Few ingredients are as versatile and satisfying as prawns. They cook fast, carry flavour beautifully and bring a subtle sweetness that works in everything from spicy curries to light grills. There are many dishes that use prawns along India’s coast, from Kerala to Kolkata. Each region has its own special way of making them. Prawns are always impressive, whether you like them spicy and tangy or mild and buttery.
The Charm of Prawns
Prawns have a natural sweetness that makes them easy to pair with almost any flavour. They are soft and juicy, they soak up spices quickly. That’s why they are used in both everyday meals and special occasions. In India, prawns are often cooked right away after being bought at the local market, which keeps their delicate flavor. Families along the coast swear by them, and restaurants in many cities serve them in everything from pasta to biryani.
King Prawns – The Showstoppers
King prawns, as the name suggests, are the stars of the seafood world. Large, firm, and meaty, they’re ideal for grilling or frying. In Indian kitchens, they are often cooked as prawn masala fry or prawn gassi, where the size and texture allow them to hold their shape and soak up rich and spicy gravies. They also shine in Western preparations—grilled with garlic butter or tossed in pasta with herbs and cream.
Tiger Prawns – Bold and Flavourful
Tiger prawns are instantly recognisable by their striped shells and bold flavour. They are a little firmer than king prawns, which makes them great for barbecues and stir-fries. You can often find them sizzling on skewers at beach shacks in India or mixed with spices in South Indian curries.
Goan prawn curry is one of the most popular ways to eat tiger prawns when you are havinga beach vaccation. It is a coastal favorite that combines coconut milk and tamarind to make a dish that is both hot and sour.
Small Prawns – The Everyday Favourite
Not all prawns are meant for show of size. The smaller varieties, often preffered for cooking at home are perfect for quick cooking and hearty meals. They are tender and cook in minutes, making them ideal for weekday curries, fried rice or stir-fried snacks. In Kerala, chemmeen curry—made with small prawns, coconut, and curry leaves—is a staple that tastes best with appam or kappa (tapioca).
These smaller prawns also work beautifully in Indian-style fried snacks. A handful mixed with spices and shallow-fried in coconut oil can turn into a simple yet unforgettable dish.
Freshwater Prawns – The Gentle Giants
Freshwater prawns, commonly known as scampi, have a distinct flavour that’s milder than their sea cousins. They are big, juicy and a little sweet, which makes them great for dishes where the prawn is the star. Chingri malai curry is a rich, fragrant dish made with freshwater prawns and mustard gravy. It is served with steamed rice. Bengali comfort food is all about the balance between the creamy coconut milk and the sharp mustard.
Modern Takes on Prawns
Prawns are also getting popular in fusion cuisine these days. You can find them in sushi rolls, Asian stir-fries, prawn tempura, and even tacos with prawns. Chefs in India’s modern restaurants try out new dishes like butter garlic prawns, prawn popcorn and spicy prawn baos. These versions keep the main flavor of the ingredient while adding a global touch.
Ordering Prawns Sitting at Home
You don’t have to go to the coast or a fancy restaurant to enjoy them, which is the best part. Zomato lets you order a variety of prawn dishes from restaurants near you.
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