This Prawn Masala Curry is an easy yet delectable dish that can be whipped up in a jiffy. The kala masala I’ve used here is a fantastic Maharashtrian spice blend, and the spice powder imparts bold flavours if you’re cooking sea fish, crab, or prawns. A good rub of this onto pomfret along with lemon juice, turmeric powder, and salt makes great Pomfret fries. But if you don’t have this spice blend at home, you still can cook this Prawn Curry. Soft, perfectly cooked prawns in a spicy curry have my heart in it. We love having this type of curries with rice, but the last time I served it with pulao, and we cherished it equally.
I hope you’ll enjoy cooking Prawn Masala Curry for your family, and friends. Do share your experience with me if you’re trying the recipe. 🙂
Prawn Masala Curry
Spicy, delectable curry with perfectly cooked prawns, you’re going to love the robust flavours of this Prawn Masala Curry.
Ingredients
- 750g- Prawn (I used medium-sized prawns)
- 2- Onion medium-sized (sliced)
- 1 tsp- Ginger paste
- 1½ tbsp- Garlic (chopped)
- 2- Tomato medium-sized (chopped)
- 3- Green chillies (halved)
- ½ tsp- Red chilli powder
- 1 tsp- Turmeric powder
- Salt to taste
- 1 tsp- Cumin powder
- 1 tsp- Coriander powder
- ¾ tsp- Kala masala (optional, but recommended)
- 2 tsp- Desiccated coconut
- 3-4 sprig- Curry leaves
- ½ tsp- Garam masala powder
- ¼ cup- Mustard oil/Vegetable oil
Instructions
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Clean the prawns and keep aside.
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Heat oil in a pan. Add sliced onions, sauté until light brown in colour. Heat oil in a pan. Add sliced onions, sauté until light brown in colour.
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Next to add chopped garlic and curry leaves, sauté for a few seconds, all this on medium heat.
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Add chopped tomato and salt, mix and cook until tomatoes soften a bit.
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Now add cumin powder, coriander powder, kala masala (if using), turmeric powder, red chilli powder, desiccated coconut, and green chillies. Mix and cook for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.
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Now add ½ cup of warm water along with the prawns. Cook for 10-12 minutes over medium heat, keep stirring in between. We’re looking for a dryish curry here, you can adjust the amount of water according to your preference for a moderately thick or dryish curry.
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Add Garam masala powder at the end, mix well and remove from the heat.
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Serve hot with rice or bhakri. Bhakri is a flatbread, made of Jowar, or Rice flour. After my shifting to Maharashtra, I’ve seen it’s a regular practice here to have Bhakri with seafood. When it comes to seafood, I like to pair it with rice flour bhakri, but that is my personal preference.
