Spicy Prawns Masala

Introduction

If there’s one seafood dish that hits instantly, it’s a spicy, flavour-loaded prawns masala. Quick to cook and packed with bold South Indian spices, this recipe is a favourite across Bangalore homes.

Using fresh, cleaned prawns from Mastyamart, you can recreate that restaurant-style taste right in your kitchen — no compromise on freshness, no extra prep time.

Perfect for weeknight dinners or weekend indulgence, this dish pairs beautifully with rice, dosa, or even as a starter.

Best Seafood Options from Mastyamart

You can use:

• Fresh Prawns (Medium / Large)
• Tiger Prawns
• Small Prawns (for extra masala coating)

Ingredients

• 500g fresh prawns (cleaned & deveined)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 1 tbsp ginger-garlic paste
• 1½ tbsp chilli powder
• 1 tbsp coriander powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp black pepper powder
• Salt (to taste)
• Fresh coriander leaves (for garnish)
• Juice of half a lemon

Preparation Steps

1. Heat coconut oil in a pan. Add mustard seeds and curry leaves and let them splutter.
2. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until fragrant.
3. Add turmeric, chilli powder, coriander powder, and pepper. Mix well.
4. Add chopped tomatoes and cook until the mixture becomes thick and oil starts separating.
5. Add the cleaned prawns and mix gently. Cook on medium flame for 5–7 minutes.
6. Add garam masala and salt. Mix and cook until prawns are just done (do not overcook).
7. Finish with lemon juice and fresh coriander leaves.

Pro Tips

• Don’t overcook prawns — they turn rubbery fast
• Use small prawns for a more masala-rich dish
• Add a little extra pepper for Bangalore-style spice kick
• Works great as a dry starter or semi-gravy side

Serving Suggestions

• Steamed rice
• Ghee rice
• Dosa
• Chapati
• As a starter with onion slices & lemon