🍤 When Big Prawns Meet Bold Masalas & a Hot Tawa
Bagda (tiger prawns) don’t need much.
Just a handful of spices, a splash of mustard oil, and a sizzling tawa to become the hero of your meal.
Whether you’re from Odisha, Bengal, or any coastal region — Bagda Fry is that quick, bold, satisfying dish that disappears as soon as it’s served.
🛒 What You’ll Need (Serves 2–3):
6–8 large bagda chingudi (king prawns), cleaned and deveined
1 tbsp mustard oil (for marinade)
2 tbsp mustard oil (for frying)
½ tsp turmeric powder
1 tsp red chili powder
1 tsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
Optional: pinch of garam masala or fish masala
🔥 How to Make It – Spicy, Juicy & Tawa-Crisp
1. Marinate the Prawns
In a bowl, mix turmeric, chili powder, ginger-garlic paste, salt, mustard oil, and lemon juice.
Coat the prawns well and let them marinate for at least 20 minutes.
2. Fry Until Golden
Heat oil in a pan or tawa until hot.
Place prawns in a single layer and fry for 2–3 mins per side until golden and cooked through. Don’t overcook!
3. Serve Hot
With onion slices, lemon wedges, and a sprinkle of chaat masala if desired. Great as a starter or with dal-rice.
❤️ Why Bagda Fry Is a Coastal Classic
Ready in minutes, full of bold flavor
Perfect balance of spice and crunch
Can be served as a snack, side, or even in wraps
Because big prawns + mustard oil = magic!
The Pinch of Masala 