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 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.
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.
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 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:
**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
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
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
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 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.
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. 🙂