Prawn Masala Curry

Prawn Masala Curry is a simple Asian recipe packed full of flavours and aromas. Adjust the heat by removing the chillies seeds. Serve as a main dish on a bed of fluffy rice and naan breads. I use king prawns as they are meatier and hold the flavours better.

Prawn Masala Curry

A simple curry that hits the spice, seafood and heat targets every time.

4.88 from 54 votes

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Course: Main Dish

Cuisine: Asian, Indian

Keyword: Chillies, Curry, Prawns, Seafood, Spice

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 People

Calories: 391kcal

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Ingredients

 

MetricImperial

Masala Paste

• 1 large onion peeled/sliced
• 2 large tomato chopped
• 2 tbsp desiccated coconut
• 1 tsp ginger and garlic paste shop brought
• ½ tsp chilli powder
• ¼ tsp turmeric
• ½ tsp coriander powder
• ½ tsp garam masala
• 2 tbsp vegetable oil

Curry

• 300 g prawns peeled/deveined.
• 1 clove garlic peel/chop
• 1 large green chilli chop
• ¼ tsp ground cumin
• 1 ¼ cup coconut milk
• 6 large curry leaves

Instructions

• Place the prawns in a bowl of cold water and wash well. Drain and pat dry with kitchen paper.
• Place a large frying pan over a high heat and add 1 tbsp of vegetable oil. When hot, add the onions and fry until softened and translucent.
  2 tbsp vegetable oil, 1 large onion
• Add the ginger garlic paste and continue to fry for a few minutes.
  1 tsp ginger and garlic paste
• Add the turmeric, salt and tomatoes and fry until the tomatoes have softened.
  ¼ tsp turmeric, 2 large tomato
• Add the garam masala, chilli powder, coriander powder and desiccated coconut. Fry for a further 5 minutes stirring constantly so nothing sticks and burns.
  ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp garam masala, 2 tbsp desiccated coconut
• When ready transfer to a dish and put to one side for now making sure you get all of it. Wipe the pan out with a piece of kitchen paper.
• Add another tablespoon of oil to the pan over a medium heat. When hot, add the cumin, garlic and sliced chilli.
  2 tbsp vegetable oil, 1 clove garlic, ¼ tsp ground cumin, 1 large green chilli
• Watch the garlic as when it turns lightly golden add the curry leaves and fry for about 2 minutes until the leaves begin to crisp.
  6 large curry leaves
• Add the coconut milk and the paste you put aside a moment ago to the pan and stir well. The sauce will thicken turn the heat down, so it is lightly simmering.
  1 ¼ cup coconut milk
• Warm the serving bowls/dishes in a bowl of hot water.
• Add the prawns until they just turn pink.
  300 g prawns
• Taste the sauce and adjust the seasoning with salt and pepper if required.
• Serve into individual bowls or a large one with sprinkle of chopped coriander/cilantro on a bed a fluffy rice.

Nutrition

Calories: 391kcal | Carbohydrates: 23g | Protein: 6g | Fat: 34g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 912mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1783IU | Vitamin C: 95mg | Calcium: 85mg | Iron: 6mg