Prawn Masala
Succulent prawns simmered in a spicy and aromatic onion-tomato gravy. This classic Indian seafood curry is packed with flavor and comes together in under 30 minutes, perfect for a weeknight dinner with rice or roti.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a medium bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, and 1/2 tsp salt.
- c.Mix thoroughly to ensure each prawn is evenly coated.
- d.Set aside to marinate for 15 minutes while you prepare the gravy base.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 8-10 minutes, until they turn soft and golden brown. This step is key to developing a deep flavor.
- d.Stir in the ginger-garlic paste and slit green chillies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
- f.Pour in the tomato puree and add the remaining 3/4 tsp salt. Mix well and cook the masala, stirring occasionally, for 6-8 minutes until it thickens and you see oil separating from the sides of the pan.
- 3
Step 3
- a.Cook the Prawns
- b.Add the marinated prawns to the cooked masala.
- c.Stir gently to coat them completely with the gravy.
- d.Cook for 3-5 minutes, stirring occasionally, just until the prawns turn pink, opaque, and curl up. Avoid overcooking to keep them tender.
- 4
Step 4
- a.Finish and Garnish
- b.Pour in 1 cup of hot water and stir to combine. Adjust the amount of water for your desired gravy consistency.
- c.Bring the curry to a gentle simmer and cook for 2 more minutes to allow the flavors to meld together.
- d.Turn off the heat. Sprinkle the garam masala and drizzle the fresh lemon juice over the curry. Give it a final gentle stir.
- e.Garnish with freshly chopped coriander leaves and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns; they cook very quickly. They are done as soon as they turn pink and opaque. Overcooking will make them tough and rubbery.
- 2Sautéing the onions until they are deeply golden brown is crucial for building a rich, flavorful base for the curry.
- 3For a vibrant red color without excessive heat, use Kashmiri red chilli powder.
- 4If your tomatoes are too tart, you can add a pinch of sugar to balance the flavors of the gravy.
- 5For a richer gravy, you can add 2 tablespoons of cashew paste along with the tomato puree.
Adapt it for your goals.
Creamy Version
For a creamier, milder curry, add 1/2 cup of thick coconut milk at the end of cooking. Simmer gently for 2 minutes, but do not bring to a rolling boil.
With VegetablesWith Vegetables
Add diced bell peppers (capsicum) or green peas along with the tomato puree to incorporate more vegetables into the dish.
Goan StyleGoan Style
Add 1 tablespoon of tamarind paste and use coconut oil instead of vegetable oil for a tangy, coastal flavor profile.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are a low-fat, high-protein food, essential for building and repairing tissues, making enzymes and hormones, and supporting muscle growth.
Rich in Antioxidants
The base of this curry includes tomatoes, rich in lycopene, and spices like turmeric, which contains curcumin. These antioxidants help protect your cells from damage caused by free radicals.
Supports Heart Health
Prawns provide omega-3 fatty acids, which are known to support cardiovascular health by helping to reduce triglycerides and blood pressure.
Frequently asked questions
One serving of this Prawn Masala contains approximately 260-290 calories, excluding any accompaniments like rice or roti. This makes it a relatively low-calorie main dish.