Calling all spicy seafood lovers! Here’s a quick and easy prawn masala curry, best served with a side of Mubarak Basmati rice.

 In Recipe

Learn how to make this simple delicious prawn masala curry.

This spicy delight is so yummy we guarantee they’ll be no leftovers! Mubarak basmati rice makes the perfect accompaniment to this recipe, premium quality and comes in a cute traditional jute bag.

Here’s the recipe:

You will need the following ingredients: 

1/2 kg Royal Blue Prawns (already peeled and deveined)

A finely chopped Large Onion

1 Chopped Large Tomato

2 tbsp of Ginger garlic paste

1 tbsp of Coriander powder

1 tbsp of Turmeric powder

1 tbsp of Red chilli powder

1 tbsp of Garam masala

1 tbsp of Fennel seeds

Cinnamon stick (approximately one inch)

Salt to taste

1 Sprig of Curry leaves

Pepper powder to taste

Place the Royal Blue prawns into a bowl and add the ginger garlic paste, coriander powder, turmeric, pepper powder (to taste), garam masala and red chilli powder and mix well. Allow the ingredients to marinade for around 10 minutes.

Add some oil into a pan and heat. Place the marinated prawns into the pan and toss well in the oil. Let the ingredients cook for 5 to 7 minutes until the prawns turn pink and curl. Then remove them and place into a separate bowl leaving the juices in the pan, allow them to bubble up and after a couple of minutes reduce the heat. Now add the cinnamon and fennel seeds to the pan and cook for around a minute. Add the chopped onions, curry leaves and green chilli and sauté for around 5 minutes.

Next add the ginger garlic paste and mix well for one minute. Finally add the salt and remaining spices and mix well. Add the chopped tomatoes and cover for around 5 minutes on a low heat. Now increase the heat and add some water and mix well. Cook this for around a minute.

Finally add the cooked prawns to the pan and mix well, allow to simmer for a further few minutes before serving 

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