Prawn Masala with Curry Leaves and Mustard Seeds
Why this recipe works
- Tempered aromatics: Mustard seeds and curry leaves are bloomed in hot oil first, giving the sauce a fragrant, savoury base.
- Fast cooking: Prawns need only a few minutes in the simmering sauce, making the dish well suited to weeknight cooking.
- Balanced sauce: Jammy tomatoes bring acidity while coconut milk softens the chilli and rounds out the spices.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds, use less chilli, or leave it out entirely while keeping the ginger, garlic and spices for depth.
- For more heat: Use a hotter green chilli or add extra sliced chilli with the ginger and garlic so the heat infuses the masala.
- Keep the sauce rounded: If the curry tastes too sharp or hot, let the coconut milk simmer gently for a little longer to soften the edges.
Ingredient notes
- Use raw prawns: Raw peeled prawns are best here because they cook directly in the sauce and absorb its flavour without becoming overdone too quickly.
- Fresh curry leaves matter: Fresh curry leaves give the clearest citrusy, herbal aroma; dried leaves are milder and less fragrant.
- Let the tomatoes cook down: Ripe tomatoes should soften into a jammy base before the coconut milk is added, which gives the sauce better body and flavour.
Common mistakes
- Overcooking the prawns: Remove the pan from the heat as soon as the prawns are pink and opaque; extended simmering makes them firm and rubbery.
- Boiling the coconut milk: Keep the sauce at a gentle simmer after adding coconut milk so it stays smooth and the prawns cook evenly.
- Burning the tempering: Add the curry leaves as soon as the mustard seeds start to pop, then move on quickly so the spices stay fragrant rather than bitter.
Make-ahead tips
- Make the masala base ahead: The onion, tomato and spice base can be cooked in advance; add coconut milk and prawns just before serving for the best texture.
- Reheat gently: Warm leftovers over low heat until piping hot, adding a splash of water if the sauce has thickened and avoiding a hard boil.
Equipment you'll need
Ingredients
Instructions
- Finely chop the onion and dice the tomatoes. Crush the garlic and finely grate the ginger. Slice the green chilli (remove the seeds for less heat).
- Heat the sunflower oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 to 60 seconds until they start to pop, then add the curry leaves and stir for 10 seconds until fragrant.
- Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden. Stir in the garlic, ginger and green chilli and cook for 1 minute.
- Stir in the ground cumin, ground coriander and ground turmeric and cook for 30 seconds. Add the tomatoes and cook for 4 to 5 minutes until broken down and jammy, scraping the base of the pan as needed.
- Pour in the coconut milk and bring to a gentle simmer. Add the prawns and cook for 3 to 4 minutes, stirring once or twice, until pink and just cooked through. Serve straight away while hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat at a gentle simmer once the coconut milk is added so the sauce stays smooth.
- Prawns cook quickly, so take the pan off the heat as soon as they turn pink and opaque to keep them tender.
Substitutions
- Replace the green chili pepper with 0.5 tsp ground cumin for a milder curry (it will be less spicy, but still aromatic).
- Replace sunflower oil with olive oil for a slightly fruitier base.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat until piping hot, adding a splash of water if the sauce has thickened; avoid boiling to prevent the prawns turning tough.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Crustaceans Mustard
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