Prawn Masala
An authentic non-vegetarian recipe from Puducherry, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Tiger prawns, cleaned and deveined
200g Onions, finely chopped
200g Tomatoes, finely chopped
30g Ginger-garlic paste
3piece Green chillies, slit
20g Fresh coriander leaves
50ml Coconut oil
3g Turmeric powder
8g Red chilli powder
8g Coriander powder
4g Garam masala
15piece Curry leaves
5g Mustard seeds
15g Tamarind paste
8g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the prawns thoroughly, remove shells and devein. Marinate with turmeric powder, red chilli powder, and salt for 15 minutes.
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Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and green chillies.
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Add finely chopped onions and sauté on medium heat for 8–10 minutes until they turn deep golden brown.
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Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears completely.
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Add chopped tomatoes and cook on medium heat for 6–8 minutes, mashing them as they soften, until oil separates from the masala.
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Add coriander powder and remaining red chilli powder. Stir well and cook the spices for 2 minutes.
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Add tamarind paste and mix thoroughly. Cook for another 2 minutes to let the flavours meld.
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Add the marinated prawns to the masala. Toss to coat evenly and cook on medium-high heat for 3–4 minutes.
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Reduce heat to low, cover and cook for another 3 minutes until prawns are just cooked through and curl into a C-shape.
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Sprinkle garam masala, stir gently, and cook uncovered for 1 minute to finish.
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Garnish with fresh coriander leaves and serve hot with steamed rice or appam.
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Chef's Tips
Do not overcook prawns — they toughen quickly; remove from heat as soon as they turn pink and opaque.
Tamarind paste gives this Puducherry-style masala its characteristic tangy depth; adjust quantity to taste.
Using coconut oil instead of refined oil is key to the authentic coastal flavour of this dish.
For extra heat, add 1–2 dried Kashmiri red chillies along with the mustard seeds at the tempering stage.
About This Dish
Prawn Masala is a traditional non-vegetarian dish from Puducherry, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Do not overcook prawns — they toughen quickly; remove from heat as soon as they turn pink and opaque. - Tamarind paste gives this Puducherry-style masala its characteristic tangy depth; adjust quantity to taste. - Using coconut oil instead of refined oil is key to the authentic coastal flavour of this dish. - For extra heat, add 1–2 dried Kashmiri red chillies along with the mustard seeds at the tempering stage.
Category
Non-Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium