Everyday Kitchen

Indian · Dinner

Prawn masala

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Cook prawns briefly in an onion and tomato masala. Reduce the sauce first so the prawns stay juicy.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of prawn masala
Representative photograph of prawn masala. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Prawns

Finish

Equipment

Wide pan; knife; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the onion · About 7 min

  1. Heat 25 ml neutral oil. Cook 180 g onion, chopped for 6–7 minutes; add 15 g ginger-garlic paste for 1 minute.

Reduce the sauce · About 10 min

  1. Add 250 g tomatoes, chopped, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp chili powder, ¼ tsp turmeric, ¾ tsp salt and 80 ml water. Simmer for 8–10 minutes.

    Check: The tomato is soft and the sauce coats a spoon.

Cook the prawns · About 5 min

  1. Add 600 g peeled raw prawns, deveined. Stir gently over medium-low heat for 3–5 minutes.

    Check: The prawns become opaque and firm; check 63°C / 145°F where a probe fits.

Finish · About 1 min

  1. Stir in ½ tsp garam masala, 15 g coriander leaves; serve immediately.

Tips

  • Cook the sauce before adding prawns.
  • Overcooked prawns curl tightly and become rubbery.

Substitutions

  • Use frozen raw prawns, thawed in the fridge.
  • Use canned chopped tomatoes instead of fresh tomatoes.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make the masala one day ahead and chill.
  • Reheat the sauce before adding uncooked prawns.

FAQ

Can I use cooked prawns?

Add them only at the end and heat to 74°C / 165°F as reheated leftovers.

Why are the prawns rubbery?

They were likely cooked too long. Stop once opaque and firm.

Can I leave the tails on?

Yes, but tell diners so they can remove them.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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