Curry Leaves Prawn is one of those dishes that makes your kitchen smell surely amazing. The combination of crispy fried prawns and the incredible aroma of curry leaves creates something truly special. I love making this when I want something that feels fancy but doesn’t take forever to prepare. The prawns get beautifully crispy from the batter and cornflake coating, while the curry leaves add that distinctive fragrance that makes South Asian cooking so wonderful. It’s a dish that always impresses guests but is simple for home cooks to master.
About the Recipe
This recipe transforms simple prawns into something restaurant-worthy. The secret lies in the double coating technique – first the batter, then the crushed cornflakes for extra crunch. What makes this dish special is how the curry leaves infuse their unique flavor into the sauce. The combination of garlic, green chilli paste, and soy sauce creates a perfect balance of heat and umami. It’s the kind of recipe that works beautifully for dinner parties or when you’re craving something a bit different for weeknight dinner.
Why You’ll Love This Recipe
You’ll fall in love with how crispy these prawns turn out. The cornflake coating gives them an incredible crunch that’s different from regular battered seafood. The curry leaves aren’t just garnish here – they’re the star that brings everything together with their amazing fragrance. What I really love is how quick this recipe is. You can have restaurant-quality prawns on your table in less than 30 minutes. The sauce is light but packed with flavor, and the final garnish of fried curry leaves adds both beauty and an extra burst of aroma that’ll have everyone asking for the recipe.
Curry Leaves Prawn
Make sure your oil is hot before frying the prawns – they should sizzle immediately when they hit the oil. Don’t overcrowd the pan when frying. Work in batches if needed. Pat the prawns completely dry before dipping in batter for better coating. Crush the cornflakes just before using to keep them crispy. Fresh curry leaves make all the difference, so try to avoid dried ones if possible.
Serving and Storing Suggestions
This recipe serves 2-3 people as an appetizer or 2 as a main dish. Total time is about 25 minutes. Serve immediately while the prawns are still crispy – they’re best enjoyed hot and fresh. These don’t store well once cooked, so plan to eat them right away. Pair with steamed rice or enjoy as finger food with drinks.
Similar Recipes
- Crispy Honey Garlic Prawns
- Salt and Pepper Prawns
- Coconut Crusted Shrimp
- Garlic Butter Prawns
- Spicy Chilli Prawns
Nutrient Benefits
Prawns are an excellent source of protein and contain important nutrients like selenium and vitamin B12. They’re naturally low in calories and contain healthy omega-3 fatty acids. Curry leaves provide antioxidants and have been used traditionally for their health benefits. Garlic offers immune-boosting properties, while the minimal oil used in the sauce keeps this dish relatively light.
Curry Leaves Prawn
Ingredients
- 8 to 10 Prawns (washed, cleaned, deveined)
- Sugar (a pinch)
- 1/2 tsp Butter
- 1 tsp Oil (+ extra for frying)
- Curry Leaves (handful)
- 1/2 tsp Garlic (finely chopped)
- 1/2 tsp Green Chilli Paste
- 1/4 tsp Soy Sauce
- 2 tbsp Cornflakes (or Breadcrumbs - crushed)
- Salt as per taste
- Pepper Powder as per taste
For the batter:
- 3 tsp Corn Flour - 3 tsp
- 1 1/2 tsp Maida (Plain Flour)
- Sugar (a pinch)
- Salt as per taste
- Pepper Powder as per taste
Instructions
- Add all the batter ingredients in a bowl.
- Sprinkle a little water and mix well.
- Heat oil for frying in a deep frying pan.
- Dip the prawns in the batter and roll them gently in the cornflakes.
- Add this to the hot oil and fry for a minute or two.
- In a separate pan, heat 1 tsp of oil and butter.
- Add the garlic, curry leaves and fry for 45 seconds.
- Sprinkle a little water and add the chilli paste, salt, sugar, pepper powder and soy sauce.
- When it starts to simmer and thicken, add the prawns.
- Stir well and remove.
- Transfer to a serving bowl.
- Fry some curry leaves in little oil and pour over the prawns.
- Serve at once.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, but make sure to thaw them completely and pat them very dry. Frozen prawns often have more moisture, which can make the batter soggy. Let them sit on paper towels for a few minutes after thawing to remove excess water.
What can I substitute for cornflakes if I don’t have them?
Breadcrumbs work perfectly as mentioned in the recipe. You can also use crushed crackers or even panko breadcrumbs for extra crunch. Just make sure whatever you use is finely crushed for better coating.
How do I know when the prawns are cooked properly?
Prawns cook very quickly, usually in 1-2 minutes as mentioned. They’re done when they turn pink and opaque. Don’t overcook them as they’ll become tough and rubbery. The coating should be golden brown and crispy.
Can I make this recipe less spicy for kids?
Surely. Just reduce or skip the green chilli paste completely. The dish will still taste great with just the garlic, curry leaves, and soy sauce. You can always serve extra chilli sauce on the side for adults.
