Make this flavor-packed North Indian Style Shrimp Masala Curry (Prawn Masala) in under 30 minutes using my easy recipe. Serve it with any Indian bread or rice for a hearty meal (gluten-free).
Here are a few more shrimp recipes: Goan Shrimp Vindaloo, Coconut Curry Shrimp, Kerala Prawn Curry, Shrimp Stir Fry, and Hunan Shrimp.
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About Shrimp Masala Curry (Prawn Masala)
Shrimp Masala Curry (Prawn Masala) is a flavorful North Indian curry with marinated shrimp cooked in a spicy onion-tomato-based curry.
This curry comes together in under 30 minutes using a few simple ingredients.
This recipe is gluten-free and can be easily doubled or tripled.
Serve it for a quick lunch or dinner, with plain rice, naan, or paratha and salad on the side for a wholesome meal.
Ingredients
Shrimp – You can use fresh or frozen shrimp to make this curry. If using frozen shrimp, then make sure to thaw them before using.
I used medium-sized shrimp to make this curry, but you can also use small, jumbo, or king prawns.
For The Marination – To marinate the prawns, you will need salt, Kashmiri red chili powder, and lime juice.
Spices – This curry is spiced with basic Indian spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder.
Pureed Fresh Tomatoes – These give the curry a nice tangy flavor. Add chopped tomatoes to a blender and blend to make a smooth puree.
Others – You will also need vegetable oil, cumin seeds, onion, ginger garlic paste, salt, and cilantro (fresh coriander leaves).
How To Make Shrimp Masala
Marinate The Shrimp
Rinse 1 pound ( 500 g) of cleaned and deveined shrimp and drain well.
Mix
- shrimp
- ½ teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
in a bowl and keep aside.
Make The Curry
Heat 4 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 cup of chopped onions and cook until they turn light brown, stirring frequently.
Add 2 teaspoon ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.
Now add ½ cup of pureed tomatoes and ½ cup of whisked yogurt and cook for 3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.
Add
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
and cook for a minute.
Mix the marinated shrimp and ½ cup water in the pan. Cook for 5 minutes.
Add more water if you like a thinner gravy. Check for salt and add more if needed.
Add ½ teaspoon garam masala powder, and 2 tablespoon chopped cilantro and mix well.
Serve hot.
Pro Tips By Neha
Add a teaspoon of all-purpose flour (maida) to the yogurt if you fear it will curdle while cooking.
Eating shrimp with their digestive tract (vein) can lead to severe illnesses. So make sure they are adequately cleaned and deveined.
Frequently Asked Questions
Hold the shrimp by the tail and remove the shell by pulling it off with your fingers or a small knife.
If you prefer, you can leave the tail on for the presentation.
Once the shell is removed, you’ll see a long, dark line running along the back of the shrimp. This is the digestive tract, which should be removed.
Using a small, sharp knife, make a shallow incision along the back of the shrimp, following the line of the digestive tract. Be careful not to cut too deep; you don’t want to damage the flesh.
Once you’ve made the incision, use the tip of the knife or a toothpick to pull out the dark vein carefully.
Rinse the shrimp under cold running water to remove any remaining debris.
Repeat the process for each shrimp, then pat them dry with paper towels, and they are ready to be cooked.
Serving Suggestions
Serve Shrimp Masala for Indian-style meals with steamed rice or Indian bread such as phulka, tawa paratha, or naan.
It also tastes excellent with ghee roast dosa.
Storage Suggestions
Shrimp Masala will last 3-4 days in the refrigerator when stored in an air-tight container.
Reheat in a pan or microwave until nice and hot before serving. Add some water while reheating if the curry looks thick.
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Recipe Card
Shrimp Masala Curry Recipe (Prawn Masala)
Ingredients
For The Marination
- 1 pound shrimp (500 g, cleaned and deveined)
- ½ teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon lime juice
For The Curry
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 cup 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 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 a minute.
- Mix the marinated shrimp and ½ cup of water in the pan. Cook for 5 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.
Did you make this recipe? Let me know!