Prawns Masala Curry
- Total Time: 50 minutes
- Yield: 2 1x
Description
This spicy and tangy prawns masala curry is a delight for every seafood lover.
Ingredients
- 1 lb (450 g) prawns
- 1 tbsp (15 ml) ginger garlic paste
- 4-5 curry leaves
- 1 onion chopped
- 1 tomatoe chopped
- 2-3 green chillies chopped
- 4-5 kokum
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp salt
- Oil
Instructions
- Clean prawns, remove the shell and marinate with salt, turmeric, red chilli powder, 1tbs ginger-garlic paste for 30 mins.
- Heat oil in a pan, add chopped onion and sauté it. Add curry leaves, green chillies, ginger-garlic paste and fry until golden brown.
- Add all the powder masalas, salt and tomatoes and cook till the oil start leaving the edges. Now add kokum.
- Add the marinated prawns, mix well and cook for 4-5 mins with lid on.
- Add the water, mix everything and cook with lid on until gravy becomes very thick and oil comes on top.
- Serve with chapatti or rice.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
What is kokum and can I substitute it?
Kokum is a dried sour fruit used in Goan and South Indian cooking to add a tangy depth to curries. If you can’t find it, a small splash of tamarind water or a squeeze of lime juice stirred in at the end can approximate the sourness, though the flavor won’t be identical.
Why marinate the prawns for 30 minutes before cooking?
Marinating in salt, turmeric, red chilli powder, and ginger-garlic paste for 30 minutes lets the spices penetrate the prawns and helps tenderize them slightly. Skipping this step means the spices sit only on the surface and the flavors are less integrated. 
How do I know when the curry is ready?
The recipe calls for cooking with the lid on until the gravy becomes very thick and oil comes up to the top — that separation of oil is the traditional Indian sign that the masala is fully cooked through. The prawns only need 4–5 minutes once added, so don’t overcook them.
