How to make Prawn Dry Roast -

Marinated prawns sauteed and served with crisply sauteed curry leaves, onion, ginger and garlic

Sanjeev Kapoor

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Prawn (small) (छोटे प्रॉन्स), Turmeric powder (हल्दी का पावडर)

Cuisine : Goan

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Stuffed Squids Prawn Stew Grilled Prawns With Rice Sorse Ilish - SK Khazana

Prawn Dry Roast

Prawn Dry Roast Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Dry Roast Recipe

  • Prawn (small) peeled and deveined 1 kilogram

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 tablespoon

  • Black pepper powder 1/2 teaspoon

  • Lemon juice 1/2 tablespoon

  • Salt to taste

  • Garam masala powder 1 1/2 teaspoon

  • Oil 1/2 cup

  • Curry leaves 15-20

  • Onions sliced 4 medium

  • Ginger cut 2

  • Garlic thinly sliced 10 cloves


Step 1

Marinate the prawns with turmeric powder, red chilli powder, black pepper powder, lemon juice, salt and one teaspoon garam masala powder.

Step 2

Set aside for thirty minutes. Heat oil in a non stick pan.

Step 3

Add marinated prawns and sauté on high heat for four to five minutes.

Step 4

Drain on an absorbent paper and set aside.

Step 5

In the same oil, add curry leaves and sauté till crisp. Add onions, ginger and garlic.

Step 6

Add salt and sauté till onions become golden brown.

Step 7

Add prawns and toss well. Sprinkle remaining garam masala and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.