Prawns Masala Curry Recipe

spicy prawns masala curry recipe

If you’re a fan of prawns or seafood in general, you’re in for a treat with this recipe. And if you’re not a fan yet, this might just be the dish to change your mind! 😛

I love experimenting with new dishes, especially those that pair well with rice. This particular recipe has become one of my favorites as it satisfies both my gustatory and culinary cravings. I can’t take credit for it, though – it’s a mocktail of multiple sources and suggestions blended into one hell of a finger-licking recipe. Alright, here it is. Easy, homemade Prawns Masala Curry recipe. Let’s dive in!


Prawns (peeled & deveined) – 300-350 g

Turmeric – 1/2 tsp

Salt – According to taste

Chilli powder – 1.5 tbsp

Lemon – 1

Green Chillies (slit & chopped) – 2

Oil – 2-3 tbsp

Ginger garlic paste – 1 tsp

Coriander leaves – as desired

For the Masala:

Coriander seeds – 1 tbsp

Cumin seeds – 1 tbsp

Peppercorns – ½ tbsp

Garlic cloves (unpeeled) – 6-8

Curry leaves – 8-10

Prep time: 30 mins, Total cooking time: 1 hour

Note: The ingredient quantities are estimates. Feel free to adjust them according to your preferences. Enjoy the cooking process without getting too worked up over exact measurements, you’ll do fine.

How to Make Prawns Masala Curry?

Easy peasy Prawns Masala Curry Recipe is here. Take notes!


1. Take peeled and deveined prawns, clean them thoroughly with salt, and let them dry.

2. Add half lemon juice and ½ tbsp salt to the prawns, mix thoroughly, and set aside for 30 mins.


Blend coriander seeds, cumin seeds, peppercorns, garlic cloves, and curry leaves into a coarse powder – this is the heart of your curry.


1. In a pan, heat 1.5-2 tbsp of oil. Once hot, add the marinated prawns and fry on medium flame until water seeps out, and they’re properly fried on both sides.

2. Transfer the prawns to a plate. Add ½ tbsp oil to the same pan, then cumin seeds, and green chillies. Mildly fry them, add onions, and freshly made ginger garlic paste, and fry until the onions turn translucent.

3. Add chilli powder, and salt (to taste), close the lid, and let them cook for about 5-7 mins.

4. Add the prepared masala and cook for another 3-5 mins. Add coriander leaves, turn off the flame, and top it off with half lemon juice.

Tada!! There you have it. Serve it with hot rice (ghee rice is even better) and enjoy. If you try the recipe, let me know how it turned out for you.

I’m gonna tell you again: If I can make it, anybody can.

Note: If you are spice intolerant, skip the prepared masala and add finely chopped tomatoes after step 2 to balance out the spice.

Check out my other recipes here.