Prawn Masala

Photo By: Adam Ahmed


As long as I can remember, prawn and shrimp has been the centre of our family’s menu. My father’s side of the family comes from Goa which is surrounded by beaches, so seafood is always the protein of choice. My mom’s side is based in Mumbai, also on the coast and famous for its seafood dishes in the coastal areas. No aromatics are spared in this recipe and they are paired beautifully with fresh prawn or shrimp. This dish is not overly spicy and is great sopped up with some rice, roti or naan.

This recipe has become my own household favourite, it’s not overly spicy and extremely flavourful. I like the laziness of just roughly chopping everything, throwing it into a pan and grinding it together later.



600 gms/1.3 lbs prawn of shrimp shelled and deveined

1 diced red onion

6 cloves garlic roughly chopped

1″ piece ginger roughly chopped

4 green chilies(small) roughly chopped

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp turmeric powder

1 tsp mustard seeds

2 tomatoes diced

1/4 cup curry leaves


Fresh black pepper

Chopped coriander leaves to garnish

4 -5 tbsps oil



Heat some oil and saute the onion till golden brown

Add the garlic, ginger and green chilies

Add the cumin and coriander seeds

Add the turmeric powder

Add the tomatoes and some salt, cover and cook till the tomatoes are mushy

Remove, cool and grind

In the same saute pan, add some more oil and add the curry leaves and the mustard seeds

Follow this with the prawn and cook for a minute turning over

Add the ground spice paste and cook for about 3 minutes covered

Add more salt to taste and 1/2 cup of water by adding water to the food processor to remove all of the masala paste

Add some fresh black pepper and garnish with chopped coriander leaves


Photo by: Adam Ahmed

Watch my step by step video –