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Prawn Masala Recipe: Juicy, Creamy and Always a Crowd-Pleaser
Some recipes earn their reputation quietly. This prawn masala is one of them. Sweet, juicy prawns are coated in a thick tomato and onion masala, then finished with coconut milk for a creamy, gentle richness. It’s the kind of dish Ashha calls a sure shot: easy, reliable and loved by kids. And as the recipe suggests, it tends to make people ask for seconds.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Prawn Masala
- Prep time: Not specified in the original recipe
- Cooking time: 30 minutes
- Total time: Not specified (30 minutes cooking, plus cleaning the prawns)
- Servings: 4
- Cuisine / course: South Indian seafood curry / side
- Diet: Non-vegetarian (contains shellfish)
- Difficulty: Easy
- Flavour profile: Creamy, mildly spicy, savoury
- Storage: Best within 1 day
Ingredients Overview
The star
- Prawns, 250 g: sweet, juicy protein that cooks in minutes
The masala base
- Onion, 1, and tomatoes, 2: sweetness and tang, cooked down into a thick base
- Ginger garlic paste, 1 tsp: savoury depth
Spices
- Red chilli powder, 1 tsp (to taste): heat and colour
- Coriander powder, ¾ tsp, and turmeric, ¼ tsp: earthy warmth
Creamy finish
- Coconut milk, 1 cup: richness that balances the spice
Cooking and garnish
- Oil, 1 tbsp, and salt to taste
- Coriander leaves to garnish (used in the method, not listed in the ingredients)
Health Benefits and Nutritional Aspects
Prawns are a good source of protein and also provide minerals like iodine and selenium. Tomatoes add vitamin C, and ginger, garlic and spices lift the flavour without much extra fat. The recipe uses 1 tbsp of oil.
Coconut milk gives the masala its creamy finish, so enjoy it in moderation with rice. Prawns are shellfish, so this isn’t suitable for anyone with a shellfish allergy. It’s naturally gluten-free as written. I haven’t listed nutrition values, since they depend on your coconut milk and portion size.
Step-by-Step Preparation
- Fry the onions: Heat oil in a pan, add the onions and fry well.
- Add the tomatoes: Cook until mushy.
- Add ginger garlic paste: Fry briefly.
- Add the spices: Stir in the chilli, coriander and turmeric powders and toss.
- Build the masala: Add water and salt and cook until the raw smell goes away.
- Add the prawns: Toss them in.
- Cook briefly: Close the lid and cook for 2–3 minutes only. Overcooking can turn prawns rubbery.
- Fry until the oil surfaces: Open the lid and fry for a few minutes so the oil rises to the top. Watch the prawns during this step.
- Add coconut milk: Pour it in and switch off the flame.
- Garnish and serve: Top with coriander leaves and serve hot with rice.
Mistake to avoid: Cooking the prawns too long, as the recipe itself warns.
Tips for the Best Results
- Clean and devein the prawns, then pat them dry before cooking.
- Cook the masala until the raw smell is completely gone before the prawns go in.
- Keep the lid-on time to 2–3 minutes, as the recipe says.
- Switch off the flame as soon as the coconut milk goes in, so it stays creamy.
- Adjust the chilli powder to taste. The recipe lists 1 tsp “to taste.”
- Store leftovers covered and eat within a day, reheating gently so the prawns stay tender.
Frequently Asked Questions
1. What goes well with prawn masala?
Hot steamed rice, as suggested in the original recipe.
2. Can I make it with fish?
Yes, the recipe notes that fish can be made the same way.
3. How do I keep the prawns from turning rubbery?
Cook them only for a couple of minutes, as the recipe advises.
4. How spicy is it?
Moderately, with 1 tsp of chilli powder. Reduce it to suit children.
5. Is it suitable for people with a shellfish allergy?
No. Prawns are shellfish.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Prawn Dish
If you enjoyed this recipe, try Curried Prawns for another delicious homemade meal.
Conclusion
This prawn masala proves that seafood doesn’t have to be complicated. A well-cooked masala, juicy prawns and a splash of coconut milk make a creamy, comforting dish in about half an hour. Serve it with hot rice and watch the plates empty.
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