Prawn Masala Curry
Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This flavorful curry comes together quickly and pairs perfectly with steamed rice or soft rotis.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown. This caramelization is crucial for a rich flavor base.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
- c.Pour in the tomato puree and add the salt. Mix well.
- d.Cook the masala on medium-low heat for 7-8 minutes, stirring occasionally, until it thickens and you see oil separating from the edges of the mixture.
- 3
Step 3
- a.Simmer the Gravy
- b.Add 1 cup of water to the pan, stirring to combine everything into a smooth gravy.
- c.Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the gravy simmer for 5 minutes to allow the flavors to meld together.
- 4
Step 4
- a.Cook the Prawns
- b.Gently add the cleaned and deveined prawns to the simmering gravy.
- c.Stir to coat them in the masala. Cook for 3-5 minutes, uncovered, just until the prawns turn pink, opaque, and curl into a 'C' shape. Do not overcook, or they will become tough.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- c.Garnish generously with chopped coriander leaves.
- d.Serve hot immediately with steamed basmati rice, jeera rice, or fresh rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, marinate the prawns for 15 minutes with a pinch of turmeric, red chili powder, and salt before adding them to the gravy.
- 2The key to succulent prawns is to not overcook them. They cook in minutes. As soon as they turn pink and curl, they are done.
- 3Take your time browning the onions. A deep, even golden brown color creates a sweet, rich foundation for the curry.
- 4For a vibrant red color without too much heat, use Kashmiri red chili powder.
- 5Adjust the water quantity to achieve your desired gravy consistency. Add less for a thick, coating masala and more for a thinner curry.
Adapt it for your goals.
Creamy Coconut Curry
For a coastal-style curry, add 1/2 cup of thick coconut milk along with the water in Step 3. This will create a richer, creamier gravy.
With VegetablesWith Vegetables
Add 1/2 cup of diced bell peppers (capsicum) or green peas along with the tomato puree to incorporate more vegetables into the dish.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spices for an extra kick of heat.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-Inflammatory Properties
The curry base includes spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol. These have natural anti-inflammatory and antioxidant effects.
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 Prawn Masala Curry contains approximately 230-260 calories, excluding any rice or bread. The exact count can vary based on the amount of oil used and the size of the prawns.