Sindhi Style Prawn Fry Recipe
An easy and flavorful weeknight meal, this Sindhi style prawn fry is adapted from Aroona Reejhsinghani's book, "The Sindhi Kitchen".
Ingredients
- 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
- Heat ¼ cup of neutral oil in a saucepan. Add shrimp or prawn, salt, and fry for 5-7 minutes until cooked through.
- Remove from saucepan and drain on paper towel.
- Reheat remaining oil and add cumin seeds. Fry for 30 seconds or until aromatic.
- Add chopped onion and fry for 5-7 minutes until limp and translucent.
- Add crushed ginger and garlic, and fry for 30 seconds to 1 minutes.
- Add ground spices and fry for 1 minute, until they stop smelling raw. Add a splash water to deglaze the pan if needed.
- 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.