Prawn Masala is a recipe that I really enjoy making when I want to make a rich and spicy prawn dish. I love cooking the onions and tomatoes with the spices to make a thick masala to coat the prawns. The mustard oil gives it a unique taste, and the tomatoes help to give the gravy a nice balance. This is a lovely recipe to cook for a family meal, and is a nice touch to have something a bit special without having to use any complicated ingredients.
Recipe Snapshot:
- Prawn Masala is a popular Indian dish.
- It is made with fresh prawns and a tomato-based spicy masala gravy.
- The colour and consistency of the dish come from the fresh tomatoes.
- Prawn Masala tastes spicy and hot with a hint of tanginess and sweetness.
- I can cook this dish in my kitchen in about 50 minutes, including 20 minutes of preparation and 15 minutes each for resting and cooking time.
- I like to serve it with steamed Basmati rice, vegetable pulao, plain or butter naan, paratha, roti or chapati.
- Prawn curry is the closest alternative to this dish. You may try replacing prawns with chicken, paneer, or vegetables.
The Ingredients:
- Large size prawns – 600 grams (Properly deveined and cleaned)
- Onion – 2 pieces (large size, made into a paste)
- Tomato – 2 pieces (large size, chopped)
- Ginger-garlic paste – 2 tbsp
- Turmeric powder – 2 tsp
- Red chili powder – 1 tsp
- Kashmiri Chili Powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Coriander leaves – a handful, finely chopped
- Mustard oil – 4 tsp
- Salt to taste
- Water – as much as required
How to Cook Prawn Masala (Step by Step Images)?
1. Add a pinch of salt and 1 tsp of turmeric powder to the prawns. Keep them aside for 10-15 minutes to marinate.
2. Heat the mustard oil in a pan and add the prawns one by one.
3. Fry till they turn pink. Fry them on both sides and take them out of the pan. Keep them aside.
(Pro tip: Do not fry the prawns too much, or else they will become hard and chewy when put into the gravy.)
4. Add more oil to the same pan (if required).
5. Add the onion paste and fry till light brown.
6. Add the chopped tomatoes.
7. Stir well. Add some salt. It will help to soften the tomatoes.
8. Add the ginger-garlic paste. Stir well.
(Pro tip: Stir the ginger-garlic paste continuously to prevent it from sticking to the bottom and burning, which can render a bitter taste.)
9. Add the remaining turmeric powder, chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water. Add salt to taste. Mix well.
(Pro tip: I turn the flame to low at this stage, or else the powdered spices tend to burn and make the gravy taste bitter.)
10. Add the lightly fried prawns. Mix well.
11. Sprinkle 1 tsp of garam masala powder. Give the prawns and spices a good stir.
12. Add an adequate amount of water. Let it cook for another 10 minutes.
13. After the gravy becomes thick, sprinkle the chopped coriander leaves for garnishing, and your spicy and delicious homemade prawn masala is ready to serve.
Customize Your Recipe
- Sometimes I add some slit green chilies to give it extra heat.
- Occasionally I cook the onion paste for a bit longer for extra depth of flavor.
- To make it more tart, I add a bit of extra chopped tomato.
- I have also tried adding a pinch of crushed kasuri methi at the end for extra aroma.
Prawn Masala Recipe Solutions Guide
Q: My prawn masala has a raw onion taste. Why?
A: Cook the onion paste on a low to medium flame until it is no longer raw.
Q: My spices are sticking to the pan. What can I do?
A: When step 9 is reached, add a little water, and ensure that you stir the powdered spices well to cook them evenly.
Q: The prawns are curling and rubbery. Why?
A: You must have been a bit late in removing the fried prawns from the pan, which must have overcooked them. They are intended to cook further in the gravy in step 12, without becoming rubbery.
Recipe Card
Prawn Masala (Jhinga Masala)
Ingredients
- Large size prawns – 600 grams Properly deveined and cleaned
- Onion - 2 pieces large size, made into a paste
- Tomato - 2 pieces large size, chopped
- Ginger-garlic paste – 2 tbsp
- Turmeric powder – 2 tsp
- Red chili powder – 1 tsp
- Kashmiri Chili Powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Coriander leaves – a handful finely chopped
- Mustard oil - 4 tsp
- Salt to taste
- Water – as much as required
Instructions
- Add a pinch of salt and 1 tsp of turmeric powder to the prawns. Keep them aside for 10-15 minutes to marinate.
- Heat the mustard oil in a pan and add the prawns one by one.
- Fry till they turn pink. Fry them on both sides and take them out of the pan. Keep them aside. (Pro tip: Do not fry the prawns too much, or else they will become hard and chewy when put into the gravy.)
- Add more oil to the same pan (if required).
- Add the onion paste and fry till light brown.
- Add the chopped tomatoes.
- Stir well. Add some salt. It will help to soften tomatoes.
- Add the ginger-garlic paste. Stir well. (Pro tip: Stir the ginger-garlic paste continuously to prevent it from sticking to the bottom and burning, which can render a bitter taste.)
- Add the remaining turmeric powder, chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water. Add salt to taste. Mix well. (Pro tip: I turn the flame to low at this stage, or else the powdered spices tend to burn and make the gravy taste bitter.)
- Add the lightly fried prawns. Mix well.
- Sprinkle 1 tsp of garam masala powder. Give the prawns and spices a good stir.
- Add an adequate amount of water. Let it cook for another 10 minutes.
- After the gravy becomes thick, sprinkle the chopped coriander leaves for garnishing, and your spicy and delicious homemade prawn masala is ready to serve.
