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.
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.
How to make Masala Prawns
Marinade the prawns for 5 minutes in Oil, Garlic, Ginger, Lemon Juice, Ground Cumin, Ground Coriander, Ground Turmeric, Ground Chilli Powder, Salt and Pepper.
Add oil to a pan and flash fry the prawns for 5 minutes. Remove from pan and set aside.
Add remaining marinade and onion to pan with oil/ghee and cook for 10 minutes. Add Garlic/Ginger and Green Chilli and cook for 2 minutes.
Add Tomato Puree and 60ml Water (Around 1/4 cup). Cook for 5 – 10 minutes on low.
Add Spices and a splash of water. Cook for 2 – 3 minutes.
Add prawns and cook for a further 2 – 3 minutes.
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 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.
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.
- Prawns require very little cooking. Over cooking makes them rubbery and tough. Any longer then 9 – 10 minutes is too much.
- You can use 100ml tinned tomatoes instead of the tomato puree.
- A squeeze of Lemon Juice before serving helps to bring the flavours together.
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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
- 2 cloves Garlic crushed
- 1 inch Ginger crushed
- ½ tsp Ground Cumin
- ¼ tsp Ground Coriander
- ¼ tsp Ground Turmeric
- ½ tsp Red Chilli Powder
- ½ Lemon Juice Only
- Salt and Pepper
Prawn Masala
- 1 tbsp Oil or Ghee
- 1 Onion Diced
- 2 cloves Garlic Crushed
- ½ inch Ginger Crushed
- 4 tbsp Tomato Puree
- 60 ml Water
- ¼ tsp Turmeric Powder
- 1 tsp Cumin Powder
- ½ tsp Ground Coriander
- ½ tsp Red Chilli Powder
- ½ tsp Garam Masala
To Serve
- ¼ Lemon Juice only
- Few Coriander Leaves
Instructions
-
Marinade the prawns for 5 minutes in Oil, Garlic, Ginger, Lemon Juice, Ground Cumin, Ground Coriander, Ground Turmeric, Ground Chilli Powder, Salt and Pepper.
-
Add oil to a pan and flash fry the prawns for 5 minutes. Remove and set aside.
-
Heat oil/ghee. Saute Onions for 10 minutes.
-
Add Garlic/Ginger and Green Chilli and cook for 2 minutes.
-
Add Tomato Puree and 60ml Water (Around 1/4 cup). Cook for 5 - 10 minutes over medium/high heat until the oil seperates at the sides.
-
Add turmeric powder, cumin powder, coriander powder, red chilli powder and garam masalae and a splash of water if needed. Cook for 2 - 3 minutes.
-
Add prawns and cook for a further 2 - 3 minutes. 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 - Prawns require very little cooking. Over cooking makes them rubbery and tough. Any longer then 9 - 10 minutes is too much.
Tomatoes - You can use 100ml tinned tomatoes instead of the tomato puree.
Lemon Juice - A squeeze of Lemon Juice before serving helps to bring the flavours together.
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