Prawn Masala Curry
Juicy prawns simmered in a warmly spiced onion-tomato masala make this Indian curry rich, fragrant, and deeply satisfying. It pairs beautifully with rice or roti and comes together fast enough for a weeknight meal.
For 4 servings
- prep · ~10 min
Prep the prawns and masala ingredients.
1.Rinse the prawns and pat them dry.2.Chop the onion and tomato finely.3.Grate the ginger, mince the garlic, and slit the green chili. - saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute. - saute · ~7 min
Make the masala.
1.Add tomato and salt, then cook until soft and pulpy.2.Add turmeric powder, red chili powder, coriander powder, and garam masala.3.Mix well and cook until the masala looks thick and glossy. - simmer · ~6 min
Cook the prawns in the masala.
Add the prawns and stir gently to coat them well in the masala. Cook for 2 minutes, then pour in water and simmer until the prawns are just cooked and the gravy thickens slightly.
TIPDo not overcook the prawns or they will turn rubbery. As soon as they curl and turn opaque, the curry is ready. - garnish
Finish with lemon juice and coriander leaves.
- serve
Serve hot.
Spoon the curry into bowls and serve with rice, jeera rice, or roti.
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 coat in the masala instead of watering it down.
- 2Cook the onions to light golden, not deep brown, so the curry stays sweet and balanced rather than bitter.
- 3Let the tomatoes break down fully until the masala turns thick and glossy before adding prawns.
- 4Add the prawns only after the masala is ready; they need just a short simmer and overcook quickly.
- 5Finish the lemon juice off the heat to keep its fresh brightness from turning harsh.
- 6If making ahead, prepare the onion-tomato masala in advance and cook the prawns only just before serving.
- 7Leftovers are best reheated gently for a minute or two; hard boiling will make the prawns tough.
Adapt it for your goals.
Coconut
Replace part of the water with coconut milk for a softer, slightly richer coastal-style prawn curry.
spicierSpicier
Add an extra green chili or more red chili powder if you want a hotter curry that still keeps the same masala base.
dry styleDry-style
Use less water and cook down further for a thicker prawn masala that pairs especially well with roti or dosa.
fishFish
Swap the prawns for firm fish pieces and simmer gently for a similar curry with a different seafood texture.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide satisfying lean protein, making this curry filling without relying on heavy cream or butter.
Tomato and Onion Base
The gravy is built from tomatoes, onions, ginger, and garlic, adding natural flavor along with beneficial plant compounds.
Lightly Finished Curry
With a modest amount of oil and a water-based gravy, this dish stays lighter than many richer restaurant-style curries.
Frequently asked questions
They are done when they turn opaque and curl lightly. Remove from heat soon after, because extra simmering makes them rubbery.
