Prawn Masala Recipe

Dry-toast coriander seeds, cumin seeds, black peppercorns, cardamom pods, cloves and cinnamon stick in a small skillet over medium heat for 2–3 minutes, stirring, until fragrant and slightly darker. Remove from heat and cool for 5 minutes.

Grind toasted spices with grated nutmeg to a fine powder using a spice grinder or mortar and pestle. Measure out 2 teaspoons for the masala; reserve any extra for another use. Set aside.

Pat prawns dry with paper towels. Toss with 0.25 tsp turmeric, 0.25 tsp salt and 0.5 tbsp lemon juice in a bowl. Let marinate at room temperature for 10–15 minutes while you prepare the masala base.

Cook onions

Heat 3 tablespoons oil and 1 tablespoon ghee in a large skillet or sauté pan over medium heat. Add the sliced onions and cook, stirring frequently, until they are deep golden-brown and caramelized, about 12–15 minutes. Adjust heat if browning too fast; a deep color builds flavor.

Add aromatics

Add the minced garlic, grated ginger and chopped green chili (if using). Sauté 1–2 minutes until raw smell disappears and garlic just begins to color.

Build tomato masala

Stir in the chopped tomatoes and 1 tablespoon tomato paste. Cook over medium heat, breaking down tomatoes with the back of a spoon, until oil begins to separate from the mixture and tomatoes are reduced, about 6–8 minutes.

Spice the sauce

Add 2 tsp of the homemade ground spice blend, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1.25 tsp salt and 1/4 tsp sugar. Stir and cook for 2–3 minutes to let the spices bloom.

Adjust consistency

Pour in 1/2 cup water or stock and bring the mixture to a gentle simmer. Simmer uncovered for 4–5 minutes until the sauce thickens slightly but remains saucy. Taste and adjust salt or chili as needed.

Cook prawns in the masala

Push the masala to make a shallow space and add the marinated prawns in a single layer. Cook 2–3 minutes on the first side until they begin to turn pink and curl, then stir into the sauce and cook another 1–2 minutes until just cooked through and firm (total 3–5 minutes depending on size). Avoid overcooking to keep prawns tender.

Finish

Stir in 1 tablespoon lemon juice and 1/4 cup chopped fresh cilantro. If desired, add a drizzle of melted butter or ghee for gloss and extra richness. Simmer for 30 seconds and remove from heat.

Transfer prawn masala to a serving dish. Garnish with extra cilantro leaves and thinly sliced onion rings. Serve hot with steamed basmati rice, naan or roti.