Prawn Masala is a quick and easy recipe that is delicious, aromatic and spicy. It is best scooped up with roti or rice. It works great as a starter or side.
*This recipe was updated on 11th August 2021 with Yoghurt added to the marinade and pureed Plum Tomatoes added to the Masala.
Masala Prawns
I can’t begin to tell you how much I love Prawns. Not only are they delicious and juicy when cooked right but they also take on flavour so beautifully.
To top it off, they are very quick to make.
Ingredients in Masala Prawns
The Prawns are marinaded and quickly cooked in:
Oil
Curry Leaves
Mustard Seeds
Garlic
Ginger
Green Chilli Paste
Lemon Juice
Ground Cumin
Ground Coriander
Turmeric Powder
Red Chilli Powder
Salt
Pepper
Yoghurt
They are then added to a base Curry made up of:
Oil/Ghee
Onions
Tomato Puree
Tomato
Water
The Masala Prawns are then finished off with a scattering of Coriander Leaves and a squeeze of Lemon Juice.
How to make Masala Prawns
Marinade the prawns for 5 minutes in Oil, Garlic, Ginger, Green Chilli Paste, Yoghurt, Lemon Juice, Ground Cumin, Ground Coriander, Ground Turmeric, Ground Chilli Powder, Salt and Pepper.
Add Oil to a pan. Then add Mustard Seeds and Curry Leaves. Cook for 1 minute. Then add onion. You can use red or white. Cook till golden brown – 6 – 7 minutes.
Add Tomato. Cook for 3 – 5 minutes on low.
Add water and Garam Masala. Add prawns and cook for a further 3 – 5 minutes.
Add a splash of Cream. (Optional).
Garnish with Coriander and serve with a squeeze of Lemon Juice.
Marinade
The Prawns do not have to be marinaded for long. 5 minutes is enough. Or you can use them immediately.
How to serve
This make a really good starter but is also lovely served as a main or side with any:
Curry
Biryani
Roti
Paratha.
For sides:
Storage
Prawn recipes are best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two. Reheating Prawns usually makes them a little tougher.
If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. I would not recommend freezing or microwaving cooked prawns.
Tips and Hints
This recipe is quite similar to my Masala Fish recipe. You can use fish instead if you prefer.
The base of the recipe is what makes it. So make sure you allow the onions to take on colour.
You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly.
You can use Raw or Pre Cooked Prawns. Both require very little cooking time.
Raw Prawns should be cooked for 4 – 8 minutes depending on their size. Pre Cooked Prawns need 3 – 4 minutes. Over cooking makes them rubbery and tough.
To make a creamy version, add 1/2 cup of creamed coconut or coconut milk towards the end of cooking.
A squeeze of Lemon Juice before serving helps to bring the flavours together.
You can blend the masala – Onion base gravy before adding the prawns back in, to make for a smooth curry.
More Seafood Recipes you may like:
** if you make this recipe, please comment/tag us. thankyou. xx.
Prawn Masala
Prawn Masala is a quick and easy recipe that is delicious, aromatic and spicy. It is best scooped up with roti or rice. It works great as a starter or side.
Ingredients
Prawn Marinade
- 500 g Prawns Shelled and Cleaned
- 2 tbsp Oil
- 4 cloves Garlic crushed
- 1 inch Ginger crushed
- 1 tsp Green Chilli Paste
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric
- ¾ tsp Red Chilli Powder
- 120 g Natural Yoghurt Plain
- ½ Lemon Juice Only
- Salt and Pepper
Prawn Masala
- 2 tbsp Oil or Ghee
- 1 tsp Mustard Seeds
- 8 Curry Leaves
- 1 Onion Diced (Red or White)
- 200 g Plum Tomatoes Pureed
- 3 tbsp Tomato Puree
- 60 ml Water
- 1 - 2 tsp Garam Masala or Madras Curry Powder
- 1 - 2 tbsp Double Cream
To Serve
- ½ Lemon Juice only
- Few Coriander Leaves
Instructions
-
Marinade the prawns for 5 minutes in all the ingredients listed under marinade.
-
Add Oil to a pan. Then add Mustard Seeds and Curry Leaves. Cook for 1 minute. Then add onion. You can use red or white. Cook till golden brown - 6 - 7 minutes.
-
Add Plum Tomato and Tomato Puree. Cook for 3 - 5 minutes on low.
-
Add water and Garam Masala. Add prawns and cook for a further 3 - 5 minutes.
-
Add a splash of Cream and stir through. Cook for 1 minute. (Optional).
-
Garnish with Coriander and serve with a squeeze of Lemon Juice.
Recipe Notes
How to serve - This make a really good starter but is also lovely served as a main or side with any Curry, Biryani, Rice, Roti or Paratha.
Storage - Prawn recipes are best eaten fresh. At a push, they can be kept in an airtight container in the fridge for a day or two. Reheating Prawns usually makes them a little tougher.
Reheating - If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. I would not recommend freezing or microwaving cooked prawns.
Fish - This recipe is quite similar to my Masala Fish recipe. You can use fish instead if you prefer.
Cooking Prawns -
You can use Raw or Pre Cooked Prawns. Both require very little cooking time.
Raw Prawns should be cooked for 4 - 8 minutes depending on their size. Pre Cooked Prawns need 3 - 4 minutes. Over cooking makes them rubbery and tough.
Lemon Juice - A squeeze of Lemon Juice before serving helps to bring the flavours together.
Such a simple and tasty recipe!
Loved this recipe. It has become a regular in our house
Thank you. So glad to hear you enjoyed it!
absolutely delicious – will def be making this again. Thank you.
So glad you enjoyed it. Thank you so much for your feedback. 🙂