Prawns Recipe- Spicy Indian Prawns with Ginger & Garlic Masala

Last Updated on 6 months ago by Neha Deshmukh

Prawns Recipe: Spicy Indian Prawns with Ginger & Garlic Masala

Hey everyone! If you’re anything like me, you absolutely love a good prawn dish. There’s just something so satisfying about those succulent, flavorful bites. This spicy Indian prawns recipe with a vibrant ginger and garlic masala is a family favorite, and I’m so excited to finally share it with you. I first made this for a small Diwali gathering, and it was a huge hit – everyone kept asking for the recipe! It’s become a regular on my table ever since.

Why You’ll Love This Recipe

This isn’t just any prawn recipe. It’s a flavour explosion! The homemade masala paste is the heart of this dish, packing a punch of aromatic spices. Roasting the prawns gives them a lovely char and keeps them beautifully tender. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or a special occasion. You’ll be hooked after the first bite, I promise!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 country garlic pods
• 0.5 inch ginger
• 0.5 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon salt
• 1 teaspoon Kashmiri red chilli powder
• 2 teaspoons coriander powder
• 2 tablespoons water
• 2 teaspoons Indian sesame oil (for the masala paste)
• 0.5 cup onions, chopped
• 0.5 cup tomatoes, chopped
• 0.5 teaspoon salt (for the onion-tomato mixture)
• 5 tablespoons Indian sesame oil (for cooking)
• 500 grams prawns, cleaned and deveined
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon cumin powder
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Indian Sesame Oil: Don’t skip this! It has a wonderfully nutty aroma that’s essential to the flavour profile. If you absolutely can’t find it, a neutral oil like sunflower oil will work in a pinch, but it won’t be quite the same.
• Kashmiri Red Chilli Powder: This is my secret weapon for colour and mild heat. It gives the prawns that gorgeous red hue without being overwhelmingly spicy. You can find it at most Indian grocery stores or online.
• Country Garlic: Also known as desi lahsun, this garlic variety has a stronger, more pungent flavour than the regular garlic you find in supermarkets. It really adds depth to the masala. If you can’t find it, use about 4-5 regular garlic cloves.
• Prawn Size & Type: In India, we use prawns of all sizes! From tiny shrimp to large jumbo prawns. Feel free to use whatever is readily available to you. Larger prawns (around 20-25 per kg) are fantastic for this recipe as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the masala paste. In a blender or food processor, combine the garlic pods, ginger, red chilli powder, turmeric powder, cumin powder, black pepper powder, salt, Kashmiri red chilli powder, coriander powder, and water. Grind everything into a smooth, vibrant paste.
2. Now, heat 2 teaspoons of Indian sesame oil on a hot cast iron griddle or frying pan. Add the prawns and roast for about 2 minutes, until they start to turn pink and slightly charred. Don’t overcrowd the pan – work in batches if needed.
3. Remove the prawns from the griddle and set aside. Add the masala paste to the same griddle and fry for 3-4 minutes, stirring constantly, until it becomes fragrant and the oil starts to separate. This is key to unlocking all those amazing flavours!
4. In a separate pan, heat 3 tablespoons of Indian sesame oil. Sauté the chopped onions until they turn golden brown, then add the chopped tomatoes and salt. Cook until the tomatoes are soft and mushy – about 5-7 minutes.
5. Add the onion-tomato mixture to the griddle with the masala paste. Combine well and then add the roasted prawns. Roast for another 2 minutes, ensuring the prawns are coated in the masala.
6. Deglaze the pan with a splash of water (about 2 tablespoons), scraping up any browned bits from the bottom. Add the remaining black pepper powder, cumin powder, and curry leaves.
7. Give everything a good mix and serve immediately! It’s best enjoyed hot with a side of fluffy steamed rice.

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• Using a cast iron griddle gives the prawns a beautiful smoky flavour, but any heavy-bottomed frying pan will work.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Spice Level: For a milder flavour, reduce the amount of red chilli powder. For a fiery kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: This dish is fantastic for Diwali or Christmas! You can serve it as part of a larger spread or alongside other festive dishes.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Serving Suggestions

This prawn dish is incredibly versatile. Here are a few ideas:

• Serve with steamed rice for a classic Indian meal.
• Enjoy with roti or naan bread to soak up all that delicious masala.
• Pair it with a side of raita (yogurt dip) to cool down the spice.
• A simple cucumber and onion salad makes a refreshing accompaniment.

Storage Instructions

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

FAQs

1. What type of prawns are best for this recipe?

Any type of prawn will work, but I recommend using medium to large prawns (20-25 per kg) as they stay nice and plump during cooking.

2. Can I use a different oil instead of Indian Sesame Oil?

While Indian sesame oil is ideal, you can substitute with sunflower oil or vegetable oil if needed. However, the flavour won’t be quite as authentic.

3. How can I adjust the spice level of this dish?

Reduce the amount of red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.

4. What is Kashmiri Red Chilli Powder and why is it used?

Kashmiri red chilli powder is known for its vibrant red colour and mild heat. It adds a beautiful hue to the dish without making it overly spicy.

5. Can this recipe be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the prawns just before serving for optimal flavour and texture.

6. What is the best way to devein prawns?

Use a sharp knife to make a shallow cut along the back of the prawn and remove the dark vein. Rinse thoroughly under cold water.

Enjoy making this recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!