📍 Where this dish comes from: Amritsar, Punjab · The Golden Temple
Discover the history of this region →
Discover the history of this region →
Prawn masala appears across all of India’s coastal regions — from Goa to Kerala to Bengal — each version reflecting its local spice traditions. This version uses a North Indian masala base with a hint of coconut milk for a dish that bridges regions beautifully. Plump, firm prawns barely kissed by heat so they remain sweet and succulent are surrounded by a boldly spiced masala of charred onion, sharp tomato, and a finishing whisper of coconut that rounds and deepens a sauce you will want to drench your roti in completely.
What You’ll Need
Servings: 3 servings
Calories: 285kcal
Ingredients
- 500 g large prawns cleaned
- 3 tbsp ghee
- 2 onions finely diced
- 1 tbsp ginger-garlic paste
- 3 medium tomatoes diced
- 1 green chili
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 3 tbsp coconut milk
- Salt
- Fresh coriander
Instructions
- Heat ghee; cook onions until deep golden, 12 minutes.
- Add ginger-garlic paste; cook 2 minutes.
- Add tomatoes and all spices except garam masala.
- Cook until oil separates from masala, 10 minutes.
- Add prawns and coconut milk; toss well.
- Cook 4–5 minutes until prawns are just cooked.
- Add garam masala and fresh coriander.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 30g | Fat: 16g | Fiber: 2g
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Health Benefits
- Prawns are a good dietary source of the antioxidant astaxanthin.
- The onion-tomato masala base contains quercetin and lycopene, compounds studied for their anti-inflammatory properties.
- High-quality protein from prawns supports muscle maintenance, which is especially useful during any period of caloric restriction.
Pairs Well With
- Cauliflower Pulao
- Almond Flour Roti