# KING PRAWN MASALA

A flavorful Indian curry featuring king prawns cooked in a rich, spiced tomato base with aromatic herbs and spices.

- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 10 -12 king prawns, shelled and deveined
- 100 ml neutral oil
- 1.5 tbsp coriander stalks, finely chopped
- 0.5 tsp turmeric
- 1 tsp chilli powder
- 1.5 tsp spice mix
- 2 hot green chillies, split or chopped
- 1 small onion, finely chopped
- 4 cloves garlic, peeled
- 1 fat thumb ginger, peeled
- 0.5 cinnamon stick
- 2 large tomatoes, blitzed to a pulp
- 15 fresh curry leaves
- 0.5 half a lemon lemon juice
- 2 tbsp chopped coriander leaves
- 8 cardamom pods
- 2 tsp coriander seed
- 1 tsp fennel seed
- 1 tsp cumin seed
- 1 tsp black peppercorn
- 1 tsp ginger / garlic paste
- 0.25 tsp turmeric
- 0.25 tsp chilli powder
- 0.25 tsp fennel seeds
- 0.25 tsp cumin seeds
- 1 good pinch salt

## Instructions

1. (Optional) For prawn stock, fry your prawn heads and shells in a little oil with a pinch of the whole spices you are also using for the spice mix.
2. Cover with water, simmer for 20 mins, crush with the back of a spoon, then strain.
3. For the spice mix, gently toast the spices in a dry pan until fragrant, cool, then grind to a rough powder.
4. Pound or blitz the ginger and garlic to a paste (with a little water if necessary).
5. Add 1 tsp of ginger / garlic paste to the raw prawns with 1/4 tsp each of turmeric and chilli powder.
6. Mix well and set aside at room temperature.
7. Heat the oil in a saute pan over medium-high heat and add the cinnamon stick and 1/4 tsp each fennel and cumin seeds.
8. Add curry leaves (they will splutter), shortly followed by the onion and a good pinch of salt.
9. Cook, stirring frequently, until onions are lightly browned.
10. Turn heat down a little and add ginger / garlic paste and coriander stalks.
11. After 1 min, add the ground spices.
12. After 20 seconds, add the tomato.
13. Add prawn stock (if using).
14. Reduce until the rawness of the tomatoes has gone and some sweetness has developed.
15. Check it’s salty enough.
16. Turn the heat down and add prawns and green chillies.
17. Cook gently until the prawns are just cooked through.
18. Finish with chopped coriander leaves and lemon juice (add more lemon if you feel it needs it - it can take it!).
19. Serve with plain rice, yoghurt, chutney and frozen parathas!

## Equipment

- saute pan
- dry pan
- grinder

## Tips

- To make prawn stock, fry prawn heads and shells in a little oil with whole spices, cover with water, simmer for 20 minutes, crush, then strain.
- Gently toast spices for the mix in a dry pan until fragrant, cool, then grind to a rough powder.
- Pound or blitz ginger and garlic to a paste, adding a little water if necessary.

## Source

- Original video: https://vm.tiktok.com/ZNRpAwb7u/
- Recipe page: https://www.cliprecipe.com/recipe/cf3f4004-7856-43ca-97a6-baef4031bedc
- Extracted: 2026-05-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt