Prawn 65 Curry in 15 minutes

Prawn 65 Curry is a fiery, crispy South Indian appetizer that’s a beloved twist on the classic Chicken 65. This dish features succulent prawns marinated in a bold blend of spices, and a touch of chili, then pan-fried to golden perfection. The result is a crunchy, flavorful bite bursting with heat and aromatic spices, making it an irresistible snack or starter. Often garnished with curry leaves and a squeeze of lemon, Prawn 65 is perfect for those who crave spicy, tangy seafood with a satisfying crunch. It’s a popular treat at street stalls and festive gatherings alike, showcasing the vibrant flavors of Indian coastal cuisine.

Prawn 65 Curry is an exciting seafood adaptation of the iconic Chicken 65, a dish believed to have originated in Chennai (formerly Madras), Tamil Nadu, during the 20th century. The original Chicken 65 is thought to have been invented at the famous Buhari Hotel in 1965, and it quickly became a popular spicy deep-fried snack across South India.

The name “65” is said to refer either to the year of creation or the number of ingredients/spices used in the original recipe, though the exact origin remains a fun culinary mystery. Over time, cooks began experimenting with different proteins, including prawns, to offer a seafood version that retained the fiery, crunchy appeal.

Prawn 65 Curry combines the coastal love for seafood with the spicy, tangy flavors characteristic of South Indian cuisine. The marination with, red chilies and curry leaves gives it a distinctive punch, while frying delivers the signature crispy texture. Today, Prawn 65 is enjoyed not just in Tamil Nadu but across India and in Indian restaurants worldwide as a delicious, bold appetizer.

You can check out other chicken recipes here Butter Chicken Recipe

Lubainah

Prawn 65 Curry

Crispy, spicy Prawn 65 — a fiery South Indian seafood snack that’s packed with bold flavors and crunch! Perfect appetizer or party starter.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 people

Course: Dinner, Lunch

Cuisine: Indian

Ingredients Method Video Notes

Ingredients

  

• 250 g fresh prawns cleaned and deveined
• 1/2 tsp Kashmiri red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1/2 tsp coriander powder
• salt adjust to taste
• 1/2 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp finely minced onions
• 2-3 green chilies slit into halves
• A few curry leaves about 5–6 leaves

Method

 

In a bowl, combine the prawns with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, salt, and lemon juice. Mix well and let it marinate for 15-20 minutes.

Heat olive oil in a pan over medium heat. Add curry leaves and sauté until fragrant, about 30 seconds.

Add the marinated prawns and cook for 2-3 minutes, stirring occasionally.

Stir in the minced onions and continue to sauté until prawns are cooked through and onions become soft and translucent, about 3-4 minutes.

Add the slit green chilies and remove from heat. Serve hot as a delicious appetizer or as a main dish with rice or paratha.

Video

Notes

• Prawn Size: Use medium-sized fresh prawns for the best texture and flavor. You can also use frozen prawns, but thaw them completely before marinating.
• Spice Level: Adjust the Kashmiri red chili powder to control the heat. It gives a vibrant color with mild heat; use regular red chili powder for more spice.
• Oil Choice: Olive oil works well for a lighter, healthier version, but traditional recipes often use mustard oil or vegetable oil for authentic flavor.
• Onions: Finely minced onions add a subtle sweetness and texture, but you can skip or replace with sliced shallots if preferred.
• Curry Leaves: Fresh curry leaves enhance aroma and taste. If unavailable, dried curry leaves or a pinch of curry leaf powder can be used in a pinch.
• Serving Suggestions: Prawn 65 pairs beautifully with lemon wedges and fresh coriander garnish. Serve with coconut chutney or as a side to steamed rice or dosas.
• Make it Gluten-Free: This recipe is naturally gluten-free. Just ensure no added spice blends contain gluten.