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Spicy Tawa Prawns - Uttpal's Kitchen

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  1. Indian Cuisine
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photo by Uttpal K

500 grams prawn
prawn Prawn is a type of shrimp which is used in many seafood dishes. It is very popular and is mostly eaten in its barbecued form. Prawn has a white creamy flesh which is boneless and is very soft and tasty....
    6 pieces onion
    onion Onion is a popular root vegetable with a sharp flavor that can boost the aromatic flavor of meats and vegetables almost instantly. Available worldwide, onions are easy to grow and have a long shelf life. When chopped an onion release Sulfar gas which makes humans tear . There are...
    • cebolla
    • Sal
    • Pyaj
    1 pieces potato
    potato Potatoes are most integral part of vegetable supply in the world .They are starchy and tuberous with high water content. They are of various shape and size . They can be baked, boiled, fried, roasted , steamed, mashed, placed in salads ,with or without the peel . it...
    • la patata
    • Sal
    • aalu
    2 pieces Tomato
    Tomato Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
    • tomate
    • Sal
    • tamatar
    30 pieces Garlic
    Garlic Garlic is known for its edible root bulb which has a pungent flavor. It is used in many cuisines around the world. Garlic is used in savory dishes to add strong aroma and flavor. ...
    • ajo
    • Sal
    • Lashun
    1 table spoon Ginger
    Ginger Ginger is a hot, fragrant kitchen spice. It is an edible root which can be consumed as a delicacy, medicine or spice. It has a strong aromatic flavor and spicy taste that has been used since ancient times in Indian and Chinese cuisines. ...
    • Jengibre
    • Sal
    • Adrak
    2 teaspoon Turmeric powder
    Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
    • haldi powder
    2 table spoon red chili powder
    red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
    • Lal mirch powder
      (लाल मिर्च पाउडर)
    1 table spoon Garam Masala Powder
    Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
    • garam masaala paudar
      (गरम मसाला पाउडर)
    1 teaspoon Mustard seeds
    Mustard seeds Mustard seeds are tiny, black-brown or yellow colored seeds. They are pungent and peppery in taste. They are used in vegetables dishes, pickles and curries. Ground or whole seeds are mixed with vinegar to make mustard paste....
    • Las semillas de mostaza
    • Sal
    • sarson ke beej
      (सरसों के बीज)
    4 table spoon olive pomace oil
    olive pomace oil ...
      1 teaspoons salt
      Also known as : sea salt , iodized salt
      • sal
      • Sal
      • namak
      Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
      • Sal
      • Hara Dhaniya
        ( हरा धनिया)
      1 table spoon fish masala powder
      fish masala powder ...
        About The Chef
        Lives in : Navi Mumbai India A self trained chef, food blogger and a foodie by birth right...that's me. :)

        Spicy Tawa Prawns - Uttpal's Kitchen

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        • Prep:
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        One recipe every non-veg foodie may want to hog on in the rains. I have tried to keep it simple so that you don’t have to hunt much for anything.
        • Clean the Prawns and de-vein them. Keep aside.

        • Cut the Onions, Tomato and Potato and keep aside.

        • Make fresh ginger garlic paste. Keep aside.

        • Many people ask me why Fresh ginger garlic? Answer is simple – packed ginger garlic paste does not taste fresh :)

        • Heat a Large Pan/Tawa. Add a good amount of Olive Pomace Oil.

        • Add some mustard seeds and turmeric powder.

        • Once the seeds splutter, add the ginger garlic paste and stir fry for a while.

        • Add Onions and fry till they go pink.

        • Add the tomatoes and fry for a minute. Add potatoes and stir well.

        • Add the Red chili powder, Salt and Fish Masala (optional) and mix well

        • Add the Prawns, stir well and cover with a lid.

        • Cook for about 5 mins on low flame so that the potatoes are done and remove the lid from the pan/tawa.

        • Keep stirring from time to time and roll over the prawns well for about 10 mins.

        • Once they start leaving oil near the edges, our dish is done.

        • Garnish and decorate as you want to and serve hot with Naan/Rotis.

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