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Prawn Masala

Prawn Masala (Jhinga Masala)

By Mita Mondal
Prawn Masala is a popular Indian seafood dish that features succulent prawns cooked in a flavorful, spicy masala gravy.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 273 kcal

Ingredients
  

  • 600 grams Prawns (properly deveined and cleaned)
  • 2 pieces Onion (freshly pasted)
  • 2 pieces Tomato (chopped)
  • 2 tablespoons Ginger garlic paste
  • 2 tablespoons Turmeric powder
  • 1 tablespoon Red chili powder
  • 1 tablespoon Kashmiri Chili Powder
  • 1 tablespoon Coriander powder
  • 1 tablespoon Cumin powder
  • 1 tablespoon Garam masala powder
  • 1 tablespoon Coriander leaves (chopped)
  • 4 tablespoon Mustard oil
  • Salt to taste

Instructions
 

  • Add salt and turmeric powder to the prawns; keep them aside for 10-15 minutes.
  • Heat 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.
  • Add oil to the same pan (if required).
  • Add onion paste and fry till light brown.
  • Add sliced tomatoes.
  • Stir well. Add 1 tsp of salt. It will help to soften tomatoes.
  • Add ginger-garlic paste. Stir well.
  • Add turmeric powder, chilli powder, Kashmiri red chilli powder, coriander powder and cumin powder. Add a little bit of water. Add 1 tsp of salt. Mix well.
  • Add the lightly fried prawns. Mix well.
  • Sprinkle ½ 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 chopped coriander leaves for garnishing. Serve it with steamed Basmati rice, vegetable pulao, naan bread, paratha, roti or chapati.

Video

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Notes

Always use fresh and firm prawns to make this dish.
Marinate the prawns for some time to allow the flavors of the spices to penetrate the fish.
I sauté the prawns to golden brown but do not overcook them before adding to the curry.
Use freshly ground spices than packed varieties for the perfect taste.
Alter the levels of spices and heat according to your tolerance level. Increase the amounts mentioned in the ingredients list if you want the dish to be spicier or reduce them for a slightly mild heat and taste.

Nutrition Info (Estimation Only)

Nutrition Facts
Prawn Masala (Jhinga Masala)
Amount per Serving
Calories
 
273
Calories from Fat 153
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
189
mg
63
%
Sodium
 
1794
mg
78
%
Potassium
 
381
mg
11
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
0.5
g
1
%
Protein
 
22
g
44
%
Vitamin A
 
1486
IU
30
%
Vitamin C
 
1
mg
1
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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