Shrimp Masala Recipe (Prawn Masala)
Make this flavor-packed North Indian-style Shrimp Masala Curry (Prawn Masala) in under 30 minutes with my easy recipe. Serve it with any Indian bread or rice for a hearty meal.
Here are a few more shrimp recipes: Goan Shrimp Vindaloo, Indian Coconut Shrimp Curry, Kerala Prawn Curry, Hunan Shrimp, and Hibachi Shrimp.
A Quick Look At My Shrimp Masala Recipe
- Flavor Profile: Spicy, tangy, and aromatic — juicy shrimp simmered in a rich onion-tomato masala with warm Indian spices.
- Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
- Serves: 4
- Course: Main Course
- Cuisine: Indian / Coastal
- Skill Level: Easy to Intermediate
- Diet: Non-Vegetarian, Gluten-Free
- Equipment: Pan or Kadai, Spatula, Mixing Bowl
I never had shrimp while growing up in northern India. It was only after I got married and moved to Bangalore that I had my first taste of this yummy seafood. Then, there was no looking back.
We used to buy fresh prawns from a popular store in Bangalore called New Frosty’s. When we bought them for the first time, he asked us if we wanted him to clean them for us. That’s when I learned how important it is to devein the shrimp before cooking them.
These days, I use frozen shrimp, which are already deveined, making the process of using them quicker and easier.
I have been making this shrimp masala curry for a long time now, and it never disappoints. Do try!
About Shrimp Masala Curry
Shrimp Masala Curry (also known as Prawn Masala) is a flavorful North Indian curry featuring marinated shrimp cooked in a spicy, onion-tomato-based sauce.
This curry comes together in under 30 minutes using a few simple ingredients.
Serve it for a quick lunch or dinner, accompanied by plain rice, butter naan, plain paratha, and a salad on the side for a wholesome meal. I love to serve this shrimp recipe with ghee rice and jeera rice.
Ingredients
Shrimp – You can use fresh or frozen shrimp to make shrimp masala. If using frozen shrimp, be sure to thaw them before using.
I used medium-sized shrimp to make this curry, but you can also use small or jumbo prawns. The cooking time will vary depending on the size of the shrimp.
Ensure that the shrimp are deveined properly. Here is an article about how to devein shrimp at home.
For The Marination – To marinate the prawns, you will need salt, Kashmiri red chili powder, and lime juice (or lemon juice).
Spices – This curry is spiced with basic Indian spice powders, including coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, and garam masala powder.
Pureed Fresh Tomatoes – These add a nice tangy flavor to the curry. Add chopped tomatoes to a blender and blend until smooth.
You can also use store-bought tomato puree or tomato paste as a substitute for fresh tomatoes. Just reduce the quantity, as they are much stronger in flavor. For ½ cup of pureed tomatoes mentioned in this recipe, use ¼ cup of tomato puree or 1 and ½ tablespoon of tomato paste.
Others – You will also need oil, cumin seeds, onion, ginger-garlic paste, salt, and cilantro (fresh coriander leaves).
Add ½ teaspoon black pepper powder and 2-3 green chilies (slit into half) if you like a hotter curry.
You can add some kasuri methi (dried fenugreek leaves) at the end of cooking for a nice flavor.
How To Make Prawn Masala Recipe – Step By Step
Marinate The Shrimp
Step 1: Rinse 1 pound (500 g) of cleaned and deveined medium-sized shrimp and drain well.
Step 2: Mix the following ingredients in a bowl and keep aside.
- shrimp
- ½ teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
Make The Shrimp Curry
Step 3: Heat 4 tablespoon oil in a pan over medium-high heat.
Step 4: Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Step 5: Add 1 cup of finely chopped onions and cook until they turn light brown, stirring frequently.
Step 6: Add 2 teaspoon ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.
Step 7: Now add ½ cup of pureed tomatoes and ½ cup of whisked yogurt and cook for 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.
Step 8: Add the following ingredients and cook for 2-3 minutes.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
Step 9: Add the marinated prawns and ½ cup of hot water to the pan and mix well. Cook for 5-6 minutes.
Note – I used medium-sized shrimp to make this curry, but you can also use small or jumbo prawns. The cooking time will vary depending on the size of the shrimp.
- For Small Shrimp – 4-5 minutes
- For Medium Shrimp – 5-6 minutes
- For Jumbo Shrimp – 7-8 minutes
Step 10: Add more water if you like a thinner gravy. Check for salt and add more if needed.
Step 11: Add ½ teaspoon of garam masala powder and 2 tablespoon of chopped cilantro, and mix well.
Step 12: Serve hot.
Pro Tips By Neha
If you fear the yogurt will curdle while cooking, add a teaspoon of all-purpose flour (maida).
Eating shrimp with their digestive tract (vein) can lead to severe illnesses. So make sure they are adequately cleaned and deveined.
Do not overcook the shrimp; otherwise, they will turn chewy.
This recipe makes moderately hot shrimp masala curry. If you cannot tolerate spicy food, reduce the red chili powder used in this recipe. You can also add some coconut milk or unsweetened heavy cream at the end of the cooking to make a milder version of this prawn masala curry.
Storage Suggestions
Shrimp masala can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a pan or microwave until nicely hot before serving. If the curry has thickened after refrigeration, add some hot water while reheating.
You can freeze this curry in a freezer-safe container for up to 2 months. Thaw, reheat, and serve.
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Shrimp Masala Curry Recipe (Prawn Masala)
Ingredients
For The Marination
- 1 pound medium-sized shrimp (500 g, cleaned and deveined)
- ½ teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
For The Curry
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup finely chopped onions
- 2 teaspoons ginger garlic paste
- ½ cup pureed fresh tomatoes
- ½ cup yogurt (dahi, curd) (whisked)
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon garam masala powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Shrimp
- Rinse cleaned and deveined shrimp and drain well.
- Mix shrimp, salt, chili powder, and lime juice in a bowl and keep aside.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and cook until they turn light brown, stirring frequently.
- Add ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.
- Now add tomatoes and yogurt and cook for 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.
- Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for 2-3 minutes.
- Mix the marinated shrimp and ½ cup of hot water in the pan. Cook for 5-6 minutes.
- Add more water if you like a thinner gravy. Check for salt and add more if needed.
- Add garam masala powder and cilantro and mix well. Serve hot.
Video
Notes
- For Small Shrimp – 4-5 minutes
- For Medium Shrimp – 5-6 minutes
- For Jumbo Shrimp – 7-8 minutes
This was excellent. The only criticism is that it is heavy on the cumin seeds. I would half them and leave the rest of the recipe as is. You could also puree the tomato/onion base for a smoother finish. But it tasted delicious as is!
I tried this recipe today. Delicious 🙂 Thank you for sharing this.
Good to know Shafiya
Absolutely DELICIOUS!!!
Followed recipe exactly and it is just enough heat for me, but I wouldn’t serve to a guest w/o cutting it down a bit.