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Prawn masala curry with coriander.
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5 from 2 votes

Easy King Prawn Masala Curry

An easy king prawn masala curry recipe! Tastier, healthier, and much cheaper than any takeaway.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 223kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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 tbsp Fresh Ginger, 2 tsp Garam Masala, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 1 tsp Turmeric, ½ tsp 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 tbsp Olive Oil, 1 tsp Mustard Seeds, 1 Onion, 2 Garlic Cloves, 1 tsp Chilli Flakes, 2 tsp Curry Powder, 2 tsp Garam Masala
  • Add the tomato puree, passata, sugar, salt, and pepper and simmer for 10 minutes
    400 g Passata, 2 tbsp Tomato Puree, 1 tsp Sugar, 1 tsp Salt, ½ tsp 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 tbsp Fresh Coriander

Notes

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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 223kcal | Carbohydrates: 22g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1183mg | Potassium: 809mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1028IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 4mg
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