Indian Prawn Fried Rice – Shrimp Fried Rice

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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.

Indian Prawn Fried Rice - Shrimp Fried Rice
Indian Prawn Fried Rice – Shrimp Fried 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. 

Furthermore, when the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds. Then 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.

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.

Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think. Further, Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other recipes

Spicy Peanut Fried Rice

Indian Egg Fried Rice

Peanut Chilli Thecha – Green Chilli Peanut Chutney

Raw Mango Jaggery Chutney

Coconut Cilantro Chutney

Also, try some of our instant pot recipes.

Indian Prawn Fried Rice – Shrimp Fried Rice

Shilpa
If it isn't already in your repertoire, this Indian Prawn Fried Rice – Shrimp Fried Rice is likely going to become a weeknight staple.
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 2

Equipment

  • 1 Deep Bottom Wok or Pan

Ingredients
  

Crushed Spices

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.
Keyword Coconut Shrimp Fried Rice, Easy Indian Shrimp Fried Rice, Mangalorean Fried Rice, Prawn Fried Rice, Shrimp Fried Rice, Spicy Prawn Fried Rice
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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