Shrimp Masala Curry (Prawn Masala)

5 from 3 votes

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.

Here are a few more shrimp recipes: Goan Shrimp Vindaloo, Indian Coconut Shrimp Curry, Kerala Prawn Curry, Hunan Shrimp, and Hibachi Shrimp.

Shrimp masala curry served in a bowl.
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I never had shrimp while growing up in the northern part of India. It was only after I got married and moved to Bangalore I had my first 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.

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.

Serve it for a quick lunch or dinner, with plain rice, naan, 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, make sure to thaw them before using them.

I used medium-sized shrimp to make this curry, but you can also use small or jumbo prawns. The cooking time will be different for shrimp of different sizes.

Ensure that the shrimps are deveined properly.

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 spices 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 oil, cumin seeds, onion, ginger-garlic paste, salt, and cilantro (fresh coriander leaves).

You can add some coconut milk or unsweetened heavy cream at the end of the cooking to make a milder version of this prawn masala curry.

Add ½ teaspoon black pepper powder and 2-3 green chilies (slit into half) if you like a hotter curry.

How To Make Shrimp Masala

Marinate The Shrimp

Rinse 1 pound (500 g) of cleaned and deveined medium-sized shrimp and drain well.

Mix the following ingredients in a bowl and keep aside.

  • shrimp
  • ½ teaspoon salt
  • 1 teaspoon Kashmiri red chili powder
  • 1 tablespoon lime juice
Shrimp, salt, chili powder and lime juice mixed in a bowl.

Make The Curry

Heat 4 tablespoon 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 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.

Pureed tomatoes and yogurt added to the pan.

Add the following ingredients and cook for a minute.

  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
Spice powders added to the pan.

Mix the marinated prawns and ½ cup water in the pan. 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 be different for shrimp of different sizes.

  • For Small Shrimp – 4-5 minutes
  • For Medium Shrimp – 5-6 minutes
  • For Jumbo Shrimp – 7-8 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

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.

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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 3 votes

Shrimp Masala Curry Recipe (Prawn Masala)

Make this flavor-packed North Indian Style Spicy 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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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 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 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 a minute.
  • Mix the marinated shrimp and ½ cup of 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

YouTube video

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. The time of cooking will be different for different-sized shrimp.
  • For Small Shrimp – 4-5 minutes
  • For Medium Shrimp – 5-6 minutes
  • For Jumbo Shrimp – 7-8 minutes
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.
Add ½ teaspoon black pepper powder and 2-3 green chillies (slit into half) if you like a hotter curry.

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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Recipe Rating




2 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.