Sindhi Style Prawn Fry
An easy and flavorful weeknight meal, this Sindhi style prawn fry is adapted from Aroona Reejhsinghani's book, "The Sindhi Kitchen".
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup oil (canola, sunflower or vegetable)
- ½ pound shrimp or prawn (pre-cooked and thawed)
- ½ teaspoon salt or to taste
- ½ yellow onion (thinly sliced in half rings)
- 1 teaspoon cumin seeds
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ½ teaspoon red chili flakes
- 2 bird eye’s chilies (finely chopped)
- 2 tablespoon cilantro (finely chopped)
Instructions
- 1
Heat ¼ cup of neutral oil in a saucepan. Add shrimp or prawn, salt, and fry for 5-7 minutes until cooked through.
- 2
Remove from saucepan and drain on paper towel.
- 3
Reheat remaining oil and add cumin seeds. Fry for 30 seconds or until aromatic.
- 4
Add chopped onion and fry for 5-7 minutes until limp and translucent.
- 5
Add crushed ginger and garlic, and fry for 30 seconds to 1 minutes.
- 6
Add ground spices and fry for 1 minute, until they stop smelling raw. Add a splash water to deglaze the pan if needed.
- 7
Add diced chilies, cilantro, and cooked shrimp/prawns. Fry and coat in the masala for a couple of minutes. Serve immediately with roti or naan.