Prawn Masala Recipe – Coastal Spicy Perfection

Prawn Masala Recipe – Coastal Spicy Perfection 🍤🌶️

This Prawn Masala recipe is a fiery, flavorful tribute to the spicy prawn curry popular along India’s coastline. It combines fresh prawns with aromatic spices and a rich, tangy base, creating a dish that’s truly coastal spicy perfection.

Coastal Cuisine Influence: A Taste of the Sea

Coastal Indian cuisine is defined by its vibrant flavors, intense use of local spices, and, most importantly, its dedication to fresh seafood. This spicy prawn curry captures the essence of that coastal spirit. We ditch heavy cream in favor of a bright, tangy gravy built on onions, tomatoes, and the quintessential trio of curry leaves, ginger, and garlic. The result is a thick, fragrant masala that perfectly complements the delicate sweetness of fresh prawns.

The Secret to Perfection: Fresh Prawn Selection

A truly outstanding prawn curry begins with outstanding prawns. You can’t mask sub-par seafood with spices!

If you are looking for the highest seafood quality and are in the region, trust Bison Mart prawns. We specialize in providing fresh, carefully sourced seafood, making us the top choice for seafood delivery Trichy. When shopping, look for prawns that are firm, translucent, and clean. Make sure they are properly deveined and cleaned—this step is vital for the best texture and flavor absorption in your masala.

Step-by-Step Cooking Instructions
Ingredients:

1. Sauté the Base: Heat the oil in a wide pan. Add the curry leaves and slit green chilies. Once they splutter, add the chopped onions and sauté until they turn a light golden brown (about 7-8 minutes).

2. Infuse Flavor: Stir in the ginger-garlic paste and cook for 60 seconds until the raw aroma vanishes.

3. Bloom the Spices: Reduce the heat to low. Add the Turmeric Powder, Chilli Powder, and Coriander Powder. Sauté the spices for 30 seconds. The low heat prevents burning and allows the spices to “bloom,” enhancing their flavor and color.

4. Build the Gravy: Pour in the tomato puree (or mix in the tamarind pulp). Add salt. Cook, stirring occasionally, until the oil begins to separate from the masala (this takes about 5-7 minutes). If using Garam Masala, stir it in now.

5. Simmer: Add 21​ to 1 cup of water to achieve your desired gravy consistency—a thick gravy is traditional for a good Prawn Masala. Bring it to a gentle simmer.

6. Cook the Prawns: Add the cleaned prawns to the simmering curry. Crucial Tip: Prawns cook very quickly. Simmer them for just 3 to 5 minutes until they turn opaque pink and curl into a ‘C’ shape. Overcooking will make them tough.

7. Serve: Taste and adjust salt if necessary. Garnish generously with fresh cilantro and serve hot.