🍤 Prawn Masala
Prawn masala is an Indian dish of prawns cooked in a thick, spiced gravy of onion, tomato, chili and garam masala, softened with a splash of coconut milk. The sauce clings to the prawns and is bold, warming and slightly creamy rather than soupy. It is served with rice or flatbread as a main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g prawns, peeled and deveined
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp ground turmeric
- 100 ml coconut milk
- 1 tbsp oil
- Fresh coriander, salt to taste
Method
- Rub the prawns with turmeric and salt and set aside for 10 minutes.
- Fry the onions in the oil until golden, add the ginger-garlic paste and cook for 1 minute.
- Add tomatoes, chili powder and garam masala and cook until the mixture is thick and the oil separates.
- Stir in the coconut milk and prawns and simmer for 4–5 minutes until the prawns are just cooked.
- Scatter with coriander and serve.
How to make it lighter
- Use 1 tbsp oil in a non-stick pan; 1 tbsp oil ≈ 120 kcal.
- Swap half the coconut milk for water or a little blended tomato for a lighter gravy.
- Pair with a measured portion of rice and a large salad or cooked greens.
History
Prawn masala is cooked across India's coastal regions, from Kerala and Goa to Maharashtra and Bengal, with each region adjusting the spice blend. It is a fixture of Indian restaurant menus worldwide today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →