King Prawn Masala Curry Recipe | Easy Homemade Indian Prawn Curry
A quick, one-pan king prawn masala with a rich onion-tomato gravy, gentle heat, and a touch of creaminess. Ready in under 30 minutes and perfect with rice or naan.
Ingredients
Ingredients
- 600 g king prawns, peeled and deveined, tails on or off
- Salt, to taste
- 1/4 tsp turmeric (for seasoning prawns)
- 2 tbsp neutral oil (sunflower or canola) or ghee
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced or grated
- 1–2 green chilies, slit or finely chopped
- 1 tsp ground cumin
- 1.5 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1/2–3/4 tsp garam masala
- 2 medium ripe tomatoes, grated or finely chopped (or 1 cup passata)
- 2 tbsp tomato paste
- 1/2 cup coconut milk or 1/4 cup cashew cream
- 1/2–3/4 cup water or stock, as needed
- 1 tsp sugar or jaggery (optional)
- Juice of 1/2 lemon
- 2 tbsp fresh cilantro, chopped
- 1 tbsp butter or ghee (optional)
Instructions
Instructions
- Pat the prawns dry, season with a pinch of salt and 1/4 teaspoon turmeric, and set aside.
- Heat oil or ghee in a wide pan over medium heat and bloom the cumin seeds until fragrant, about 30 seconds.
- Add the chopped onion with a pinch of salt and cook, stirring often, until golden at the edges, 7–9 minutes.
- Stir in the garlic, ginger, and green chilies and cook until the raw aroma fades, 1–2 minutes.
- Add ground cumin, coriander, turmeric, and Kashmiri chili powder and toast, stirring, for 30–45 seconds.
- Add grated tomatoes and tomato paste and cook, stirring, until thickened and the oil begins to separate, 5–7 minutes; add sugar if needed to balance acidity.
- Stir in coconut milk (or cashew cream) and about 1/2 cup water or stock, bring to a gentle simmer, and cook 3–4 minutes; adjust salt.
- Add the prawns and simmer 3–4 minutes, flipping once, until just pink and opaque; avoid overcooking.
- Sprinkle in garam masala, stir in butter if using, add lemon juice and cilantro, and adjust consistency with a splash of water if needed.
- Serve hot with steamed basmati rice or warm naan.
Notes
For milder heat, skip fresh chilies and use only Kashmiri chili powder; add extra coconut milk to soften spice. Use cashew cream for a richer, dairy-free finish, or swirl in yogurt at the end for tang (temper first to prevent splitting). Store leftovers up to 2 days in the fridge and reheat gently to avoid overcooking prawns. You can cook the sauce ahead and add fresh prawns just before serving. Adjust water or stock to reach your preferred thickness.