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.
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 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
You can use fresh or frozen shrimp to make this curry. If using frozen shrimp, then make sure to thaw them before using.
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.
Do not overcook the shrimp; otherwise, they will turn chewy.
You can reduce the amount of chili powder to suit your taste.
I used medium-sized shrimp to make this curry, but you can also use small, jumbo, or king 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
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
