Prawn Masala Curry South Indian Style
Prawn masala curry is one of the most popular sea foods, mainly along the coast, where prawns or shrimp are to be found in plenty. The spice and aromatic curry made with a variety of spices, tomatoes, and onions cooks the prawns to tender perfection in rich, well-seasoned gravies.
Spicy, succulent, and succumbing to a taste sea: your one stop for plump, succulent prawns swimming in a lively masala sauce but steeped with various scintillating aromatic spices that provide a touch of heat along with a hint of sweetness-this wave of pleasure with each single bite.
Aromatic escapade: Prawns Masala Curry is a culinary journey. The intoxicating aroma of freshly ground spices like cumin, coriander, and turmeric would suddenly come alive before your senses, while the ginger, garlic, and chilies complex flavors would do the rounds in your mouth like a composition of spice that would whisk you away to the heart of India.
Indulgence with every single bite: Treat yourself to a sinful indulgence with Masala Prawns Curry tenderly succulent prawns, and of course, the richness in coconut milk sauce accompanied by the warmth of spices and the tang of citrus is simply heavenly.
Comfort in a Bowl – Warm up with our Prawns Masala Curry. The rich, flavorful sauce is like a hug in a bowl, giving you that warm feeling on a chilly day. Gentle heat and aromatic spice soothe the senses as succulent prawns ensure each and every one of those offerings. It’s an excellent comfort dish to shake the blues and fill your belly and soul.
How to make prawn masala curry recipe:
1. In a mixing bowl add cleaned prawns, sprinkle ½ tbsp. turmeric powder and ½ tbsp. salt. Mix well.
2. Heat a little oil in a pan and add prawns. Cook on low flame for 5 minutes so that water oozes out and gets cooked.
3. Meanwhile, add onions and green chilies in a mixer grinder and make a soft paste, transfer to another bowl.
4. In the same jar put 2 No. tomatoes and make tomato puree and transfer to a small bowl.
5. Cook prawns till all water is evaporated and cooked. Transfer to another plate and keep aside.
6. Add 2 tbsp. oil in the same pan and add cinnamon sticks, cloves and green cardamoms.
7. Put black peppercorn, bay leaves and cumin seeds. Sauté for a while.
8. Add onion paste and cook for a while, add ginger garlic paste and cook further till its raw flavour is cooked.
9. Put tomato puree, sprinkle ½ tbsp. turmeric powder and ½ tbsp. salt.
10. Sprinkle red chilies powder, coriander powder and garam masala powder. Mix well.
11. Add semi-cooked prawns and mix. Add 250 ml. water and mix again. Cook for 5 minutes on low flame with the lid covered.
12. Garnish prawns masala curry with coriander leaves and serve hot.
Watch this prawn masala curry recipe video on YouTube.
Here are a few finger-licking recipes:
Prawns Masala Curry
Prawn masala curry is apopular seafood dish, especially in coastal regions where prawns or shrimp area bundant. It's a flavorful and aromatic curry made with a blend of spices,tomatoes and onions
Ingredients
- Prawns – 250 gms.
- Turmeric powder – 1 tbsp.
- Salt – 1 tbsp.
- Oil – 4 tbsp.
- Onions – 2 No. medium sized
- Green chilies –3 No.
- Tomatoes – 2 No. large size
- Cinnamon sticks – 4 No.
- Cloves – 3 No.
- Green cardamoms – 2 No.
- Black pepper corns – 10 No.
- Bay leaves – 2 No.
- Cumin seeds – ½ tbsp.
- Ginger garlic paste – 1 tbsp.
- Red chili powder – 1 tbsp.
- Coriander powder – 1 tbsp.
- Garam masala powder – ½ tbsp.
- Water – 250 ml.
- Coriander leaves – to garnish
Instructions
- In a mixing dish, combine cleaned prawns, 12 tbsp turmeric powder, and 12 tbsp salt. Combine thoroughly.
- Heat a small amount of oil in a pan and add the prawns. Cook for 5 minutes on low heat to let the water to seep out and cook.
- Meanwhile, in a mixer grinder, combine the onions and green chilies to produce a soft paste; transfer to a separate bowl.
- Place 2 tomatoes in the same jar and puree them, then transfer to a small bowl.
- Cook the prawns until all of the water has disappeared and they are done. Transfer to a separate plate and set aside.
- In the same pan, heat 2 tablespoons oil and add cinnamon sticks, cloves, and green cardamoms.
- Place the black pepper corns, bay leaves, and cumin seeds in a bowl. Sauté for a few minutes.
- Cook for a few minutes after adding the onion paste, then add the ginger garlic paste and cook until the raw flavour is gone.
- Add tomato puree, 12 tbsp turmeric powder, and 12 tbsp salt.
- Put red chilli powder, coriander powder, and garam masala powder to taste. Combine thoroughly.
- Stir in the semi-cooked prawns. Mix in another 250 mL of water. Cook for 5 minutes on low heat with the lid closed.
- Garnish the prawn masala curry with coriander leaves and serve immediately.
Recipe Video
Pro-Tips to Make Perfect Prawn Masala Curry:
Before you start
Choose fresh shrimps: Choose fat plump shrimps with a little translucency in them. Do not use the discolored or fishy aromatic shrimps.
Devein the Shrimps: Devien the shrimp to give the silky smoothness of the curry. For that you will need a sharp knife and slit the back of a shrimp very lightly; pull out the black vein.
These prawns should be marinated. This is not a necessity, but they really add flavor to the prawns. For this purpose, we need to marinate them by adding lemon juice, ginger, garlic, and salt for 30 minutes and then it’s all good to go for the curry-making process.
Good quality masala: Masala is the heart of the curry, for this we can dry roast spices on low flame which are chosen fresh and then powdered. You either prepare your masala in-house or buy it ready-made from the market.
Overcooking the prawns: Prawns get done very fast. So, care should be taken in not overcooking the prawns. The prawns should be cooked through but still slightly pink in the middle.
Spice is, after all, a matter of taste, so I can have it curried as slight or to my flavor as desired because it is really just a question of addition with just the right amount of chili powder to suit my taste buds’ whim.
FAQ on Prawn Masala Curry:
1. What is Prawn Masala Curry?
Prawn Masala Curry is one of the feautured spicy fried prawns in rich masala sauce. Prawsn are spiced and marinated with authentic spices which adds more flavours to this recipe.
- How spicy is Prawn Masala Curry?
The spiciness may range and varies with the specific recipe and also with individual’s desire. People who like to eat spicy may add spice like red chillies or adjust to less and also spices.
- What Ingredients do I need for Prawn Masala Curry?
The basic ingredients are :
Prawns
Onion
Tomato
Ginger
Garlic
Spices mentioned above in card.
Oil
Yogurt/tomato puree (optional)
Coconut milk (optional)
Cilantro for garnish
- How To Choose Fresh Prawns?
Sienlo stiff, shell-on prawns in a translucent white or gray color.
Avoid anything that smells fishy, or has black spots on it.
If you are buying frozen prawns ensure that they have been frozen and stored completely.
- How To Prepare Prawn Masala Curry?
The basic steps are described below.
Clean and marinate the prawns with mentioned spices, for at least 30 minutes before cooking.
Saute onions, ginger, and garlic.
Add spices and tomatoes, make a paste if you want
Add coconut milk if you want and let it simmer.
Add the prawns and cook till they turn opaque.
Garnish with cilantro. Serve with rice or bread.
- What can I substitute with Prawns?
You can sub with Fish, Shrimp, Squid or Paneer Cheese.
- Can Prawn Masala Curry be done Vegan?
Absolutely. You can replace Prawns with tofu or any other plant-based protein source and Vegetable Broth instead of fish sauce.
- How long can I keep Prawn Masala Curry?
Usually fresh and hot curry tastes good. You can store leftover curry in an airtight container and refrigerate up to 3 days.
- What to have with Prawn Masala Curry?
There are some excellent options: Steamed rice, Naan bread, Roti, Paratha, Quinoa among numerous.
10. Where can I look for good recipes of Prawn Masala Curry?
Actually, there is a ton of stuff online. Here are some sources that you must try for real authentic flavors. Just check out VahChef, Swasthi’s Recipes, or The Odehlicious.
