Podi Prawn Fry
Prawns cook quickly enough that Chennai Milagai Podi can function as a final seasoning without losing freshness. Curry leaves, sesame oil and lemon reInformationrce the South Indian direction while keeping the dish dry and suitable as either a starter or side.
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
✨ Zaika Potli Secret Technique
Add 2 tbsp Chennai Milagai Podi during the final minute of cooking and toss gently until it coats the prawns.
Ingredients
Ingredients
- Prawns — 500 g, peeled and deveined
- Turmeric — ¼ tsp
- Salt — ½ tsp
- Sesame oil — 1½ tbsp
- Curry leaves — 12
- Garlic — 4 cloves, finely sliced
- Chennai Milagai Podi — 2 tbsp / about 16–20 g
- Lemon juice — 1 tbsp
Cooking Instructions
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1Toss prawns with turmeric and salt.
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2Heat sesame oil in a wide pan over medium-high heat.
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3Add curry leaves and garlic.
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4Fry until the garlic is lightly golden.
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5Add the prawns in a single layer.
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6Cook for approximately 1½–2 minutes on one side.
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7Turn and cook for another 1–2 minutes.
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8As soon as the prawns are almost cooked, reduce the heat.
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9Sprinkle Chennai Milagai Podi over them.
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10Toss for 30–60 seconds until evenly coated.
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11Turn off the heat immediately.
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12Finish with lemon juice.
💡 Chef's Pro Tip
Prawns should form a loose “C” when cooked. If they tighten into very firm circles, they have usually gone too far.
🍽️ Perfect Serving Pairings
My Take On Podi Prawn Fry
Prawns cook quickly enough that Chennai Milagai Podi can function as a final seasoning without losing freshness. Curry leaves, sesame oil and lemon reInformationrce the South Indian direction while keeping the dish dry and suitable as either a starter or side.
The Secret: Prawns should form a loose “C” when cooked. If they tighten into very firm circles, they have usually gone too far.