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Authentic Indian Prawn Masala

This recipe creates an authentic Indian Prawn Masala, featuring succulent prawns marinated in a vibrant blend of garlic, cilantro, green chilies, and lemon. These flavorful prawns are then simmered in a rich, aromatic gravy made with caramelized onions, tomatoes, and a medley of traditional Indian spices. It's a delectable and quick-cooking dish, perfect for a flavorful weeknight meal.
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Total Time 40 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 1257.4 kcal

Equipment

  • 1 Large Skillet or Pot For preparing the gravy and cooking prawns.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups
  • 1 Mixing Bowl For marinating prawns.

Ingredients
  

Main

  • 17 ounces large raw prawns or shrimp, peeled, deveined, and washed
  • For the Marinade:
  • 1 tablespoon garlic paste
  • 1/2 cup fresh cilantro plus more for garnish
  • 2 green chilies
  • 1 tablespoon lemon juice
  • 1 tablespoon cooking oil e.g., vegetable, canola, or sunflower
  • For the Gravy:
  • 4 tablespoons cooking oil
  • 2 large onions chopped
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 2 large tomatoes diced
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons garam masala powder
  • 1 dash salt or to taste
  • 1/4 cup boiling water

Instructions
 

  • Peel, devein, and wash the large raw prawns thoroughly; set aside.
  • For the marinade, combine garlic paste, chopped fresh cilantro, minced green chilies, lemon juice, and 1 tablespoon cooking oil in a bowl; add prawns, mix well, and marinate for at least 15 minutes.
  • Heat 4 tablespoons cooking oil in a large, deep skillet or pot over medium heat; add chopped onions and sauté, stirring frequently, until deeply golden brown and caramelized (10-15 minutes).
  • Add 2 tablespoons garlic paste and 1 tablespoon ginger paste to the onions; cook for 2-3 minutes, stirring constantly, until the raw smell dissipates.
  • Stir in the diced tomatoes; then add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 5-7 minutes, mashing tomatoes occasionally, until the oil separates from the mixture.
  • Add garam masala powder and salt to taste; pour in 1/4 cup boiling water, mix well, and bring to a gentle simmer for 2-3 minutes to form the gravy base.
  • Add the marinated prawns to the simmering gravy; stir gently to coat them evenly.
  • Cook the prawns for only 3-5 minutes, or until they turn pink and opaque, being careful not to overcook.
  • Remove from heat immediately and let the Prawn Masala rest for a minute or two.
  • Garnish generously with additional fresh cilantro and serve hot with rice or naan.

Notes

1. Prawn Quality & Cooking: Use fresh, large prawns. Ensure they are properly peeled, deveined, and washed. Prawns cook very quickly; only cook until they turn pink and opaque to avoid a rubbery texture. 2. Onion Caramelization: This is crucial for a deep, rich gravy. Take your time (10-15 minutes) to sauté the onions until they are deeply golden brown and caramelized, not just translucent. 3. Blooming Spices: When adding the dry spices (coriander, cumin, turmeric, chili powder), cook them with the onion-ginger-garlic-tomato mixture for a minute or two until fragrant. This process, known as 'blooming,' enhances their flavor significantly. 4. Adjust Heat: Customize the spice level by increasing or decreasing the green chilies and red chili powder according to your preference.