This spicy prawn curry is rich, aromatic and quick enough for a weeknight meal, while still delivering the deep flavour you expect from a proper seafood curry.
The prawns cook in a tomato-based gravy with garlic, curry leaves, chilli and Masala Factory Crab & Fish Curry Masala, creating a bold coastal-style curry with plenty of colour and warmth.
The most important part is timing: prawns cook very quickly, so build the gravy first and add them right at the end.
Spicy Masala Prawn Curry
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: Easy
Heat: Medium-Hot
Ingredients
- 750 g prawns, cleaned and deveined
- 2 tablespoons Masala Factory Crab & Fish Curry Masala
- 1 large onion, thinly sliced
- 3 ripe tomatoes, grated or finely chopped
- 4 garlic cloves, crushed
- 8–10 curry leaves
- 1 green chilli, sliced
- ½ teaspoon turmeric
- 1 teaspoon tamarind pulp or a squeeze of fresh lemon
- 2 tablespoons cooking oil
- Salt to taste
- Fresh coriander, to finish
- A small amount of water, if needed
You can use peeled prawns for convenience, but shell-on prawns will generally give the curry a deeper seafood flavour.
Method
1. Cook the onion and curry leaves
Heat the oil in a wide pan or pot over medium heat.
Add the sliced onion and curry leaves.
Cook gently until the onion softens and starts to turn golden.
This gives the curry a sweeter, richer base, so give it a few minutes rather than rushing straight to the spices.
2. Add the garlic, chilli and masala
Add the crushed garlic and sliced green chilli.
Cook for around 30 seconds until fragrant.
Reduce the heat slightly, then add 2 tablespoons of Masala Factory Crab & Fish Curry Masala.
Stir continuously for around 30–60 seconds.
If the mixture begins catching at the bottom of the pot, add a very small splash of water.
Do not let the masala burn.
3. Build the gravy
Add the tomatoes, turmeric and salt.
Mix thoroughly and cook over medium-low heat until the tomatoes break down into a thick, glossy gravy.
Allow around 8–10 minutes for this stage.
The raw tomato flavour should disappear and the masala should become noticeably darker and more aromatic.
4. Add the tang
Stir in the tamarind pulp.
If you don’t have tamarind, a squeeze of fresh lemon can be used instead.
Add a small amount of water if the gravy is too thick.
Allow it to simmer for another 3–5 minutes.
Taste the gravy before adding the prawns.
This is the best time to adjust the salt, chilli or acidity.
5. Add the prawns
Add the prawns to the simmering gravy and stir gently so they are coated in the masala.
Cook for approximately 4–6 minutes, depending on their size.
The prawns are ready when they turn pink and opaque and curl into a loose “C” shape.
Avoid overcooking them, as prawns quickly become tough and rubbery.
6. Finish and serve
Remove the curry from the heat and scatter fresh coriander over the top.
Serve immediately with:
- Steamed rice
- Basmati rice
- Roti
- Fresh bread
- Sambals
- Pickles
Masala Factory Tip
Cook the gravy first. Prawns go in last.
Unlike tougher meats that benefit from longer cooking, prawns need only a few minutes.
A good prawn curry should have a fully developed gravy and prawns that are still tender and juicy.
Want more heat?
For a hotter curry, add:
- Another fresh green chilli
- Fresh red chilli
- A small amount of chilli powder
Try not to simply keep adding more masala. The blend provides the flavour foundation; additional chilli is a better way to increase the heat while keeping the spice balance intact.
Try these variations
Coconut prawn curry
Add approximately 200 ml coconut milk after the tomato gravy has cooked down.
Simmer for a few minutes before adding the prawns.
This produces a creamier, slightly milder curry.
Prawn and mussel curry
Replace around 250 g of the prawns with cleaned mussels for a mixed seafood variation.
Prawn and mango curry
Add pieces of firm green mango to the gravy for a sharper, fruitier tang.
Extra-tangy prawn curry
Increase the tamarind slightly and finish with fresh lemon.
This works particularly well with shell-on prawns.
Why Crab & Fish Curry Masala works with prawns
Prawns have a naturally sweet flavour, which works particularly well with a spicy, aromatic masala.
Masala Factory Crab & Fish Curry Masala provides a balanced spice base that complements seafood rather than overwhelming it.
The blend works especially well alongside:
- Tomato
- Garlic
- Curry leaves
- Tamarind
- Lemon
- Fresh chilli
The result is a curry with enough spice to be satisfying while allowing the flavour of the prawns to remain the star of the dish.
More ways to use the masala
The same blend can also be used for:
- Durban-style fish curry
- Crab curry
- Mixed seafood curry
- Mussels
- Seafood breyani
- Masala-grilled fish
- Prawn marinades
Recipe summary
Dish: Spicy Masala Prawn Curry
Main spice: Masala Factory Crab & Fish Curry Masala
Heat level: Medium-Hot
Serves: 4
Prep time: 15 minutes
Cooking time: 20 minutes
Best with: Rice or roti
