Crispy Prawns Indian Stirfry | Kurkurit Kolambi

There is nothing like crispy, fried seafood! This versatile dish can be  an excellent appetizer when you have company over, or eaten with simple dal & rice in the maincourse. 


Prepartion Time: 10 mins Cooking Time: 10 mins

Serves 4


  • 500 gm prawns, peeled & deveined. Watch my video here on how to devein prawns. 
  • 1 tbsp ginger garlic paste
  • garlic, chopped finely 
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • pinch of asafoetida / hinga
  • fresh lemon
  • salt to taste
  • 2 ½ tbsp oil

Marinating the prawns:

  • in a bowl, add chopped garlic
  •  add turmeric, red chilli, garam masala powder and pinch of asafoetida / hinga
  • squeeze fresh lemon juice
  • add oil and salt to taste
  • mix well and apply to the cleaned prawns from all sides
  • let it marinate for at least 15-20 mins

Frying method

  • In a frying pan, heat 2 ½ tbsp oil 
  • Add the marinated prawns
  • Fry for 2-3 mins from one side and flip them over to fry them from the other side. Make sure to flip them in 2-3 mins as overdone prawns become chewy
  • Add ½ tsp turmeric powder and mix it in the oil
  • Remove frying pan from heat
  • Squeeze some fresh lemon juice on top of the fried prawns (optional)
  • Serve hot
Served best as an appetizer or even goes well with simple dal rice

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The final video of the Learn To Cook – Basics series Kolambi Che Bhujne or Simple Prawns curry. This dish requires no complex cooking techniques or requires a lot of time to cook, but that doesn’t compromise the taste of this dish. It goes very well with dal rice or chapati or even bread.