Prawns Masala Recipe – Authentic Indian Prawn Curry with Fennel & Ginger

Last Updated on 1 month by Neha Deshmukh

Prawns Masala Recipe – Authentic Indian Prawn Curry with Fennel & Ginger

Introduction

Oh, prawns! There’s just something about a perfectly cooked prawn masala that makes any meal feel a little bit special, don’t you think? This recipe is one I’ve been perfecting for years – it’s a beautiful blend of aromatic spices, tangy tomatoes, and succulent prawns. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it’s become a family favourite. It’s a little bit different from your standard prawn curry, thanks to the addition of fennel seeds, which adds a lovely subtle sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This Prawns Masala isn’t just delicious; it’s also surprisingly easy to make. It’s packed with flavour, and the fennel seeds give it a unique twist that sets it apart. Plus, it comes together relatively quickly, making it perfect for a weeknight dinner or a special occasion. You’ll love how the rich, aromatic masala coats each prawn, creating a truly unforgettable dish.

Ingredients

Here’s what you’ll need to create this flavourful prawn masala:

• 2 ripe tomatoes
• 7 garlic cloves
• 1 inch piece of ginger
• 2 teaspoons black pepper
• 1 teaspoon fennel seeds
• 2 onions (sliced)
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 teaspoons peanut oil or vegetable oil
• 2 sprigs curry leaves
• 4 teaspoons ghee
• 250 grams cleaned, de-veined prawns

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Fennel Seeds: Don’t skip these! They add a subtle anise-like flavour that beautifully complements the prawns and other spices. Lightly toasting them before grinding enhances their aroma even more.
• Ripe Tomatoes: Using really ripe, juicy tomatoes is key. They break down beautifully and create a rich, flavourful base for the masala. If you don’t have ripe ones, a tablespoon of tomato paste can help.
• Prawn Size & Type: Traditionally, smaller prawns were used in coastal regions, but you can use any size you prefer. Larger prawns look impressive, while smaller ones absorb the masala beautifully. Feel free to use tiger prawns, pink prawns, or whatever is freshest at your local market!
• Ghee: Ghee adds a wonderful richness and aroma. If you don’t have ghee, you can substitute with more oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to make the masala paste. Grind the tomatoes, garlic, ginger, black pepper, and fennel seeds into a smooth paste without adding any water. A little patience here pays off – you want it really smooth!
2. Now, heat the oil in a pressure cooker. Add the sliced onions and sauté until golden brown. Then, add the masala paste, red chilli powder, turmeric powder, and salt. Add 3 tablespoons of water, give it a good stir, and pressure cook for 7 minutes.
3. Once the pressure has released, open the cooker and simmer the masala for a few minutes, until it thickens to your liking. If it’s still a little watery, just let it simmer for longer.
4. In a separate pan, combine the cooked masala, prawns, and 2 teaspoons of ghee. Sauté for about 5 minutes on medium heat, stirring occasionally.
5. Finally, add the remaining ghee and curry leaves. Roast for another 5 minutes, or until the prawns are fully cooked and the masala turns dry and aromatic. You’ll know it’s ready when the prawns are pink and opaque and the oil starts to separate from the masala.

Expert Tips

• Don’t overcrowd the pan when sautéing the prawns. Work in batches if necessary to ensure they cook evenly.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!
• For a richer flavour, marinate the prawns in a little turmeric and salt for 15-20 minutes before cooking.

Variations

• My Family’s Secret: My aunt always adds a pinch of garam masala at the very end for an extra layer of warmth.
• Coconut Milk Delight: For a creamier version, stir in 1/2 cup of coconut milk during the last few minutes of cooking.
• Potato Prawns Masala: Add diced potatoes along with the prawns for a heartier meal.

Vegan Adaptation

Want to make this vegan? No problem! Simply substitute the ghee with a vegan butter alternative or more oil. You can also add a can of chickpeas for extra protein.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your chilli powder and any other spice blends you use are also gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to 1/2 teaspoon.
• Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
• Hot: Add an extra 1/2 teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This Prawns Masala is fantastic for celebrations! It’s often served during Onam in Kerala, and it would be a wonderful addition to any seafood festival spread. You could serve it with appam or rice for a truly festive meal.

Serving Suggestions

Serve this Prawns Masala hot with:

• Steamed rice
• Fluffy naan bread
• Appam (a Kerala-style pancake)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

What type of prawns work best for this masala?

Any type of prawn will work, but I recommend using medium-sized prawns as they absorb the masala beautifully.

Can I use a different oil instead of peanut/vegetable oil?

Yes, you can use sunflower oil, canola oil, or even olive oil. However, peanut or vegetable oil are traditionally used for their neutral flavour.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.

What is the role of fennel seeds in this recipe?

Fennel seeds add a unique sweetness and aroma that complements the prawns and other spices. They really elevate the flavour!

Can this be made ahead of time? How does it affect the flavour?

Yes, you can make the masala paste ahead of time and store it in the refrigerator for up to 24 hours. The flavours will actually meld together even more, resulting in a richer, more complex dish.