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Prawn masala, Prawns

Prawn masala

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Prawn masala is a quick and flavorful Indian seafood dish made by cooking prawns in a spicy onion-tomato gravy with aromatic spices like turmeric, coriander, and chilli powders. This easy prawn masala recipe is perfect for a delicious homemade curry that pairs well with rice, roti, or dosa.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author sumisculinarynotes

Ingredients

  • 325-500 g Indian prawns deveined
  • 2 tbsps oil
  • 1 tsp fennel seeds
  • A few curry leaves
  • 2 onions
  • 2 tsp ginger garlic paste
  • 1 tomato
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp Kashmiri chilli powder
  • ¼ tsp chilli powder
  • 3 tbsps Water
  • Salt to taste

Instructions

Clean and prep the prawns

  • Wash the prawns thoroughly.
  • De-shell and devein if needed.

Base

  • Heat 2 tablespoons of oil in a pan.
    2 tbsps oil
  • Add 1 teaspoon of fennel seeds and let them sizzle.
    1 tsp fennel seeds
  • Add a few curry leaves and sauté for a few seconds.
    A few curry leaves
  • Add 2 chopped onions.
    2 onions
  • Cook on medium heat until golden brown. This step is important for a rich gravy.
  • Add 2 tsp ginger-garlic paste.
    2 tsp ginger garlic paste
  • Sauté until the raw smell disappears.
  • Add 1 chopped tomato.
    1 tomato
  • Cook until it turns soft and mushy.
  • Add the spices (turmeric powder, chilli powder, coriander powder, Kashmiri chilli powder and salt) and sauté well.
    ½ tsp turmeric powder, 2 tsp coriander powder, 1 tsp Kashmiri chilli powder, ¼ tsp chilli powder, Salt to taste
  • Add a little water. Cook the masala until the raw smell of the masala disappears.
    3 tbsps Water
  • Add the cleaned prawns to the masala.
    325-500 g Indian prawns
  • Mix well so they are coated evenly.
  • Cover and cook on medium heat for 5 minutes.
  • Prawns cook quickly—don’t overcook or they’ll turn rubbery.
  • Sprinkle ¼ tsp garam masala.
    ¼ tsp garam masala
  • Mix gently and cook for 1–2 more minutes.
  • Turn off the heat.

Serving suggestion

  • Serve hot with rice, roti, or neer dosa.

Notes

Do not overcook the prawns. Prawns cook very quickly and usually need only 5–7 minutes. Once they turn pink and opaque, they are done. Overcooking can make them tough, rubbery, and less flavourful.
Indian-style large raw prawns: use the recipe as written and cook 5–7 minutes.
European small raw shrimp/prawns: cook only 1–3 minutes.
Pre-cooked European shrimp/prawns: stir in at the end and warm for 30–60 seconds only.