Prawn masala. Delicately spiced, with a touch of aromatic spices, this prawn curry is a delight to your taste buds. Spiked with the deliciousness of classic spices, the sauce complements the succulent prawns really well. Serve with rice or naan for a complete meal.
Curries are rarely aesthetically pleasing, however, we can never resist a comforting meal with hearty curry dish. With clever use of spices and herbs, the classics are always guaranteed to be winners on the dinner table. Well, they are the easiest yet most delicious way to impress your family.
Fact: it’s totally impossible to fall in love with this prawn curry recipe. Prawns or shrimps are cooked in a spicy ground paste made with spices and herbs. Basically, it’s just a simple traditional curry with a spiced sauce. If you love prawns, I highly recommend making this easy delicious dish for your next dinner.
Prawn Masala Recipe
Start with marinating prawns. Toss prawns in a mixture of ground turmeric, red chili powder, a dash of lemon juice, salt and pepper. Marinate for about 15 minutes.
Meanwhile, make the spice paste. You’ll need to sauté some onions, garlic, ginger, green chilies, ground turmeric, red chili powder and ground coriander. Wait until the onions turn brown and spices are fragrant. Let this mixture cool to room temperature and then grind to smooth paste.
To make prawn curry, sauté the ground spice paste in a little oil followed by marinated prawns. Add a little water to make a thick sauce, and cook prawns. Finally, stir in dried fenugreek leaves and garam masala. Sprinkle with plenty of chopped coriander leaves.
Beautifully delicious prawn curry for your next dinner!
More Prawn (Shrimp) Recipes:
- Goan Prawn Curry
- Prawn Pulao | Shrimp Pulao
- Malabar Prawn Curry | Shrimp Curry
- Shrimp Fried Rice | Prawn Fried Rice
- Tandoori Shrimp | Tandoori Prawns
- Indian Prawn Curry
- Prawn Mango Curry | Chemmeen Manga Curry
- Kerala Prawn Coconut Curry
Prawn Masala | Video
Ingredients
Spice paste:
- 1 tablespoon oil
- 1 - inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 cup sliced onions
- 1 large tomato chopped
- 1 - inch ginger peeled and chopped
- 2 garlic cloves peeled and chopped
Marinate prawns:
- 700 g prawns shrimp, peeled and deveined
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- Juice of 1 small lemon
- Salt and pepper to taste
Prawn curry:
- 2 tablespoons oil
- 1 cup water
- 1 teaspoon garam masala
- ½ teaspoon dried fenugreek leaves kasuri methi
- 3 tablespoons chopped coriander cilantro leaves
Garnish:
- Coriander cilantro leaves, chopped
- Naan or steamed rice to serve
Instructions
Spice paste:
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add cinnamon stick and cumin seeds. Sauté, stirring, for 1 minute.
- Add onions, tomatoes, garlic, ginger and green chilies. Sauté, stirring, for about 2-3 minutes or until browned.
- Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for about a minute or until fragrant.
- Remove from heat.
- Cool completely.
- Grind to a smooth paste.
- Transfer to a food processor. Grind to a smooth paste. Add water if needed.
Marinate prawns (shrimp):
- Place prawns in a large bowl.
- Add ground turmeric, red chili powder and lemon juice. Season with salt and pepper.
- Toss. Cover and refrigerate for 15 minutes.
Prawn (shrimp) masala:
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add ground paste. Sauté, stirring, for about 2 minutes or until fragrant.
- When oil starts to separate, add prawns and water. Cook, covered, for about 10-15 minutes.
- Add dried fenugreek leaves, garam masala and coriander (cilantro) leaves.
- Stir to combine. Heat through.
- Garnish with coriander (cilantro) leaves.
- Serve with naan and steamed rice
Video
Nutrition
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