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Kashmiri Chilli Prawn

for the Indian cuisine lovers


Serves 4 10 mins preparation  |  10 mins cooking

Kashmiri Chilli

Did you know that India is the largest producer, exporter, and consumer of Kashmiri mirch (chilli)? Kashmiri chillies are grown in a few parts of Himachal Pradesh and in Kashmir. This not so pungent pepper has an incredibly bright red colour to it and is not as hot as its other chilli cousins. It is often dried and ground into powder to be used in numerous Indian dishes, mainly for the colour it adds to a dish.

red kashmiri chillis

Dried Kashmiri chillies

Kashmiri chillies powder

Powdered Kashmiri chillies

Uses of Kashmiri Chillies

If you measure the heat of the Kashmiri mirchi (chilli) it barely comes up to 2000 SHU (Scoville Heat Units). Therefore this red, not-so-hot-spicy-goodness adds slight pungency and a rich red hue to your tandoori, pickles or snacks. Say bye bye to artificial food colours because Kashmiri chillies give off its colour to other ingredients that are capable of absorbing colour, like meat or oil and really adds to the look of a dish. Fried and dried Kashmiri mirch is used to make hot sauces and other bottled condiments as well. It is a rich source of Vitamin A and Vitamin C and also boosts your immunity. Pair this chilli pepper with prawns to get a delicious seafood dish that’s wrapped in the mild pungency of the Kashmiri chilli.


  • Prawns
  • 1 tsp ground turmeric
  • 1 tsp Kashmiri chilli powder
  • 2 tsp ground coriander, roasted
  • 1 tsp salt
  • 500g raw king prawn tail meat, de-veined and butterflied
  • 2 tablespoon sunflower oil
  • 2 tablespoon coriander leaves, freshly chopped
  • For garnish
  • 1 onion finely sliced
  • bunch of curry leaves
  • oil for frying


01. Mix the turmeric, chilli powder, ground coriander and salt with just enough water to make a paste.

02. Stir the prawns into the paste and toss to coat. Set aside for 10 minutes.

03. Heat the oil in a frying pan and fry the prawns over a high heat for a few minutes until they are just cooked and starting to colour.

04. Remove from the pan and set aside.

05. Reserve the spiced oil.

06. Fry onion and curry leaves until crisp and place on the base of the plate to serve.

Share Your Thoughts

Post a comment below.

Jan Walters

The Kashmiri prawn recipe looks great but what are the quantities for the ingrients in the tamarind sauce?


    Sarah Todd

    Hi, Jan, there was a mistake, we’ve just rectified it and the correct ingredients for this dish are up now!
    Thanks for writing to us 🙂

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