Prawn Masala with Curry Leaves
Why this recipe works
- Fast cooking: The sauce develops quickly on the stovetop, and the prawns need only a few minutes once added.
- Layered masala base: Softened onion, tomato, curry leaves, ginger, garlic and spices create depth without a long simmer.
- Bright finish: Lemon added off the heat sharpens the sauce and balances the sweetness of the prawns and tomatoes.
Get the most out of this recipe
Adjust the heat
- For a milder curry: Reduce the Kashmiri chilli or replace it with smoked paprika for colour and a gentler warmth.
- For more heat: Add extra chilli to the masala base, allowing it to bloom briefly with the cumin and turmeric.
- Keep it rounded: Finish with lemon to keep the spice lively rather than heavy, especially when serving with rice.
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes break down more easily and give the sauce a fuller, less sharp flavour.
- Frozen prawns: Defrost fully and pat dry before cooking so they sear into the masala rather than watering it down.
- Fresh curry leaves: Fresh curry leaves bring a distinct citrusy, aromatic note that is central to the flavour of the dish.
Common mistakes
- Overcooking the prawns: Remove the pan from the heat as soon as the prawns are opaque and pink throughout; they firm up quickly.
- Catching the spices: Keep the heat at medium once the spices go in, and add a small splash of water if the pan looks dry.
- Thin sauce: Let the tomato mixture cook until thick and glossy before adding the prawns, as they release a little moisture.
Serving ideas
- With rice: Serve with plain basmati or another simple rice to absorb the spiced tomato sauce.
- With flatbreads: Warm chapatis, naan or other flatbreads work well for scooping up the thick masala.
- Fresh finish: Add coriander and a final squeeze of lemon just before serving for brightness.
Equipment you'll need
Ingredients
Instructions
- Finely chop the yellow onion. Roughly chop the tomatoes, then crush the garlic and finely grate the ginger.
- Heat the rapeseed oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden at the edges.
- Stir in the garlic, ginger and fresh curry leaf and cook for 1 minute until fragrant. Add the ground cumin, ground turmeric and ground Kashmiri chili and cook for 30 seconds, stirring so the spices do not catch.
- Add the tomatoes and a splash of water to help them break down. Simmer for 6 to 8 minutes, stirring occasionally, until the sauce is thick and glossy and the oil begins to separate at the edges.
- Add the prawns and cook for 2 to 4 minutes, stirring gently, until they are just opaque and pink all the way through. Take off the heat, squeeze over the lemon, then scatter with fresh coriander and serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat at medium once the spices go in; if the pan looks dry, add a small splash of water so they toast without burning.
- Do not overcook the prawns: as soon as they turn opaque, remove the pan from the heat so they stay juicy.
- If using frozen prawns, defrost fully and pat dry before cooking so the masala stays thick rather than watery.
Substitutions
- Replace rapeseed oil with olive oil for a slightly fruitier base.
- Replace ground Kashmiri chili with smoked paprika for a milder, smokier curry.
- Replace lemon with lime for a sharper, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently in a frying pan with a splash of water just until piping hot, taking care not to overcook the prawns.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
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