Spicy prawn masala curry without coconut is a delicious and easy-to-make dish. The blend of spices enhances the prawn’s flavours and takes the curry to the next level. Also, this masala curry is one of my family’s favourite recipes.
Prawn masala is a popular Indian dish cooked in tomato and onion-based gravy, seasoned with spices and masala powder. I make it using fresh prawns from the market I get throughout the year.
What is Masala?
Masala is a combination of aromatic spices used in Indian cooking. For every recipe the combination of spices is different. You can use the spices as whole or as masala powders. In today’s recipe, I used whole spices and homemade powdered masala.
What is the uses of masalas?
Masalas are a key ingredient in non-vegetarian dishes, providing depth and flavour to curries and marinades. They play an important role in creating distinct flavours and elevating the taste of the dish to the next level.
This recipe prawn masala curry without coconut is inspired by Pepper Chicken Gravy and Chicken Semi Gravy/Curry on this site. And it pairs well with this amazing rice recipes like Schezwan Fried Rice/ Easy schezwan Veg Rice Recipe, How To Make Egg Fried Rice and Hariyali Mutton Biriyani/ How To Make Mutton Biriyani.
Ingredients for Spicy prawn masala curry without coconut.
See recipe card for quantities.
- prawn ( cleaned & deveined ) – I used medium-sized prawns for this recipe. Any sized prawn will be good.
- onion – One of the main ingredients in this recipe is onion, which, along with tomato, forms the base of the curry.
- tomato – It gives a tangy flavour and volume to the masala curry.
- cinnamon – enhance the flavour
- cloves – enhance the flavour
- fennel seeds
- Ginger Garlic Paste
- coriander powder
- chilli powder
- kashmiri chilli powder – Mild and spicy gives the prawn masala curry a beautiful coloUr.
- pepper powder – gives an extra punch of heat
- turmeric powder
- salt
- oil
Instructions to make spicy prawn masala curry without coconut
Heat oil in a pan over medium heat. Add cinnamon, clove, and fennel seeds. Wait until they start to crackle.
Add chopped onions to the pan and sauté them until they become translucent.
Add the Ginger Garlic Paste next and sauté until the raw aroma fades away.
Then goes in chopped tomatoes. Saute for a minute.
Add turmeric powder and salt and saute for a minute.
For the prawn masala curry add, coriander and chilli powder. Cook for two minutes until the masalas is well combined.
For a spicier and more colorful prawn masala curry, add freshly ground pepper and Kashmiri chili powder.
Cook the masala on medium heat for 3-4 minutes until onions and tomatoes are mushy and oil appears on top.
Now goes in cleaned and deveined fresh prawns.
Saute prawn until masala coats well.
Add quarter cup of water and cook for five to six minutes.
The prawn masala curry without coconut, is now ready. You can garnish it with some curry leaves for added flavour.
Prawn masala curry without coconut is ready to serve with basmati rice, rotis and parathas. It is also best to serve with South Indian breakfast like idli, dosa, appam, string hoppers. And also perfect to any Indian cuisine staples and variety rices.
Hint: Prawn is a tender meat to cook. The cooking time varies according to the size of the prawn. For this recipe, I’ve used medium-sized prawns. So after adding the prawn to the masala, cook only 4 to 5 minutes. ELSE PRAWN MEAT BECOMES RUBBERY.
Substitution
- Shallots – instead of onions, you can use shallots or white onion.
- Oil – I used vegetable oil for this recipe. You can swap with coconut oil or clarified butter ( ghee ) to add richness to the prawn masala curry.
- Non-vegetarians – use egg, chicken and mutton instead of prawns.
- Vegetarian – the prawn can be replaced with potato, beets, sweet potato, cauliflower and Indian cottage cheese.
- Vegan – Swap prawn with Tofu. It goes well with this masala curry without coconut.
Variations
- Spicy – if you love pepper, increase the quantity of pepper powder and reduce the quantity of chilli powder.
- Kid friendly – to make prawn masala curry less spicy for kids, add coconut milk which mellows down the spiciness.
- Crunch – to add crunchiness to the prawn masala curry, add small pieces of coconut. Coconut LOVERS will enjoy the coconutty flavour.
Storage of prawn masala curry without coconut.
If you want to store prawn curry in the refrigerator for a week or even months, follow the tips I use.
How to refrigerate prawn masala?
After cooking prawn masala curry, allow it to cool down completely. Store it in an air-tight container or Tupperware. Whenever you need the prawn masala, take the required quantity from the container. Reheat or thaw the curry and consume.
How to freeze prawn masala curry without coconut?
After cooking prawn masala curry, allow it to cool down completely. Store it in an individual small air-tight container or Tupperware and freeze it.
When you need to use the curry, take out the necessary number of containers and allow them to come to room temperature or defrost them in the microwave.
Top tip
Deveining prawns is a good idea to avoid any food allergies because not everyone is allergic.
FAQ
The best way to determine if prawns are cooked is by looking at their visual appearance. Cooked prawns will curl and look like whole cashew nuts, and they will appear opaque with a pink or orange colour.
Prawns cooked in a flavourful onion and tomato curry with whole spices, ginger, and garlic paste.
Yes, you can make prawn masala dry. Reduce the onion and tomato quantity to half. And skip adding water to the masala. Cook prawn only with onion and tomato with the masalas listed.
Yes, you can use onion paste. Grind it in a blender. When adding in the oil, it will start to splutter. Cover with a lid and cook on low to medium heat.
Yes , you can use store bought garam masala powder.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with prawn masala curry without coconut.
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Recipe Card 📖
Spicy Prawn Masala Curry Without Coconut
Equipment
Ingredients
- 500 g prawn ( medium sized )
- 2 onion
- 4 tomatoes
- 1½ teaspoon GingerGarlic Paste
- 1 inch cinnamon stick
- 3 cloves
- 1 tablespoon fennel seeds
- 1¼ teaspoon chilli powder
- 1¼ teaspoon coriander powder
- ½ teaspoon Kashmiri powder
- ¾ teaspoon pepper powder ( freshly ground )
- ¼ teaspoon turmeric powder
- 1 teaspoon salt ( to taste )
- 3 tablespoon oil ( vegetable oil )
- 2 sprig curry leaves ( for garnish )
Instructions
- Heat oil in a pan over medium heat. Add cinnamon, clove, and fennel seeds. Wait until they start to crackle.
- Add chopped onions to the pan and sauté them until they become translucent.
- Add the ginger garlic paste next and sauté until the raw aroma fades away.
- Then goes in chopped tomatoes. Saute for a minute.
- Add turmeric powder and salt and saute for a minute.
- For the prawn masala curry add, coriander and chilli powder. Cook for two minutes until the masalas is well combined.
- For a spicier and more colorful prawn masala curry, add freshly ground pepper and Kashmiri chili powder.
- Cook the masala on medium heat for 3-4 minutes until onions and tomatoes are mushy and oil appears on top.
- Now goes in cleaned and deveined fresh prawns. Saute prawn until masala coats well.
- Add quarter cup of water and cook for five to six minutes
- The prawn masala curry without coconut, is now ready. You can garnish it with some curry leaves for added flavour.
- Prawn masala curry without coconut is ready to serve with rice, rotis and parathas. It is also best to serve with South Indian breakfast like idli, dosa, appam, string hoppers etc.
Notes
Nutrition
Asokan
Best prawn masala curry!