Prawn Masala
Juicy prawns cooked in a spiced onion-tomato masala with ginger, garlic, and a little lemon for brightness. This homestyle Indian curry is rich, bold, and perfect with rice, roti, or a simple vegetable side.
For 4 servings
- prep · ~10 min
Prep the prawns and aromatics.
1.Rinse the prawns and pat them dry well.2.Finely chop the onion and tomato.3.Grate the ginger, mince the garlic, and slit the green chili. - saute · ~2 min
Heat the oil and start the masala base.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them crackle.3.Add curry leaves and green chili, then stir for a few seconds.TIPKeep the heat medium so the mustard seeds crackle without burning the curry leaves. - saute · ~7 min
Cook the onions, ginger, and garlic.
1.Add the chopped onion and cook until soft and lightly golden.2.Add ginger and garlic.3.Cook until the raw smell disappears. - saute · ~6 min
Cook the tomatoes and ground spices.
1.Add the chopped tomato and salt, then cook until soft and pulpy.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.3.Mix well and cook until the masala looks thick and glossy.TIPIf the masala starts sticking, sprinkle a little water instead of adding more oil. - simmer · ~3 min
Add water and simmer the masala.
Pour in the water and bring the masala to a gentle simmer for 2 to 3 minutes so the flavors come together.
- saute · ~5 min
Cook the prawns in the masala.
Add the prawns and coat them well in the masala. Cook for 4 to 5 minutes, stirring once or twice, until the prawns turn pink, curl slightly, and are just cooked through.
TIPDo not overcook the prawns or they will turn rubbery. - garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, add lemon juice and chopped coriander leaves, and give the curry a final mix.
- serve
Serve the prawn masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before cooking so they sear in the masala instead of releasing excess water.
- 2Cook the onion until lightly golden, not deeply browned, to keep the masala balanced and not bitter.
- 3Wait for the tomato masala to turn thick and glossy before adding water; this is when the spices are properly cooked.
- 4Add the prawns only once the gravy is simmering, so they cook quickly and stay juicy.
- 5Stop cooking as soon as the prawns turn pink and curl slightly; tightly curled prawns are usually overdone.
- 6Stir in the lemon juice after switching off the heat to keep its fresh brightness noticeable.
- 7This dish reheats best very gently for a minute or two; prolonged reheating can make the prawns tough.
Adapt it for your goals.
Coconut-style
Add a few tablespoons of thick coconut milk at the end for a softer, coastal-style prawn masala with a richer sauce.
spicierSpicier
Increase green chili or red chili powder for a hotter version that stands up especially well to plain rice.
dry masalaDry-masala
Use less water and cook the masala down further for a thicker, clingy prawn masala that works well with roti.
fish masalaFish-masala
Swap the prawns for firm fish pieces and simmer gently a little longer for a similar homestyle seafood curry.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide protein that makes this curry filling without needing a heavy, creamy sauce.
Aromatic Anti-Inflammatory Ingredients
Ginger, garlic, turmeric, and curry leaves add flavor along with beneficial plant compounds common in Indian home cooking.
Tomato-Based Gravy
The onion-tomato masala gives body and richness through vegetables rather than butter or cream.
Frequently asked questions
They will turn pink, become opaque, and curl slightly. Remove from heat once they are just cooked, as they firm up quickly.
