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!
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 and creamy 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.
💭 Expert 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.
- Bulk the curry out with 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
Equipment
- Measuring Spoons
- Chopping Board
- Knife
- Shallow Casserole
- 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.
- Bulk the curry out with 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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