Print

Prawn Masala

Spicy Prawn Masala
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whip up this incredible Prawn Masala in under an hour! This isn’t your average soupy curry. It’s a semi-dry Indian dish where juicy, tender prawns get coated in a thick, fragrant, and perfectly spicy tomato-onion masala. It’s a taste of coastal India that’s surprisingly easy to make on a weeknight.

Ingredients

Scale

For the Prawn Marinade:

  • 250g Prawns, peeled and deveined
  • 2 tsp Coriander Powder
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Chili Powder
  • 1 tsp Black Pepper Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala
  • Salt, to taste

For the Masala:

  • 3 tbsp Oil
  • 1 Cinnamon Stick, small piece
  • 2 Cardamom Pods
  • 1 tsp Fennel Seeds
  • 1 large Onion, finely chopped
  • 1 Green Chili, slit lengthwise
  • 1 sprig Curry Leaves
  • 1 tsp Ginger Garlic Paste
  • 2 medium Tomatoes, finely chopped
  • ½ cup Water
  • Salt, to taste
  • Spice Powders: 1 tsp Chili Powder, 1 tsp Coriander Powder, ½ tsp Turmeric Powder, ½ tsp Garam Masala, ½ tsp Black Pepper Powder

Instructions

  1. Marinate the Prawns: In a bowl, gently mix the prawns with all the marinade ingredients until they’re fully coated. Let them sit for at least 10 minutes.
  2. Sear the Prawns: Heat the oil in a wide pan or kadai over medium-high heat. Add the marinated prawns and cook for 5-7 minutes, tossing until they just turn pink. Remove the prawns from the pan and set them aside. Don’t discard the flavorful oil left behind!
  3. Bloom the Spices: In the same pan, turn the heat to medium. Add the cinnamon, cardamom, and fennel seeds. Sizzle for about a minute until they smell amazing.
  4. Build the Base: Add the chopped onion, green chili, and curry leaves. Sauté for about 5 minutes until the onions are soft and light golden. Stir in the ginger garlic paste and cook for another minute.
  5. Cook the Masala: Turn the heat to low and add all the spice powders. Stir constantly for 30 seconds—be careful not to burn them! Add the chopped tomatoes, cover the pan, and cook for 5 minutes until they break down into a thick paste.
  6. Finish the Dish: Pour in the water, scraping up any tasty bits from the bottom. Bring to a simmer, then add the cooked prawns back to the pan. Gently fold everything together and let it simmer for 3-5 minutes. Your Prawn Masala is ready when the sauce is thick and clings to the prawns.

Notes

  • Tips & Tricks: The biggest secret? Don’t overcook the prawns! They only need those few minutes at the end to warm through and soak up the flavor. Patting your prawns dry before marinating helps the spices stick better.
  • Serving Suggestions: This dish is incredible with fluffy basmati rice, warm naan bread, or roti. A side of cooling cucumber raita (yogurt dip) is a perfect partner for the spice.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat until just warm to keep the prawns tender. Avoid the microwave!

Find it online: https://masaladiaries.com/spicy-prawn-masala/