Prawn Masala
Juicy prawns tossed in a thick, spicy onion-tomato masala with ginger, garlic and coastal spices. Quick enough for a weeknight, special enough for guests.
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Start your free weekContinue with free accessSeason the prawns
Toss the prawns with the turmeric, ½ tsp chili powder and ½ tsp salt.
Cook the masala
Heat the oil, pop the mustard seeds, then add the curry leaves and onions. Cook for 8 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomatoes, remaining chili, coriander and ½ tsp salt. Cook for 7–8 minutes until thick and jammy.
Cook the prawns
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Finish
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Season the prawns
Toss the prawns with the turmeric, ½ tsp chili powder and ½ tsp salt.
Cook the masala
Heat the oil, pop the mustard seeds, then add the curry leaves and onions. Cook for 8 minutes until golden. Add the ginger-garlic paste for 1 minute, then the tomatoes, remaining chili, coriander and ½ tsp salt. Cook for 7–8 minutes until thick and jammy.
Cook the prawns
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Finish
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The Story Behind the Dish
Prawns are abundant all along India's 7,500km coastline, and every coastal community cooks them its own way — with coconut in Kerala and Goa, with kokum in Konkan, with mustard in Bengal.
This dry-ish masala style, thick with onion and tomato, is popular in restaurants across India.
⭐ Why It's Famous
Ready in under 40 minutes and full of bold flavour, prawn masala is seafood made easy.
💡 Fun Fact
Prawns take just minutes to cook — Indian cooks add them at the very end so they stay tender in a long-cooked masala.
India's west and south coasts
18.97°N, 72.83°E
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