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Prawn Masala Fry

Prawns coated in a fiery masala & shallow fried to perfection! You can't go wrong with this one!
Course Side Dish
Cuisine Mangalorean
Keyword Masala Fry, prawns
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 15 medium sized prawns cleaned
  • 2-3 tsp or to taste bafat powder
  • 1 tsp cumin/jeera powder
  • 3/4 th tsp ginger paste
  • 1/4 tsp garlic paste
  • 1 tsp approx vinegar or 1 tsp thick tamarind juice
  • 2-3 tsp rice flour/powder adjust according to the masala required
  • 2-3 tbsp coconut oil
  • salt to taste
  • 3 sprigs approx 30 leaves kadipatta/curry leaves


  • Marinate the prawns with the salt, bafat powder, jeera powder, ginger-garlic paste, vinegar (or tamarind juice), rice flour, 1 tbsp oil and 1 sprig of curry leaves finely chopped. Keep aside for 10-15minutes.
  • In a frying pan put the marinated prawns with 1 cup of water and bring it to a boil. Reduce the flame to a medium high and let the prawns cook until the masala thickens. Leave the pan uncovered.
  • Transfer the prawns and its masala to one side of the pan and in the center of the pan pour the remaining 2 tbsp oil and the curry leaves (do not chop). Let the oil heat up a bit and then mix everything together and simmer for 2-3 minutes till the oil separates from the masala. When masala turns semi thick turn off the flame. If you don't need a thick masala continue to simmer/fry for another 2 minutes so that the masala fries some more.
  • Serve hot with rice or Neer Dosa


Another way of making the masala is to use meet-mirsaang (puli munchi). Ensure that you check for salt and vinegar before adding more as the meet-mirsaang is prepared with these two ingredients. Instead of rice flour you can use rice batter (from left over neer dosa batter). You may also pulse the mixture in a grinder along with the curry leaves instead of chopping them