FastCurries
If it isn’t already in your repertoire, this Indian Prawn Fried Rice – Shrimp Fried Rice is likely going to become a weeknight staple. This recipe features fluffy white rice studded with shrimp, coconut and tamarind. Fried rice is best made with day-old rice. That’s because, freshly cooked rice has a higher moisture content, so it doesn’t crisp up as well as leftover rice.
Ingredients needed to make Indian Prawn Fried Rice – Shrimp Fried Rice
3 tbsp oil of choice
1 and 1/4 tsp mustard seeds (rai)
15 curry leaves
1/2 cup finely chopped onion (red or white)
1.5 tsp ginger garlic paste
2 cups shrimp (frozen deveined shrimp)
3/4 tsp ground turmeric (haldi)
1/2 tsp ground red chili powder
3/4 tsp salt
1/4 cup dried desiccated coconut
1 tsp tamarind concentrate
2 cups cooked leftover rice
2 to 3 tbsp water (only if using fresh shrimp)
1 tsp cumin seeds (jeera)
2 tsp coriander seeds (dhaniya seeds)
1/4 tsp fenugreek seeds (methi seeds)
3 whole dried red chili peppers
Method –
Prep
First, crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. Also, you can use a mortar and pestle in case you don’t have a coffee grinder.
Second, finely chop the onion.
Cook –
First in a deep bottom wok or pot add oil on medium heat. Second, when the oil is hot add the mustard seeds and curry leaves. Further, when the mustard seeds splutter add in the onions.
Add the crushed spices, and the desiccated coconut and tamarind concentrate and stir until combined. Finally add in 2 cups rice stir well and cook for a minute or 2 until well mixed. Turn off heat.
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Moreover, try some of our other recipes
Peanut Chilli Thecha – Green Chilli Peanut Chutney
Also, try some of our instant pot recipes.
Indian Prawn Fried Rice – Shrimp Fried Rice
Equipment
- 1 Deep Bottom Wok or Pan
Ingredients
- 3 tbsp oil of choice
- 1 and 1/4 tsp mustard seeds (rai)
- 15 curry leaves
- 1/2 cup finely chopped onion (red or white)
- 1.5 tsp ginger garlic paste
- 2 cups shrimp (frozen deveined shrimp)
- 3/4 tsp ground turmeric (haldi)
- 1/2 tsp ground red chili powder
- 3/4 tsp salt
- 1/4 cup dried desiccated coconut
- 1 tsp tamarind concentrate
- 2 cups cooked leftover rice
- 2 to 3 tbsp water (only if using fresh shrimp)
Crushed Spices
- 1 tsp cumin seeds (jeera)
- 2 tsp coriander seeds (dhaniya seeds)
- 1/4 tsp fenugreek seeds (methi seeds)
- 3 whole dried red chili peppers
Instructions
Prep
- Crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. Also, you can use a mortar and pestle in case you don’t have a coffee grinder.
- Finely chop the onion.
Cook
- In a deep bottom wok or pot add oil on medium heat. When the oil is hot add the mustard seeds and curry leaves. Further, when the mustard seeds splutter add in the onions.
- When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds. Add the turmeric, red chili powder, and salt stir well. Further add in the shrimp. (I used frozen shrimp which I didn't thaw). Let the shrimp cook for 5 to 7 minutes until its cooked and completely dry. If using fresh shrimp add 2 to 3 tbsp. water to let it cook.
- Add the crushed spices, and the desiccated coconut and tamarind concentrate and stir until combined. Finally add in 2 cups rice stir well and cook for a minute or 2 until well mixed. Turn off heat.
