An easy king prawn masala curry recipe! Tastier, healthier, and much cheaper than any takeaway.
Serve the prawn masala curry with pilau rice, naan bread, and mango chutney for a delicious curry night feast!
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This is a super tasty creamy prawn curry that the whole family is going to love!
👩🍳 Love prawn curry? Try my easy prawn bhuna recipe too.
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✔️ Why you'll love this recipe!
- Delicious king prawn curry recipe.
- Easy to make.
- Great for batch-cooking.
- Freezer-friendly.
🛒 Ingredient notes
Prawns - cooked king prawns. Fully defrost if frozen.
Marinade - garlic, ginger, garam masala, cumin, coriander, turmeric, chili flakes, lemon juice, and natural yogurt.
Curry Sauce - olive oil, mustard seeds, onion, garlic, chili flakes, curry powder, garam masala, passata, tomato puree, sugar, salt, and pepper.
Coriander - for garnish.
🔪 How to make prawn masala
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Mix together the marinade ingredients and stir through the prawns. Marinate in the fridge for up to 30 minutes.
Two: Heat the olive oil in a pan and fry the mustard seeds, onion, garlic, chili flakes, curry powder, and garam masala for 3-4 minutes until the onion is soft.
Three: Add the tomato puree, passata, sugar, salt, and pepper and simmer for 10 minutes
Four: Add in the prawns and marinade and simmer for a further 5 minutes until the prawns are warmed through.
Five: Garnish with chopped coriander before serving.
Top Tips
- If you're using raw fresh king prawns, fry them in a little olive oil before mixing through the marinade. Cook them long enough for them to change colour.
- If you don't have time to marinate the prawns, just leave them long enough whilst you prep the other ingredients.
- For an extra smooth sauce, process the onion and garlic cloves in a food processor before cooking.
🍴 Serving suggestions
Serve the prawn masala with pilau rice or basmati rice, naan bread, and raita.
I like to serve a veggie curry alongside it too. My easy courgette (zucchini) curry is a good option when they're in season.
📖 Variations
- Use leftover cooked chicken or lamb instead of prawns.
- Like spicy food? Double the quantity of chilli flakes.
- Up the veggies and add in red or orange peppers, baby spinach, and aubergine.
- Add a can of drained chickpeas.
- Swap the natural yogurt for coconut cream (not coconut milk).
- Swap the passata for a tin of chopped tomatoes.
- Use tiger prawns instead of king prawns.
🥡 Storage
Store - Leftovers should be stored in an airtight container in the fridge for up to 2 days.
Reheat - Reheat until piping hot in the microwave. Reheating prawns usually makes them a little tougher.
Freeze - Allow the curry to cool then spoon it into a freezer-safe container and freeze for up to 3 months. Defrost fully in the fridge before reheating.
❓ Frequently asked questions
Use less chili if you like milder curries, or double the quantity if you love a bit of heat and spice!
😋 More curry recipes
- Chicken Tikka Masala
- Easy Prawn Korma
- Lamb Tikka Masala
- Easy Chicken Korma
- Chicken Rogan Josh
- Chicken Pathia Curry
- Chicken Pasanda
- Thai Green Beef Curry
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Recipe
Easy King Prawn Masala Curry
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 375 g Cooked King Prawns
Marinade
- 3 Garlic Cloves chopped
- 1 tablespoon Fresh Ginger peeled and grated
- 2 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- ½ teaspoon Chili Flakes
- ½ Lemon juice only
- 200 ml Natural Yogurt
For the Curry Sauce
- 1 tablespoon Olive Oil
- 1 teaspoon Mustard Seeds
- 1 Onion peeled and chopped
- 2 Garlic Cloves chopped
- 1 teaspoon Chilli Flakes
- 2 teaspoon Curry Powder
- 2 teaspoon Garam Masala
- 400 g Passata
- 2 tablespoon Tomato Puree
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Garnish
- 2 tablespoon Fresh Coriander chopped
Instructions
- Mix together the marinade ingredients and stir through the prawns. Marinate in the fridge for up to 30 minutes.375 g Cooked King Prawns, 3 Garlic Cloves, 1 tablespoon Fresh Ginger, 2 teaspoon Garam Masala, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Turmeric, ½ teaspoon Chili Flakes, ½ Lemon, 200 ml Natural Yogurt
- Heat the olive oil in a pan and fry the mustard seeds, onion, garlic, chili flakes, curry powder, and garam masala for 3-4 minutes until the onion is soft.1 tablespoon Olive Oil, 1 teaspoon Mustard Seeds, 1 Onion, 2 Garlic Cloves, 1 teaspoon Chilli Flakes, 2 teaspoon Curry Powder, 2 teaspoon Garam Masala
- Add the tomato puree, passata, sugar, salt, and pepper and simmer for 10 minutes400 g Passata, 2 tablespoon Tomato Puree, 1 teaspoon Sugar, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add in the prawns and marinade and simmer for a further 5 minutes until the prawns are warmed through
- Garnish with chopped coriander before serving.2 tablespoon Fresh Coriander
Notes
- Use leftover cooked chicken or lamb instead of prawns.
- Like spicy food? Double the quantity of chilli flakes.
- Up the veggies and add in red or orange peppers, baby spinach, and aubergine.
- Add a can of drained chickpeas.
- Swap the natural yogurt for coconut cream (not coconut milk).
- Swap the passata for a tin of chopped tomatoes.
- Use tiger prawns instead of king prawns.
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