Punjabi Prawn Masala: Spiced Coastal Shrimp Curry Recipe

Who doesn’t love prawns? I certainly do. Their sweet, briny flavour, satisfying crunch and quick cooking time make them one of my favourite ingredients.

Prawns cook in about five minutes, which means you can have a delicious dinner on the table in no time. On busy days, a fast, reliable recipe is exactly what you need, and this Prawn Masala Curry is perfect for that.

How do you make Prawn Masala?

Start by making a thick, paste-like masala from sautéed onions, chopped tomatoes and plenty of ginger and garlic, cooked with an aromatic mix of traditional spices. When the masala has reduced to a jammy consistency, add the prawns. Cook them uncovered on high heat until the moisture evaporates and the prawns are just done. Finish with fresh coriander, sliced green chillies and lemon wedges for brightness.

The most important thing when cooking prawns

The single most important tip is: do not overcook the prawns. Overcooked prawns turn rubbery, dry and lose their flavour. For most prawns, five minutes on high heat is sufficient; king prawns may need up to ten minutes. Cook them uncovered and turn often for the best texture and taste.

How can I serve Prawn Masala?

Prawn Masala pairs well with many carbohydrates: fresh rotis, any kind of naan or steamed rice are all great choices. A crisp side salad also complements the curry nicely.

If you want to serve another curry alongside this, a simple vegetable dish or dal balances the meal well.

More prawn recipes you may enjoy

Prawn Karahi — Prawn Pilau Biryani

📋 Recipe

Punjabi Prawn Masala Curry

Cook Time:
25 minutes

Total Time:
25 minutes

Servings:
2 Servings

4.52 from 27 votes

Ingredients

• ¼ cup oil (62½ ml)
• 1 medium onion, diced (110 g)
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 3 tomatoes, chopped (350 g)
• 12 oz prawns, shelled and deveined (350 g)
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 1.5 teaspoons salt, or to taste
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric
• ½ teaspoon paprika (optional, for colour)
• Green chilli, lemon slices and chopped coriander (for garnish)

Instructions

1. Heat the oil in a pan. Add the diced onion and fry over medium-high heat until translucent and beginning to turn golden.
2. Add the cumin seeds, cumin powder, coriander powder, turmeric, red chilli powder, garam masala, minced garlic and minced ginger. Fry for about a minute to release the spices’ aroma.
3. Add the chopped tomatoes, stir vigorously and fry for about 3 minutes. Add ¼ cup of water, reduce the heat to low and simmer for 5–10 minutes until the mixture becomes thick and jammy.
4. Add the prawns. Cook uncovered on high heat for about 5 minutes, stirring frequently, until the prawns are just cooked through. Avoid overcooking.
5. If you prefer a looser sauce, add a little extra water and bring it to a boil to combine with the curry.
6. Garnish with chopped coriander, sliced green chillies and lemon wedges. Serve hot.