Spicy Prawn Masala

Ingredients

• 1 largeonion, sliced
• 15 ml (1 tbsp)fresh ginger, sliced
• 5 ml (1 tsp)turmeric
• 5 ml (1 tsp)chilli powder
• 300 gprawns
• 15 ml (1 tbsp)dried fenugreek leaves
• 2red chillies, sliced
• 240 ml (1 cup)water
• to tastesalt and oil
• 15 g (1/4 cup)fresh coriander, chopped

Instructions

1. 1

   Cook onion and ginger

   Heat oil in a pan and sauté the sliced onion and ginger.

2. 2

   Add the spices

   When the onion turns translucent, stir in the turmeric and chilli powder.

3. 3

   Add prawns

   Add the prawns, dried fenugreek leaves, salt and sliced red chillies.

4. 4

   Simmer the curry

   Pour in the water and simmer over low heat for about 10 minutes.

5. 5

   Reduce and garnish

   Turn the heat up to reduce the sauce, then garnish with the chopped coriander.

What is prawn masala?

Prawn masala is a South Asian-style dish in which prawns are cooked with aromatics and spices. The word masala refers broadly to a blend or mixture of spices, so recipes vary from one kitchen to another.

This version keeps the ingredient list short, using turmeric, chilli powder and dried fenugreek for a punchy, savoury sauce. Fresh coriander added at the end brings a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 18g protein, 9g carbs, 6g fat.

Prawns provide most of the protein, while the onion and any rice or bread served alongside contribute most of the carbohydrates. Oil supplies much of the fat, and the amount used will affect the final total. Serve with plenty of vegetables and a measured portion of rice or flatbread for a balanced plate.

Building the flavour

Onion and ginger: sauté them first so they soften and form the aromatic base. Let the onion turn translucent before adding the powdered spices.

Fenugreek and chilli: dried fenugreek leaves add a distinctive savoury aroma, while red chillies and chilli powder bring heat. Chilli strength varies, so adjust the amount of fresh chilli to suit your preference.

Getting the prawns right

Prawns: add them after the spices so they cook in the seasoned liquid rather than being fried for too long. The recipe calls for about 10 minutes of simmering, but the exact time depends on their size and whether they are raw or already cooked.

Doneness: raw prawns are ready when opaque throughout and curled; avoid prolonged cooking once they reach that point, as they can become firm and rubbery.

Managing the sauce

Simmer: keep the pan at a gentle simmer over low heat for about 10 minutes, as directed. This gives the ingredients time to mingle without rapidly boiling the prawns.

Reduce: raising the heat at the end evaporates some liquid and concentrates the sauce. Watch the pan and stop when the sauce has thickened to your liking.

Choosing the heat level

Fresh chillies: the two sliced red chillies provide a direct, fresh heat. For a milder result, use one or remove the seeds before slicing.

Chilli powder: its strength can differ between brands and styles. If you are unsure, start with less and add more only if the dish needs it.

What to serve with it

Rice: plain boiled rice works well for soaking up the spiced sauce. Flatbreads are another useful choice for scooping up the prawns and gravy.

For a more rounded plate, add a simple vegetable side such as steamed greens or a cucumber salad. Serve promptly while the prawns are tender.

Recipe notes & tips

• Slice the onion evenly so it softens at a similar rate.
• Have the spices and prawns ready before you start cooking, as the steps move quickly.
• Taste the sauce before serving and adjust the salt if needed.
• Use less fresh chilli for a gentler heat, or keep the seeds in for more intensity.
• Keep an eye on the sauce as it reduces so it does not catch on the pan.

Variations

• Milder version: use one red chilli and remove its seeds before slicing.
• More aromatic: add a little extra fresh ginger while sautéing the onion.
• Tomato addition: stir in chopped tomato with the spices for a fuller, tangier sauce.
• Vegetable side: serve with steamed greens or a crisp cucumber salad.
• Herb finish: add a little extra chopped coriander just before serving.

Common mistakes to avoid

• Adding spices too early: wait until the onion is translucent so the aromatics have softened first.
• Overcooking the prawns: check for opacity and remove the pan from the heat once they are cooked through.
• Boiling too vigorously: keep the initial simmer gentle to avoid toughening the prawns.
• Reducing unattended: watch the sauce closely on high heat so it does not dry out or catch.
• Overdoing the chilli: start with less if your chillies or chilli powder are particularly hot, then adjust to taste.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened; avoid repeated reheating.

Frequently asked questions