East Indian Dried Shrimp Chilli Fry, popularly known as Kardi Chilli Fry, is the perfect recipe for when you are craving seafood during the monsoon season. Made with dried shrimp, onions or spring onions, green chillies, and the flavour of East Indian Bottle Masala, this traditional recipe is spicy, aromatic, and also incredibly satisfying.
This humble stir-fry is a favourite in many East Indian homes and is often enjoyed during the monsoons when fish is scarce. Pairs well with rice rotis, dal foogath, chapatis, or just tucked into fresh pav for a delicious snack. Besides, it comes together in just about 30 minutes with simple pantry ingredients.
Table of Contents
- What is Kardi?
- Ingredients
- How to Prepare Dried Shrimp
- How to Make East Indian Dried Shrimp Chilli Fry
What is Kardi?
Kardi is the East Indian name for dried shrimp (also called dried prawns). Drying shrimp naturally concentrates their flavour and also retains its protein content, giving them a wonderfully rich, savoury taste that’s perfect for stir-fries, curries, and chutneys.
When cooked with spring onions, green chillies, and Bottle Masala, Kardi transforms into a delicious dish that’s bursting with authentic coastal flavours.
Ingredients
- ½ cup dried shrimp (Kardi)
- 2 medium onions, sliced or spring onions
- 1-inch ginger
- 5 garlic cloves
- 3 green chillies, slit
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- ½ teaspoon homemade garam masala
- 1 teaspoon East Indian Bottle Masala
- 1 tablespoon vinegar or sour lime juice
- ½ teaspoon salt (adjust to taste)
- 2–3 tablespoons oil
How to Prepare Dried Shrimp
Before cooking, wash the dried shrimp thoroughly two or three times to remove any grit or excess salt.
Soak them in clean water for 15 minutes, then drain well before cooking.
This simple step helps soften the shrimp while preserving their wonderful flavour.
How to Make East Indian Dried Shrimp Chilli Fry
1. Wash the dried shrimp well and then soak them in water for about 15 minutes. Drain completely.
2. Firstly, heat oil in a pan over medium heat.
3. Add the sliced onions and sauté until they become soft and lightly golden.
4. Add the ginger, garlic and also the green chillies. Cook until the raw smell disappears.
5. Stir in the turmeric powder and also the Bottle Masala. Then stir-fry the shrimps with the spices for about 2 to 3 minutes. Mix well so they are coated with the masala.
6. Add water and cook till the shrimps turn soft. Once done add in the garam masala and black pepper powder and then stir-fry for a few minutes.
7. Now add in the vinegar (or squeeze fresh lime juice) and cook for another minute. Taste and adjust the salt if required.
8. Finally, garnish with coriander leaves and serve hot.
Serving Suggestions
This spicy East Indian Dried Shrimp Chilli Fry tastes wonderful with:
- Steamed rice
- Dal foogath
- Chapatis
- Bhakri or rice rotis
- Pav
- As a side dish with vegetables and rice
Frequently Asked Questions
Can I use fresh shrimp instead of dried shrimp?
Fresh shrimp can be used, but the taste will be completely different. Dried shrimp have a much deeper, concentrated flavour that’s unique to this recipe.
Is Bottle Masala necessary?
Bottle Masala gives this recipe its authentic East Indian character. However, you can still make the dish using garam masala and a little red chilli powder if needed.
How long can dried shrimp be stored?
Store dried shrimp in an airtight container in the refrigerator. They usually keep well for several months.
Is this recipe spicy?
It has a medium level of heat. Simply reduce the green chillies if you prefer a milder version.
Tips for the Best Kardi Chilli Fry
- Wash the dried shrimp thoroughly before soaking.
- Do not overcook the shrimp, or they may become chewy.
- Bottle Masala adds authentic East Indian flavour, but if unavailable, you can substitute with extra garam masala and chilli powder.
- Fresh lime juice gives a lovely, tangy finish if you don’t have vinegar.
- Adjust the number of green chillies according to your spice preference.
- Use spring onions for an authentic taste and flavour.
Final Thoughts
This East Indian Dried Shrimp Chilli Fry is proof enough that simple ingredients can also create extraordinary flavours. The combination of dried shrimp, spring onions or regular onions, green chillies, and Bottle Masala make this a spicy, and deeply satisfying meal.
Whether you’re familiar with East Indian cuisine or trying it for the first time, this traditional Kardi Chilli Fry is sure to become a favourite.
If you make this recipe, I’d love to hear how it turned out. Just leave a comment below and also don’t forget to share your experience!
Happy Cooking!
Anita Rodrigues
Flavours by AR – Simple Recipes, Big Flavours
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Printable Recipe
East Indian Dried Shrimp Chilli Fry | Kardi Recipe
Equipment
- Fry pan
Ingredients
- ½ cup dried shrimp Kardi
- 2 medium onions sliced or spring onions
- 1- inch ginger
- 5 garlic cloves
- 3 green chillies slit (use as per taste)
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- ½ tsp garam masala
- 1 tsp East Indian Bottle Masala
- 1 tbsp vinegar or sour lime juice
- ½ tsp salt adjust to taste
- 3 tbsp Oil for cooking
Instructions
- Wash the dried shrimp well and soak them in water for about 15 minutes. Drain completely.
- Heat oil in a pan over medium heat. Add the sliced onions and sauté until they become soft and lightly golden.
- Add the ginger, garlic and green chillies. Cook until the raw smell disappears.
- Stir in the turmeric powder and Bottle Masala. Stir-fry the shrimps with the spices for 2 to 3 minutes. Mix well so they are coated with the masala.
- Add 1/4 cup water, cover and cook till the shrimps turn soft.
- Once done, add black pepper and garam masala powder and stir-fry for a few mintues. Then add vinegar (or squeeze fresh lime juice) and cook for another minute. Taste and adjust the salt if required.
- Finally garnish with coriander leave and serve hot with rotis, bhakri or chapatis.
Notes
- Wash the dried shrimp thoroughly before soaking.
- Do not overcook the shrimp, or they may become chewy.
- Bottle Masala adds authentic East Indian flavour, but if unavailable, you can substitute with extra garam masala and chilli powder.
- Fresh lime juice gives a lovely tangy finish if you don’t have vinegar.
- Adjust the number of green chillies according to your spice preference.
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