Prawn Masala


This coastal delicacy full of tangy flavors is a beautiful way to highlight the natural taste of prawns and add a subcontinental twist with a combination of mouthwatering spices

  • Medium
  • 5 person(s)
  • 25 Min


    • Onion, diced1
    • Water½ cup
    • Chili Garlic powder1 tablespoon
    • Chili flakes1 tablespoon
    • Ground coriander1 tablespoon
    • Green chili, chopped2
    • Clarified butter2 tablespoon
    • Onion paste1 cup
    • Ginger-garlic paste2 tablespoons
    • Tomatoes, sliced2
    • Tomato paste1 tablespoon
    • Red chili powder1 tablespoon
    • Saltto taste
    • Carom seeds1 tablespoon
    • Ground turmeric1 tablespoon
    • Water½ cup
    • Coconut milk2 tablespoon
    • Cream1 tablespoon
    • Lemon juice1
    • Yogurt1 tablespoon
    • Prawns500 grams
    • Saltto taste
    • Turmeric1 teaspoon
    • Ground black pepper1 teaspoon
    • Butter2 tablespoon
    • Oil3 tablespoons
    • Fresh coriander, choppedfor garnish


  • For onion paste: blend onion with water into a paste.
  • In a wok heat clarified butter over medium heat and saute onion paste in it.
  • Add ginger garlic paste to it and saute.
  • Now add sliced tomatoes and stir well.
  • Add tomato paste to it and mix.
  • Then add chili powder, salt, carom seeds, ground turmeric, chili garlic powder, chili flakes, chopped green chilies and mix.
  • Add water, stir and cover the lid, simmer on low flame for 10-15 minutes.
  • For prawns: combine deveined prawns with salt, ground turmeric, black pepper and stir until well coated.
  • In a frying pan heat butter over low flame, add oil mix, sautee prawns for 5-6 minutes until cooked.
  • Add coconut milk, cream and mix well.
  • Squeeze in 1 lemon, yogurt and mix.
  • Garnish with freshly chopped coriander.
  • Enjoy! Please give us your feedback in the comments below.
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