Meal Prep · South Indian
Prawn Masala
A vibrant and aromatic South Indian curry featuring succulent prawns in a rich, spicy tomato-coconut gravy.
Ingredients
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Step-by-step- Marinate prawns with a pinch of turmeric, chilli powder, and salt for 10 minutes.
- Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds; let them splutter.
- Add curry leaves and chopped onion, sauté until the onion turns golden brown.
- Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
- Add tomato puree, turmeric powder, red chilli powder, coriander powder, and salt. Cook until the oil separates from the masala (about 5-7 minutes).
- Add the marinated prawns and cook for 2-3 minutes until they just start to curl and turn pink.
- Pour in the coconut milk and a splash of water if the gravy is too thick. Bring to a gentle simmer.
- Add garam masala and cook for another 3-5 minutes until the prawns are fully cooked through and the gravy has thickened slightly. Be careful not to overcook the prawns.
- Finish with fresh chopped coriander and a squeeze of lemon juice if desired. Serve hot with rice or appam.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 2 months
Transfer cooled masala to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through. Add a splash of water if needed to adjust consistency.
Chef’s Corner
- Do not overcook the prawns; they become rubbery quickly. Cook until just pink and curled.
- For a richer gravy, use thick coconut milk or a blend of thick and thin coconut milk. You can also add a tablespoon of cashew paste for extra creaminess.
- Adjust the chilli powder according to your spice preference. For an authentic touch, use Kashmiri red chilli powder for color and a milder heat, or a hotter variety for more kick.
