Prawn Masala
Succulent prawns cooked in a rich, aromatic tomato-based curry with warming spices and creamy coconut milk. A classic Indian seafood dish that's restaurant-quality yet simple to prepare at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 500 g large prawns, peeled and deveined
- 2 medium onions, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 400 g tomatoes, crushed
- 200 ml coconut milk
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ½ teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- 1
Pat prawns dry with paper towels and set aside.
- 2
Mince garlic, grate ginger, and chop onions and cilantro.
- 3
Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 4
Add chopped onions and sauté until golden, about 5 minutes.
- 5
Stir in garlic and ginger, cooking for 1 minute until fragrant.
- 6
Add coriander, turmeric, and red chili powder. Toast for 30 seconds.
- 7
Add crushed tomatoes and salt. Simmer for 8-10 minutes until sauce thickens.
- 8
Stir in coconut milk and garam masala. Bring to a gentle simmer.
- 9
Add prawns and cook for 5-7 minutes until pink and cooked through.
- 10
Finish with lemon juice and fresh cilantro. Taste and adjust seasoning.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- wooden spoon
- measuring spoons
- measuring cups
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