When it comes to seafood, a desi foodie will immediately dream of a decadent prawn curry and rice, a combination that can never go wrong. One such dish is the South Indian prawn masala. You can prepare this lip-smacking prawn dish for lunch at home and make your next meal a delicious affair.
A good prawn dish is every seafood lover’s dream, but learning to cook prawns and dealing with seafood might seem tricky at first. But don’t worry, this prawn masala recipe is quite easy, has a spicy kick to it and will leave you wanting more and more!
You can enjoy it with either some fresh chapati or basmati rice. And keep in mind to ask your meat butcher to remove the tail of the prawn and de-vein it. This dish is delicious and will no doubt become your new favourite weekday lunch.
With just a handful of ingredients, you can prepare this recipe in 20 minutes. Prawn masala is a simple recipe which uses turmeric, chilli powder, coriander seeds, cumin seeds and salt. The spices are sprinkled over prawns, which are sautéed with mustard and cumin seeds, along with garlic, chopped chilli, and a squeeze of lemon juice.
The prawns in this dish are marinated in Indian spices and masala before being dry-roasted in oil. This prawn masala is a go-to for the majority of non-vegetari
Read MoreWash and clean the prawns. Pat them dry. Add turmeric and salt. Set it aside.
In a pan, heat some oil. Add in the curry leaves. Let it cackle. Add the onions and saute until golden brown.
Add in the ginger-garlic paste. Cook it until the raw smell disappears.
Reduce the heat to a low flame. Add in the cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder and Malwani masala powder.
Sauté this mixture for 30-45 seconds. Add in the tomatoes. Sprinkle some salt and stir.
Let it cook for 6-10 minutes until the tomatoes are mushy and the oil has separated from the masalas.
Add in the prawns. Coat the prawns with the masala thoroughly. Cook on medium heat.
Cook until the prawns curl into a moon shape and turn opaque. The prawns should also release some moisture into the masalas.
Add the kokum paste and cook for 3-5 minutes. Cook until the masala is slightly dry.
Add the chopped coriander leaves. Toss the prawns and masala for 30 seconds. Remove from heat. Add the lime juice. Stir it. Serve prawn masala with roti or rice.
You might be surprised at how quickly prawns cook! If they curl into a perfect ‘O’ they’re overcooked. A gentle moon shape means the prawns are cooked after 4–6 minutes of cooking. They stay juicy and tender when cooked at slow, regulated heat.
Absolutely! Try adding a few slit green chillies while sautéing the onions. They add heat without affecting the hue or texture. You can also increase Malwani masala for extra coastal spice.
Kokum balances the flavours with a subtle tang. If you don’t have any, add a squeeze of lemon or ½ teaspoon tamarind paste at the end. The idea is that the subtle coastal sourness is distinctive to South Indian seafood dishes.
The spices are ‘woken up’ by this small step. They release their oils and scent when lightly fried, giving the masala a deeper, richer flavour. Skip this, and your food may taste flat or uncooked.
Yes, but there’s a trick. Cook the masala thoroughly, minus the prawns. Add prawns only when you’re ready to serve; they cook in minutes. This makes them soft instead of chewy and ensures the flavour stays fresh and powerful.
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