Prawn masala curry(dry).

Prawn masala curry, is an aromatic Indian prawn fry for anyone who loves a little heat in their seafood.

This prawn curry recipe is made with easy-to-find Indian spices and a base of tomatoes and onions.

The flavorful prawn curry with the thick masala coating makes this flavourful curry a must-try.

How to cook spicy prawn masala curry.

First, you must marinate the fresh prawns(shrimp) in some ginger, garlic, chilli powder, cumin, and turmeric powder.
While the prawns marinate, you make a liquid spice paste(masala) that includes garam masala, onions, more ginger, garlic, tomatoes, and a few more spice powders which give this dry prawn curry its unique spicy and tangy taste.
The prawns(shrimp) are combined with the masala curry and cooked long enough to coat the prawns.

Flavours of prawn masala recipe.

The ginger-garlic and onion in the dry prawn masala curry give this dish a good base to add flavour.
Turmeric, cumin, coriander, and garam masala powder add aroma as well as the Indian curry flavours that you are familiar with.
This Indian dry prawn curry is quite spicy with loads of chilli powder and a good dose of pepper powder.
When all the ingredients are cooked with the prawns, you are left with spicy prawn curry with strong curry flavours that you’ll love.

What to serve with prawn masala curry.

• Serve with a bowl of rice, some fresh greens, poppadom and a light and creamy potato korma curry to balance the heat from the dry prawn curry.
• You can make a spicy wrap with this prawn masala and top it off with a cooling yoghurt raita.
• Serve with garlic naan or stovetop naan, Sri Lankan coconut roti, and godamba roti, egg paratha for a quick dinner.
• Add a fresh salad to cool off the spicy dry prawn curry if you can.
• Serve with your favourite rice dishes. Here are a few rice recipes you can try.
  • Plain white rice cooked over a stovetop.
  • yellow aromatic rice.
  • Ghee rice.
  • Lemon rice.
  • Garlic and egg-fried rice.

FAQ: Indian prawn masala curry(dry).

• Can I cook prawn masala ahead of time with frozen prawns?
  • Yes, defrost the shrimp, pat dry, and make the shrimp curry as directed in the recipe.
• How do I clean and devein shrimp?
  • You can use my post on how to clean and devein shrimp to learn how to do it.

• Can I cook the spicy, dry prawn masala ahead of time?
  • Yes, you can cook the Indian prawn curry 2-3 hours ahead of time.
  • If you want to make the shrimp curry 1 or 2 days ahead of time, just make the masala gravy and freeze it.
  • When you need to make the curry, remove the masala gravy from the freezer a few hours early(5-6 hours).
  • Have the shrimp marinated, and when the gravy defrosts, simply cook the shrimp for 12-15 minutes in it.

Storing tip for prawn masala curry.

Store the dry prawn masala in glass storage bowls with a lid. The spices will stain so use old storage boxes or bowls.
If refrigerating use within 2-3 days.
If freezing, follow the instructions given above for making this dish ahead of time.
You can reheat over a stovetop over low heat with a splash of water.
If you are using the microwave, use a microwave-safe cover and reheat for 2 minutes.

More Indian prawn recipes.

• Prawn vindaloo curry
• Malabar shrimp curry
• Prawn korma(Indian prawn curry).
  Prawn caldine(goan prawn curry).

RECIPE OVERVIEW FOR PRAWN MASALA CURRY

Ingredients to cook dry prawn masala curry.

You will need two sets of ingredients to make the prawn masala curry.
The first set of ingredients is to marinate the prawns. you will find that some of the spice powders will be included in the masala ingredients as well.
The second set of ingredients is to make the masala in which the prawns will be mixed and cooked.

• To marinate and fry the prawns
  • Cleaned and deveined prawns.
  • Any type of oil(vegetable oil, coconut oil, canola oil etc)
  • Minced garlic
  • Minced ginger
  • Cumin powder
  • Coriander powder
  • Turmeric powder
  • Red chilli powder
  • Lime juice
  • Salt to season
  • Pepper powder

• To make the masala for the prawn curry
  • Oil(Vegetable oil, Canola oil, Coconut oil)
  • Finely sliced onion
  • Ginger garlic paste
  • Tomato paste
  • Water
  • Turmeric powder
  • Cumin seeds
  • Water
  • Turmeric powder
  • Cumin seeds
  • Coriander powder
  • Red chilli powder
  • Garam masala
  • Chopped coriander leaves to garnish. this is optional.

How to cook the dry prawn masala curry.

Clean, devein and wash the prawns(shrimp).
Here’s a post on how to clean and devein shrimp that will help you if you are doing it for the first time.
Pat dry the prawns and place them in a bowl.
Add oil, garlic, ginger, lime, cumin powder, coriander powder, turmeric powder and red chilli powder.
Season with salt and pepper.
Combine all of the above ingredients with the prawns and let them marinate for 10 to 15 minutes.
Once the prawns are marinated, saute the prawns over medium fire for 2 minutes, transfer them to a bowl and set aside.

Place a frying pan over a low-medium fire and pour in the oil.
Saute the chopped onions(1 medium sliced), ginger and garlic paste, and green chillies (optional ingredient).
Saute until the onions turn translucent and slightly brown.

Add tomato paste to the cooked ginger, garlic and onions.

Cook over low fire for 60 seconds and pour in the water.
Cook until the oil separates and you have a thick tomato-onion paste.

Add turmeric powder, cumin seeds, coriander powder, red chilli powder and garam masala powder.
Cook over low-medium heat for 2 minutes. Stir to avoid the spices burning.

Once you have the dry prawn masala made, add the prawns to the pan.

Add a further 1/4 cup of water and cook the prawns with the masala paste.
Taste and season with salt and pepper.
Should the prawn masala have an overpowering sour taste from the tomato paste, balance it off with a tablespoon of sugar.

Reduce heat and cook for 5-7 minutes or until you have the spice paste coating the prawns.
Garnish with chopped coriander(1/2 cup(optional)) and a few slices of lime or lemon wedges.