Spicy prawn masala curry(dry)

Make this aromatic Indian prawn masala curry for spicy food lovers who also love seafood.

This prawn masala curry doesn’t have a gravy but is a dry seafood dish. The prawn curry is spicy and perfect to serve with a bowl of rice or even some garlic naans.

How to make the dry prawn masala curry.

You first need to marinate 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 then combined with the masala curry and cooked just long enough to coat the prawns.

Flavours of Indian prawn masala curry.

The ginger-garlic and onion in the dry prawn masala curry give this prawn 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.

Meal ideas for 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 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.

Frequently asked questions: 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 Indian dry 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(shrimp)recipes.

• Prawn vindaloo curry
• Malabar shrimp curry

RECIPE AT A GLANCE

Indian prawn masala curry(dry)

Ingredients to make dry prawn masala curry

To marinate and fry the prawns

500g of prawns

3 tablespoons of oil

1 tablespoon of garlic(about 3 cloves of garlic minced

1 tablespoon of ginger(about 1″ piece of ginger minced)

1/2 teaspoon of cumin powder

1/2 teaspoon of coriander powder

1/2 teaspoon of turmeric powder

1 teaspoon of red chilli powder

1 teaspoon of lime juice

Salt to season

1/2 teaspoon of pepper

To make the masala

1 tablespoon of oil

1 medium-sliced onion

1 teaspoon of ginger garlic paste

2 tablespoons of tomato paste

1/4 cup of water

1/4 teaspoon of turmeric

1/2 teaspoon of cumin seeds

1/2 teaspoon of coriander powder

1/2 teaspoon of red chilli powder

1/2 teaspoon of garam masala

1/2 cup of coriander leaves to garnish(optional)

Method

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(3 tbsp), garlic(3 cloves minced), ginger(1″ piece minced), lime(1 tsp), cumin powder(1/2 tsp), coriander powder(1/2 tsp), turmeric(1/2 tsp) and red chilli powder(1 tsp). Season with salt and pepper(1/2 tsp).

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(1 tbsp).

Saute the chopped onions(1 medium sliced), ginger and garlic paste(1 tsp), and green chillies (optional ingredient).

Saute until the onions turn translucent and slightly brown.

Add tomato paste(2 tbsp) to the cooked onions.

Cook over low fire for 60 seconds and pour water(1/4 cup).

Cook until oil separates and you have a thick tomato-onion paste.

Add turmeric(1/4 tsp), cumin seeds(1/2 tsp), coriander powder (1/2 tsp), red chilli powder(1/2 tsp) and garam masala(1/2 tsp).

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 into 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.