King Prawn Masala Curry

Ingredients

• 1 tspgarlic purée (or 2 cloves of garlic, crushed)
• 1 tspchilli purée (or 1 chilli, finely sliced or minced)
• 2 tspground turmeric
• 2 tspgaram masala
• 2 tsplemon juice
• 1 tspground coriander
• 1 tspground cumin
• 1/4 tspground ginger
• 200 gnatural fat-free yoghurt
• 225 gcooked king prawns (if using raw prawns, cook them in a pan before adding the marinade)
• 2 tbspolive oil
• 1 large, dicedonion
• 1 tspchilli purée (or 1 chilli, finely sliced or minced)
• 1 tspgarlic purée
• 400 gtin of chopped tomatoes
• 1 tbsptomato purée
• to tastecoriander (fresh, frozen or dried leaf)

Instructions

1. 1

   Mix the marinade

   Combine the marinade ingredients in a bowl with the cooked prawns. Set aside until step 4.

2. 2

   Soften the onions

   Heat the olive oil in a pan over a medium heat. Cook the onion for 4 minutes, until soft, then stir in the garlic and chilli and cook for 1 more minute.

3. 3

   Simmer the sauce

   Stir in the tomato purée and chopped tomatoes. Lower the heat to a simmer and cook for 5 minutes, until the sauce has thickened.

4. 4

   Warm the prawns

   Add the yoghurt-coated king prawns and warm through for 5 minutes. Stir in the coriander for the final minute.

5. 5

   Serve the curry

   Serve with rice, Bombay potatoes and naan bread.

What is king prawn masala curry?

Masala describes a blend of spices, and curries made with masala are part of a broad family of dishes found across the Indian subcontinent and in British curry-house cooking. This version pairs a spiced yoghurt coating with a simple tomato sauce.

Cooked king prawns keep the preparation quick, while the yoghurt and spices give them flavour before they are warmed through in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 16g protein, 13g carbs, 9g fat.

The prawns provide most of the protein, while the tomatoes and onion contribute carbohydrates. Olive oil and yoghurt account for much of the fat; serve the curry with a sensible portion of rice and add vegetables or salad to balance the plate.

The marinade and spices

Spice blend: turmeric, garam masala, coriander, cumin and ginger bring warmth and aroma. Lemon juice adds a bright note to the yoghurt marinade.

Yoghurt: natural fat-free yoghurt coats the prawns and carries the spices. Keep the prawns aside in the mixture while you prepare the sauce.

Building the tomato sauce

Onions first: cook the diced onion until soft before adding the garlic and chilli. This gives the onion time to mellow and lets the aromatics cook briefly without burning.

Tomato base: stir the tomato purée and chopped tomatoes together, then simmer for 5 minutes. The sauce is ready for the prawns when it has thickened slightly.

Warming the prawns gently

Cooked prawns: they only need warming through, so add them after the tomato sauce has simmered and avoid leaving them on the heat longer than the stated 5 minutes.

Yoghurt coating: stir the prawns into the sauce gently so they stay whole. Add the coriander for the final minute to keep its flavour noticeable.

Choosing the chilli

Chilli purée: use the listed amount for a measured kick, or use a finely sliced or minced chilli as the recipe suggests. Chilli strength varies, so choose one that suits your preference.

Freshness: lemon juice and coriander help balance the rich, warmly spiced tomato sauce. Add the coriander at the end rather than simmering it for the full cooking time.

What to serve alongside

Rice: plain rice is a simple base for the sauce and makes the curry a more substantial meal.

Sides: the recipe suggests Bombay potatoes and naan bread. Naan is useful for scooping up the sauce, while a fresh salad or vegetables can add contrast.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate.
• Measure out the spices before starting, as the cooking stages move quickly.
• Let the tomato sauce simmer until it thickens slightly before adding the prawns.
• Use cooked prawns as directed, or cook raw prawns separately before adding the marinade.
• Add the coriander during the final minute for a fresher flavour.

Variations

• Adjust the chilli: use less purée or a milder chilli for a gentler curry.
• Use fresh garlic: replace each stated teaspoon of garlic purée with the specified crushed garlic cloves where indicated.
• Try raw prawns: cook them in a pan before adding them to the marinade, as the recipe instructs.
• Change the sides: serve with rice and a green vegetable instead of Bombay potatoes.
• Finish with lemon: offer extra lemon juice at the table for a sharper flavour.

Common mistakes to avoid

• Browning the garlic: add it after the onion has softened and cook it for only 1 minute with the chilli.
• Adding prawns too early: wait until the tomato sauce has simmered so the prawns only need warming through.
• Overcooking cooked prawns: follow the 5-minute warming time and avoid extending it.
• Skipping the sauce simmer: give the tomatoes 5 minutes so the sauce can thicken before the prawns go in.
• Adding coriander too soon: stir it in for the final minute rather than at the start of the simmer.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat gently in a pan until piping hot, stirring carefully; avoid repeated reheating.

Frequently asked questions