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    Home » Recipes

    11th November 2020 Dinner

    Home » Recipes

    Prawn Masala

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    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.

    Prawn Masala in plate with papadum to side

    Masala Prawns or Prawn Masala

    I can't begin to tell you how much I love Prawns.

    This Prawn curry is a very simple and flavorful dish made with fresh prawns, onions, tomatoes, yoghurt & spices.

    There are so many different versions of this recipe.

    Indian cooking is very regional and there are slight variations in many popular recipes that you know and love.

    It is all depends on ingredient availability.

    This recipe is best served with rice or chappati.

    Tips for choosing Prawns

    Using shell on Prawns and removing the shell before deveining them, means you get the best flavour.

    For ease in this recipe, I buy pre cooked prawns.

    I use King or Tiger Prawns in this recipe.

    If using shell on Prawns choose Prawns that in the shell, feel firm to the touch. Prawns that don't feel firm are usually not fresh.

    You can use Fresh Prawns or precooked Prawns. If using pre cooked they will be pink. The others will be grey.

    How to prepare Prawns

    Discard any Prawns that have black dots on them or smell very bad.

    Make sure you devein them!

    Transfer Prawns to a bowl and add cold water. Drain and rinse a few times.

    If using frozen Prawns, defrost them the same way. They will need around 30 minutes. Don't use hot water or a microwave to defrost, as they will become rubbery. 

    Ingredients in Masala Prawns

    The Prawns are marinaded in:

    Oil

    Garlic

    Ginger

    Green Chilli Paste

    Lemon Juice

    Ground Cumin

    Ground Coriander

    Turmeric Powder

    Red Chilli Powder

    Salt

    Pepper

    Yoghurt

    Lemon

    They are then added to a base Curry  made up of:

    Oil/Ghee

    Mustard Seeds

    Curry Leaves

    Onions

    Tomato Puree

    Tomato

    Water

    Garam Masala

    The Masala Prawns are then finished off with Double Cream,  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.

    Prawn in bowl with marinade ingredients

     

    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.  

    Oil, mustard seeds and curry in pot

    Diced onions added to pot

    Add Tomato. Cook for 3 - 5 minutes on low.

    Tomato, Puree and water added to pot

    Reduced sauce in pot

    Add water and Garam Masala.

    Add prawns and cook for a further 3 - 5 minutes.

    Prawns added to pot

    Add a splash of Cream. (Optional).

    Garnish with Coriander and serve with a squeeze of Lemon Juice.

    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

    Paratha.

    For sides:

    Kachumber Salad

    Onion Raita

    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 to make best Prawn Masala

    BASE

    In this recipe Onions are sauteed for a while and then tomatoes are added.

    The cooking out of these ingredients with spices is what gives the curry real depth of flavour.

    The base of the recipe is what makes it. So make sure you allow the onions to take on colour.

    PRAWNS

    I have used King Prawns here. Tiger Prawns are great too.

    You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. 

    YOGHURT

    If you prefer, you can use Coconut Milk/Coconut Cream instead of Yoghurt in this recipe. The Coconut adds it's own delicious flavour.

    RAW VS FROZEN

    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. 

    MASALA

    You can blend the Masala after the Tomatoes and Spices have cooked out before adding the prawns back in, to make for a smooth curry.

    GARAM MASALA

    You can use Curry Powder instead.

    FISH

    This recipe is quite similar to my Masala Fish recipe. You can use fish instead if you prefer. 

    COCONUT MILK

    To make a creamier version with a different flavour, add 1/2 cup of creamed coconut or coconut milk towards the end of cooking.

    MARINADE

    The Prawns do not have to be marinaded for long. 5 minutes is enough.

    Or you can use them immediately.

    LEMON

    A squeeze of Lemon Juice before serving helps to bring the flavours together.

    More Seafood Recipes you may like:

    Prawn Ghee Roast
     
    Goan Prawn Curry
     
    Indian Salmon Fish
     
    Masala Fish
     
    Fenugreek Fish Masala – Methi Fish
     

    **if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira

    Prawn Masala in plate with papadum to side
    4.46 from 11 votes
    Print

    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.

    Course Dinner
    Cuisine Indian
    Keyword FIsh MAsala Recipe, Masala Fish, Masala Prawns, Prawn Masala
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4
    Calories 253 kcal
    Author Safira

    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

    1. Marinade the prawns for 5 minutes in all the ingredients listed under marinade.

    2. 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.  

    3. Add Plum Tomato and Tomato Puree. Cook for 3 - 5 minutes on low.

    4. Add water and Garam Masala. Add prawns and cook for a further 3 - 5 minutes.

    5. Add a splash of Cream and stir through. Cook for 1 minute. (Optional).

    6. Garnish with Coriander and serve with a squeeze of Lemon Juice.

    Recipe Notes

    Tips for choosing Prawns

    Using shell on Prawns and removing the shell before deveining them, means you get the best flavour. For ease in this recipe, I buy pre cooked prawns.

    I use King or Tiger Prawns in this recipe.

    If using shell on Prawns choose Prawns that in the shell, feel firm to the touch. Prawns that don't feel firm are usually not fresh.

    You can use Fresh Prawns or precooked Prawns. If using pre cooked they will be pink. The others will be grey.

    How to prepare Prawns

    Discard any Prawns that have black dots on them or smell very bad.

    Make sure you devein them!

    Transfer Prawns to a bowl and add cold water. Drain and rinse a few times.

    If using frozen Prawns, defrost them the same way. They will need around 30 minutes. Don't use hot water or a microwave to defrost, as they will become rubbery. 

    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

    Paratha.

    For sides:

    Kachumber Salad

    Onion Raita

    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 to make best Prawn Masala

    BASE

    In this recipe Onions are sauteed for a while and then tomatoes are added.

    The cooking out of these ingredients with spices is what gives the curry real depth of flavour.

    The base of the recipe is what makes it. So make sure you allow the onions to take on colour.

    PRAWNS

    I have used King Prawns here. Tiger Prawns are great too.

    You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. 

    YOGHURT

    If you prefer, you can use Coconut Milk/Coconut Cream instead of Yoghurt in this recipe. The Coconut adds it's own delicious flavour.

    RAW VS FROZEN

    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. 

    MASALA

    You can blend the Masala after the Tomatoes and Spices have cooked out before adding the prawns back in, to make for a smooth curry.

    GARAM MASALA

    You can use Curry Powder instead.

    FISH

    This recipe is quite similar to my Masala Fish recipe. You can use fish instead if you prefer. 

    COCONUT MILK

    To make a creamier version with a different flavour, add 1/2 cup of creamed coconut or coconut milk towards the end of cooking.

    MARINADE

    The Prawns do not have to be marinaded for long. 5 minutes is enough.

    Or you can use them immediately.

    LEMON

    A squeeze of Lemon Juice before serving helps to bring the flavours together.

    Nutrition Facts
    Prawn Masala
    Amount Per Serving
    Calories 253 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Cholesterol 315mg105%
    Sodium 980mg43%
    Potassium 247mg7%
    Carbohydrates 8g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 27g54%
    Vitamin A 82IU2%
    Vitamin C 21mg25%
    Calcium 204mg20%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

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    1. Rahul says

      August 03, 2021 at 7:02 pm

      5 stars
      Such a simple and tasty recipe!

      Reply
    2. Shaista says

      August 06, 2021 at 6:54 pm

      5 stars
      Loved this recipe. It has become a regular in our house

      Reply
      • Safira says

        August 06, 2021 at 6:55 pm

        Thank you. So glad to hear you enjoyed it!

        Reply
    3. Vanessa says

      August 08, 2021 at 6:34 pm

      5 stars
      absolutely delicious - will def be making this again. Thank you.

      Reply
      • Safira says

        August 09, 2021 at 3:16 pm

        So glad you enjoyed it. Thank you so much for your feedback. 🙂

        Reply
    4. Ap says

      January 31, 2023 at 10:23 pm

      5 stars
      Really great dish. Love prawns and these prawn masala went down a treat. Will defo make these every week

      Reply
      • Safira says

        February 01, 2023 at 7:39 am

        Glad you enjoyed them!

        Reply

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    135 shares