Methi Prawns Recipe: 60 Photos
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FAQ
Cooking. Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn. Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
Cook until the curry/masala is thick and you see traces of oil on top. Reduce the heat completely and add the prawns. Cook just until the tails curl up to C shape, meaning they are cooked. Avoid overcooking to prevent them rubbery.
Simmering (cooking on low heat) the prawns for 10 minutes is only long enough to warm them, not overcook them. If your uncooked prawns smell sweet, not like ammonia or spoiled seafood, you can enjoy them as soon as they change color to be opaque and pink.
Prawns are low in calories and are a great base for flavour, so don't skimp on the marinade!
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
