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    Whisk Affair » Recipes » Dal & Curries » Fish & Seafood Curries » Shrimp Masala Curry (Prawn Masala)

    Published: Feb 24, 2023 | Last Updated On: Feb 24, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Shrimp Masala Curry (Prawn Masala)

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    Jump to Recipe

    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.

    Shrimp masala curry served in a bowl.
    Jump to:
    • About Shrimp Masala Curry (Prawn Masala)
    • Ingredients
    • How To Make Shrimp Masala
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Shrimp, salt, chili powder and lime juice mixed in a bowl.

    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.

    Cumin seeds added to hot oil.

    Add 1 cup of chopped onions and cook until they turn light brown, stirring frequently.

    Onions added to the pan.

    Add 2 teaspoon ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.

    Ginger garlic paste added to the pan.

    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.

    Pureed tomatoes and yogurt added to the pan.

    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.

    Spice powders added to the pan.

    Mix the marinated shrimp and ½ cup water in the pan. Cook for 5 minutes.

    Marinated shrimp and water added to the pan.

    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.

    Garam masala powder and cilantro added to the pan.

    Serve hot.

    Ready shrimp masala curry.

    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

    How do you clean and devein shrimp?

    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.

    You Might Also Like

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Shrimp Masala Curry Recipe (Prawn Masala)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 48kcal
    Author: Neha Mathur

    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)
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    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.

    Notes

    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.
    Eating shrimp with their digestive tract (vein) can lead to severe illnesses. So make sure they are adequately cleaned and deveined.
    Add a teaspoon of all-purpose flour (maida) to the yogurt if you fear it will curdle while cooking.

    Nutrition

    Calories: 48kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 617mg | Potassium: 199mg | Fiber: 1g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg
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    More Fish & Seafood Curries

    • Kerala Prawn Curry (Chemmeen Curry) is a delicious Kerala-style shrimp curry that can be made with or without coconut. Make this flavorful curry using my easy recipe (gluten-free, dairy-free).
      Kerala Prawn Curry (Chemmeen Curry)
    • Shrimp Vindaloo (Prawn Vindaloo) is a Goan style curry made using fresh shrimp simmered in a sweet, spicy and tangy curry. Serve it with steamed rice or naan, this one won't disappoint you. Here is how to make it.
      Goan Shrimp Vindaloo (Prawn Vindaloo)

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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