This prawn and potato chilli fry is a quick, spiced dinner with big flavour for not much effort. The potatoes cook down soft in a spiced onion and tomato base, then the prawns go in right at the end so they stay juicy.
It is ready in about 20 minutes and feeds four. As mild or as spicy as you like, just adjust the chilli powder to suit.
Why You’ll Love It
This one’s a keeper. It’s ready in about 20 minutes with big spiced flavour from just a few ingredients, the prawns stay juicy, it’s as mild or as spicy as you like, and it’s a nice change from the usual.
Handy Tips
Dice the potatoes small so they cook through quickly and the dish comes together fast. Cook the spices for a minute so they coat everything and release their flavour. Add the prawns right at the end, they only need a few minutes until they turn pink. A splash of water or stock helps the potatoes steam and soften under the lid.
Make It Your Way
Use less chilli powder for a milder version the kids will eat, or more if you like it hot. Swap the prawns for diced chicken thigh if you prefer, just cook it through before the potatoes. Serve it with rice or warm flatbread to soak everything up.
What To Serve With It
Lovely with steamed rice or warm flatbread. A dollop of yoghurt on the side cools the heat for the kids.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently until the prawns are just heated through, as prawns can toughen if overcooked.
Other Recipes You’ll Love
If you enjoyed this Prawn and Potato Chilli Fry, here are a few more ideas to add to your rotation:
Prawn and Potato Chilli Fry
Prep Time 10 minutes 
Cook Time
10 minutes 
Total Time 20 minutes 
Ingredients
Method
- Heat a good glug of olive oil in a big pan over medium heat.
- Add the sliced onions and a pinch of salt and cook until soft and starting to caramelise.
- Stir through the garlic paste and cook for a minute until fragrant.
- Add the diced potatoes and mix well.
- Throw in the cherry tomatoes and give it a stir.
- Sprinkle in the turmeric, coriander powder and chilli powder and mix everything together so it is coated.
- Add a splash of water or stock, pop a lid on and let it cook until the potatoes are tender.
- Once the potatoes are soft, add the raw prawns and stir through.
- Cook for a few minutes until the prawns turn pink and are cooked through.
- Finish with a big handful of fresh coriander.
- Give it a final stir and serve hot.
Nutrition
Video
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FAQs
Can I use raw prawns?
Yes. Use raw peeled prawns and add them right at the end so they stay nice and juicy.
How do I know when the prawns are cooked?
Cook them for a few minutes until they turn pink and are cooked through.
Why are the potatoes diced small?
Small diced potatoes cook faster, so the whole dish comes together quickly.
Easily made but I think curry spices would make this dish tastier.
Thanks for trying it, Kristina. Always feel free to add what you love. This one’s actually my take on a Goan prawn chilli fry. My hubby, Nev is from Goa, so it’s a dish that means a lot in our home. It’s its own style, a bit drier with more of a chilli kick than a curry, so I’ve kept the spicing true to that rather than using curry powder. But there’s no wrong way to make it your own at home. I love it when people add their twist to my recipes 🙂