high-heat cooking. It’s spicy, savoury, slightly tangy and deeply satisfying.

Why You’ll Love This Recipe

It’s quick and easy – perfect for weeknights
Minimal ingredients, maximum flavour
Naturally gluten-free
Easy to scale up or down
Works brilliantly as a main or a starter

If you’ve got prawns in the fridge, you’re already halfway there.

Ingredients

Fresh ingredients are key to getting the best flavour from this Kerala Style Prawn Fry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Peeled medium sized prawns
Salt
Ground turmeric
Ground cumin
ground coriander
Ground fennel (optional)
Ground black pepper
Kashmiri chilli powder
Garlic and ginger paste
Cider or coconut vinegar
Thick coconut milk
FOR THE PRAWN FRY
Coconut oil
Fresh or frozen curry leaves
Shallots, thinly sliced
Ground pepper, if desired
Salt and black pepper to taste

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: In a bowl, mix the chilli powders, cumin, coriander, turmeric, black pepper, garlic and ginger paste, vinegar and salt. Add the prawns and mix well so they’re evenly coated. Set aside for 10–20 minutes. Even a short marinade works wonders here but you can go straight to cooking if time is an issue.

Step 2: Place a heavy pan or tawa over medium-high heat and add the coconut oil. When hot, toss in the curry leaves and let them crackle – this step alone will make your kitchen smell incredible.

Step 3: Add the prawns in a single layer. Don’t overcrowd the pan – cook in batches if needed. Fry for about 2 minutes per side, until they’re cooked through and lightly charred at the edges.

Step 4: Add the shallots once the prawns are almost done and fry briefly until just softened and lightly caramelised.

Kerala tawa prawns on a bed of curry leaves

Step 5: Try one and season with more salt and pepper if needed. Squeeze some lime juice over the top if you like and serve hot.

Variations

Extra spicy: Add crushed dried red chillies
Garlic lovers: Add sliced garlic during frying
Coastal twist: Add a pinch of fennel powder
Fish version: Works beautifully with firm white fish

Useful Equipment

You don’t need much, but the right kit helps:

Heavy frying pan or cast-iron skillet (a tawa if you have one)
Mixing bowl for marinating
Sharp knife
Tongs or a fish slice
Splatter guard (optional but helpful!)

Storage and Reheating

This dish is best eaten fresh, but leftovers can be stored:

Avoid microwaving if possible, as prawns can toughen

Refrigerate for up to 2 days

Reheat gently in a hot pan with a splash of oil

Top Tip

Don’t overcook the prawns – they turn rubbery fast.

Top Tips for Perfect Results

Don’t overcook the prawns – they turn rubbery fast
Use Kashmiri chilli powder for colour without too much heat
Coconut oil makes a huge difference to flavour
Let the pan get properly hot before adding the prawns
Cook in batches if necessary

Final Thoughts

Kerala-style tawa prawn fry is proof that simple cooking can be spectacular. A few spices, a hot pan and fresh prawns are all you need to create something that tastes truly special. If you’re short on time but craving big, bold flavours, this is a recipe you’ll come back to again and again.

Give it a go, tweak it to your taste and don’t be surprised if it becomes one of your go-to seafood dishes.

FAQ

Can you use frozen prawns?

Yes, just thaw completely and pat dry before marinating.

Is this Kerala-Style tawa prawn fry spicy?

It’s medium heat as written. Adjust chilli levels to taste.

Can you work ahead?

You can marinate the prawns up to 24 hours in advance without the vinegar. Then just add the vinegar 10 to 20 minutes before cooking. You want to cook the prawns just before serving for best results.

Want to try more spicy recipes? Try these!

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this Kerala-Style Tawa Prawn Fry recipe?

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