Peppery Prawn Masala Recipe

Spicy Prawn Masala, Delicious Indian Curry

This is a fairly mild curry, but certainly packs enough of a punch to be interesting. 

Serves: 4

Prep time: 15 minutes

Cooking time: 25 minutes

Difficulty: Easy

Spices Used: Sweet Paprika, Cayenne Pepper, Coriander Seeds, Turmeric (Gunpowder Chest), Garam Masala, Fenugreek (Silk Road Chest).


Appox. 500G raw prawns, it doesn’t matter if you have slightly more or less

3 tbsp Vegetable/sunflower oil

1 large onion, chopped

3 garlic cloves, minced

5 cm of ginger, peeled and grated

1 tsp Cayenne Pepper

2 tsp Sweet Paprika

1 tsp Coriander Seeds

½ tsp Turmeric

½ tsp Fenugreek

1 tbsp Garam Masala (plus a little extra for garnishing)

120mls water

1/2 tin chopped tomatoes

250mls Coconut Milk

1 1/2 tsp salt


Chop your onions, garlic, tomatoes and grate the ginger. Crush the Coriander seeds in a pestle and mortar to a powder.

Add 2 tbsp of oil to a pot. Heat to medium then add the onions. Sweat for a minute before adding the garlic and ginger, then fry for a few minutes.

Add the chopped tomatoes and mix. Fry gently and reduce for 2 minutes.

Remove from the heat (to ensure the spices don’t catch at all when you add them), add the crushed Coriander Seeds, Turmeric, Cayenne Pepper, Paprika, Garam Masala and Fenugreek. Mix with all the ingredients already in the pan and bring everything together as one mixture.

Put this mix into a blender and allow to cool for a moment. Add the water and blend until well incorporated into what resembles a loose paste.

Put the paste back into the pot and add another tbsp of oil. Add the Coconut milk and salt, mix with the paste.

Bring this up to a medium heat before adding the prawns. Simmer for 5-10 minutes.

Serve with some chopped coriander a pinch of garam masala and fragrant basmati rice.

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