Indian Prawn Fried Rice - Shrimp Fried Rice - Fast Curries

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Shilpa

Indian Prawn Fried Rice - Shrimp Fried Rice

If it isn't already in your repertoire, this Indian Prawn Fried Rice - Shrimp Fried Rice is likely going to become a weeknight staple.

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Prep Time 3

Cook Time 12

Total Time 15

Servings: 2

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method

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

Equipment

1 Deep Bottom Wok or Pan

Method

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.