Prawn Masala Curry
Why this recipe works
- Layered masala: Onion, garlic, ginger and ground spices are cooked in stages, building a rounded savoury base before the tomatoes are added.
- Fast cooking: Prawns cook in minutes, so the curry delivers a full-flavoured sauce without a long simmer.
- Balanced tomato base: Ripe tomatoes bring acidity and sweetness, helping to lift the spices and keep the sauce bright rather than heavy.
Get the most out of this recipe
Adjust the heat
- For a milder curry: Remove the chilli seeds, use less green chilli, or omit it entirely while keeping the ginger and spices for warmth.
- For more heat: Use a hotter green chilli or add extra sliced chilli with the garlic and ginger so the heat infuses the oil.
- Keep the heat rounded: Let the tomato masala reduce properly before adding the prawns; a thick sauce softens sharper chilli heat.
Ingredient notes
- Choose raw prawns: Raw peeled prawns give the best texture because they cook directly in the masala and absorb flavour without becoming rubbery.
- Use ripe tomatoes: Ripe tomatoes grate easily and give the sauce better body, sweetness and acidity than underripe fruit.
- Bloom the spices briefly: Ground cumin, coriander and turmeric need only a short time in the oil; stir constantly so they become fragrant without scorching.
Common mistakes
- Overcooking the prawns: Add the prawns only once the sauce has thickened, then remove the pan from the heat as soon as they turn pink and opaque.
- Catching the spices: Keep the heat controlled when adding the ground spices; if they darken too quickly, move the pan off the heat briefly.
- Adding prawns to a thin sauce: If the tomatoes are watery, simmer the masala a little longer first so the finished curry is glossy rather than diluted.
Make-ahead tips
- Make the masala ahead: The onion and tomato masala can be cooked in advance, then gently reheated before adding the prawns just before serving.
- Reheat gently: Warm leftovers over a low to medium heat with a splash of water, taking care not to simmer the prawns for too long.
- Best freshly cooked: The sauce holds well, but the prawns have the best texture when cooked and served straight away.
Equipment you'll need
Ingredients
Instructions
- Finely slice the onion. Grate the tomatoes, discarding the skins, then crush the garlic and finely grate the ginger; finely slice the green chilli (remove the seeds for less heat).
- Heat the sunflower oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
- Stir in the garlic, ginger and green chilli and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 to 60 seconds, stirring constantly so the spices bloom without catching.
- Add the grated tomatoes, remaining salt and water, then bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the masala thickens and the oil begins to separate at the edges.
- Add the prawns and simmer for 2 to 3 minutes, just until pink and opaque. Take off the heat, stir through most of the fresh coriander, and scatter the rest over the top to serve.
Recipe notes
Tips
- For the best texture, add the prawns only once the masala is thick and glossy, then cook just until they turn pink to avoid toughness.
- If your tomatoes are watery, simmer the masala a few minutes longer until it coats the back of a spoon before adding the prawns.
- If serving vulnerable groups, use very fresh prawns and make sure they are cooked until fully opaque throughout.
Substitutions
- Replace Tomato with canned chopped tomatoes for convenience; simmer a little longer to reduce to the same thick consistency.
- Replace Sunflower oil with olive oil for a fruitier finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat gently in a frying pan with a splash of water until piping hot, taking care not to overcook the prawns.
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Recipe overview
- Servings: 3 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
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