Go Back

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".
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • 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


  • 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.
Keyword gluten free