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+ servings
Masala Prawns in a dish with chapatti

Easy Indian Masala Prawns Curry

Safira
Easy Indian Masala Prawns Curry - Prawn Masala is a quick and easy recipe that is delicious, aromatic and spicy. It works great as a starter or side and is best served with Rice or Chapatti.
5 from 14 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 253 kcal

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
  • 3 tbsp 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.

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 shell off Prawns.
I use King/Jumbo Prawns or Tiger Prawns in this recipe. Argentinian Prawns are great!
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 to indian dishes such as Biryani, Daal. Serve with Naan, Chapatti or Ghee Rice/Plain Rice/Jeera Rice.

For sides (these work well with all indian food):

Kachumber Salad
Onion Raita

Storage for spicy Prawn Masala

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 to a smooth paste using a hand blender 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

Calories: 253kcalCarbohydrates: 8gProtein: 27gFat: 13gSaturated Fat: 1gCholesterol: 315mgSodium: 980mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 82IUVitamin C: 21mgCalcium: 204mgIron: 4mg
Keyword FIsh MAsala Recipe, Masala Fish, Masala Prawns, Prawn Masala
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