Recipe Of The Week – Prawn Masala


My mum doesn’t like seafood and never really cooked prawn masala because of my dad’s cholesterol issues…. So this doesn’t come from her.. This is one recipe I can say is mine (YES!!!). To be fair, its not a work of my imagination as well.. but a few recipes I saw here and there and tried and failed and adjusted.. added something… and THIS is how it evolved and now qualifies to be posted here. (Trust me…I don’t put a recipe here until I LUVVE the results!). So do try it out!

Prawn Masala 

Serves about 2-3 people.   Download Recipe Card



  • 500 g Prawns (Peeled, Deveined and without tails – I use the frozen medium/large size ones, because they shrink a lot when they cook)
  • 3 Medium Tomatoes
  • 1 Medium Onion (sliced)
  • 1/2 tsp. Ginger Paste (or Powder)
  • 1/2 tsp. Garlic Paste (0r Powder)
  • 1/2 tsp. Garam Masala
  • 1/4 tsp. Dry Meethi
  • 2 tbsp. Yogurt
  • 1 tsp. Salt
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Turmeric Powder (haldi)
  • 1/4 tsp Zeera (Cumin Seeds)
  • 1/4 tsp. Chaat Masala
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Oil


  • 1 tbsp. Ginger (julienned)
  • 1 tsp. Green chili (sliced)
  • 1 tsp. Fresh Coriander

Marinade for prawns

  • 4 tbsp. Vinegar
  • 1 tsp. Tikka Masala (optional)
  • 1/4 tsp. Ginger Paste (or Powder)
  • 1/4 tsp. Garlic Paste (0r Powder)


  1. Marinate the prawns in Vinegar, Tikka Masala and Ginger Garlic paste and set aside for 1-2 hours.DSC_0058
  2. Fry onions in oil, till they turn light pink.
  3. Add ginger garlic paste, salt, red chili powder, zeera, turmeric, yogurt, meethi, tomatoes and 1/4 tsp. of garam masala (the other 1/4 tsp. will be used later).
  4. Fry and then cover and cook on low heat till the tomatoes are done and the oil comes up. Collage1
  5. Drain prawns and throw away the marinade. Add the prawns to the pot and simmer it for 15 minutes.
  6. Then increase the heat so the gravy thickens to the right consistency (the shrimps will leave a lot of water, and you don’t want to over cook the prawns so you need to dry the masala quickly).Collage2
  7. Put on low heat again and cover so the oil comes up.
  8. Add the lemon juice, chaat masala and the other 1/4 tsp. of garam masala now.
  9. Garnish with ginger, green chilies and coriander.collage3
  10. Serve with Naan and ENJOY! (BUT with someone who doesn’t have a high cholesterol level 😉Collage6DSC_0117

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s