Spicy Masala Prawns

introduction

Spicy Masala Prawns is a quick and tasty dish. It uses simple spices and fresh prawns. You can make it in under 20 minutes. The prawns stay juicy and get a nice glossy spice coat.

why make this recipe

This recipe is fast and full of flavor. It needs few ingredients you may already have. It works as a main dish or a snack. It is great for weeknights and for guests.

how to make Spicy Masala Prawns

Heat oil and butter in a wide pan. Add garlic and ginger and cook until fragrant. Add onions and green chillies and cook until soft. Add the spice powders and salt and cook on low flame until the oil separates. Add prawns and capsicum and toss gently. Cook on medium flame for 3–4 minutes per side until prawns curl and turn glossy. Add lemon juice and sprinkle garam masala. Switch off and let rest for 2 minutes. Serve hot.

Ingredients :

Large prawns – 500 g (cleaned & deveined), Oil – 3 tbsp, Butter – 1 tbsp (optional but recommended), Garlic – 1½ tbsp (finely chopped), Ginger paste – 1 tsp, Onion – 1 medium, sliced, Green capsicum – ½ cup (chunks), Green chillies – 2 (slit), Red chilli powder – 1½ tsp, Kashmiri chilli powder – 1 tsp, Turmeric powder – ¼ tsp, Coriander powder – 1½ tsp, Cumin powder – 1 tsp, Black pepper powder – ½ tsp, Garam masala – ½ tsp, Salt – to taste, Lemon juice – 1 tbsp

Directions :

1. Heat oil and butter in a wide pan.
2. Add garlic and ginger, saute until fragrant.
3. Add onions and green chillies, saute until soft.
4. Add all spice powders and salt, then cook on low flame until oil separates.
5. Add prawns and capsicum, tossing gently.
6. Cook on medium flame for 3-4 minutes per side until prawns curl and turn glossy.
7. Add lemon juice and sprinkle garam masala.
8. Switch off the flame and let rest for 2 minutes.

how to serve Spicy Masala Prawns

Serve hot on a plate. Pair with steamed rice, naan, or rotis. You can also serve it with a simple salad or lemon wedges. It works well as a starter or as part of a main meal.

how to store Spicy Masala Prawns

Let the prawns cool to room temperature. Store in an airtight container in the fridge for up to 2 days. Reheat gently on a pan or in microwave for 1–2 minutes. Do not overcook when reheating or the prawns will turn rubbery. For longer storage, freeze cooked prawns in a freezer-safe container for up to 1 month.

tips to make Spicy Masala Prawns

• Use fresh or properly thawed prawns for best texture.
• Do not overcook the prawns; they cook fast.
• Add butter for a richer taste and glossy finish.
• Use Kashmiri chilli for color without too much heat.
• Cook spices on low flame until oil separates to deepen the flavor.

variation (if any)

• Make it creamier: add 2 tbsp cream or coconut milk at the end.
• Make it saucy: add ½ cup tomato puree and simmer for 3–4 minutes.
• Make it tangy: add more lemon juice or 1 tsp vinegar.
• Add vegetables: bell peppers, tomatoes, or mushrooms work well.

FAQs

Q: Can I use frozen prawns?
A: Yes. Thaw and pat dry before cooking.

Q: How spicy is this dish?
A: It is medium spicy. Reduce red chilli powder to make it milder.

Q: Can I skip butter?
A: Yes. Butter adds richness but you can use only oil.

Q: How long do prawns take to cook?
A: About 3–4 minutes per side on medium heat. They turn glossy and curl.

Q: Can I use other seafood?
A: Yes. Small fish or squid can work with time adjustments.

Conclusion

For another prawn-based curry idea, check this Prawn Curry Recipe (Prawn Masala) – Swasthi’s Recipes.

Spicy Masala Prawns

A quick and flavorful dish featuring juicy prawns coated in a glossy blend of spices, perfect for snacks or main meals.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 500 g Large prawns, cleaned & deveined Fresh or properly thawed for best texture.
• 3 tbsp Oil
• 1 tbsp Butter Optional but recommended for a richer taste.
• 1.5 tbsp Garlic, finely chopped
• 1 tsp Ginger paste
• 1 medium Onion, sliced
• 0.5 cup Green capsicum, chunks
• 2 Green chillies, slit Adjust based on spice preference.
• 1.5 tsp Red chilli powder Reduce for milder spice.
• 1 tsp Kashmiri chilli powder For color without too much heat.
• 0.25 tsp Turmeric powder
• 1.5 tsp Coriander powder
• 1 tsp Cumin powder
• 0.5 tsp Black pepper powder
• 0.5 tsp Garam masala Sprinkled at the end.
• Salt to taste
• 1 tbsp Lemon juice

Method

 

Preparation

1. Heat oil and butter in a wide pan.
2. Add garlic and ginger, sauté until fragrant.
3. Add onions and green chillies, sauté until soft.
4. Add all spice powders and salt, then cook on low flame until oil separates.
5. Add prawns and capsicum, tossing gently.
6. Cook on medium flame for 3–4 minutes per side until prawns curl and turn glossy.
7. Add lemon juice and sprinkle garam masala.
8. Switch off the flame and let rest for 2 minutes.

Notes

Serve hot on a plate with steamed rice, naan, or rotis. It can also be paired with a simple salad or lemon wedges. To store, let cool to room temperature and keep in an airtight container in the fridge for up to 2 days.