Everyday KitchenSearch all recipes

Indian · Dinner

Prawn masala

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Cook prawns briefly in an onion and tomato masala. Reduce the sauce first so the prawns stay juicy.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of prawn masala
Representative photograph of prawn masala. Photo credit and licence
0 of 4 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Prawns

Finish

Equipment

Wide pan; knife; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cook the onion · About 7 min

  1. Heat 25 ml neutral oil. Cook 180 g onion, chopped for 6–7 minutes; add 15 g ginger-garlic paste for 1 minute.

Reduce the sauce · About 10 min

  1. Add 250 g tomatoes, chopped, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp chili powder, ¼ tsp turmeric, ¾ tsp salt and 80 ml water. Simmer for 8–10 minutes.

    Check: The tomato is soft and the sauce coats a spoon.

Cook the prawns · About 5 min

  1. Add 600 g peeled raw prawns, deveined. Stir gently over medium-low heat for 3–5 minutes.

    Check: The prawns become opaque and firm; check 63°C / 145°F where a probe fits.

Finish · About 1 min

  1. Stir in ½ tsp garam masala, 15 g coriander leaves; serve immediately.

Tips

  • Cook the sauce before adding prawns.
  • Overcooked prawns curl tightly and become rubbery.

Substitutions

  • Use frozen raw prawns, thawed in the fridge.
  • In Prawn masala, replace fresh tomatoes with canned chopped tomatoes.

Storage

  • Get perishable Prawn masala into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Prawn masala within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Prawn masala to 74°C / 165°F, stirring or turning it for even heating. When Prawn masala is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Prawn masala includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Prawn masala becomes softer in storage.

Make ahead

  • Make the masala one day ahead and chill.
  • Reheat the sauce before adding uncooked prawns.

FAQ

Can I use cooked prawns?

Add them only at the end and heat to 74°C / 165°F as reheated leftovers.

Why are the prawns rubbery?

They were likely cooked too long. Stop once opaque and firm.

Can I leave the tails on?

Yes, but tell diners so they can remove them.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes