Prawn Masala

Name: Prawn Masala
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 600 g prawns; 2 onions; 2 tomatoes; 1 tbsp malvani masala; 1/2 coconut — grated; 10 curry leaves; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Prawn Masala finds its roots in the coastal kitchens of Maharashtra, where the Arabian Sea influences every bite. This dish is a cherished home-cooked staple, often prepared with an effortless grace that marries tradition with everyday life. In this version, the recipe is distilled from the wisdom of family cooks who know how to balance flavors with a generous hand, setting the table for a communal feast.

The dish is a celebration of vibrant flavors, where succulent prawns are enveloped by a rich, aromatic sauce. The malvani masala introduces a warm spice, while the sweetness of fresh coconut and the sharpness of curry leaves create a harmonious blend. Every bite offers a taste of the ocean, wrapped in the comfort of home-cooked simplicity.

Ingredients

600 gprawns
2onions
2tomatoes
1 tbspmalvani masala
1/2coconut — grated
10curry leaves
3 tbspoil
to tastefine sea salt

Method

Start by cleaning the prawns: remove the shells, devein them, and rinse under cold water. Pat them dry with a paper towel to ensure they cook evenly later. Set aside.
Grate half of the coconut using a fine grater. This will be used to add a rich, creamy texture to the masala.
Finely chop the 2 onions and 2 tomatoes. Heat 3 tablespoons of oil in a large, heavy-bottomed pan over medium heat. Once the oil is shimmering, add the onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
Add the 10 curry leaves to the pan and stir for about 30 seconds until they release their aroma. Then, add the chopped tomatoes and cook until they soften and meld with the onions, forming a thick paste.
Stir in 1 tablespoon of malvani masala, ensuring it coats the onion-tomato mixture evenly. Cook for another minute until the spices are fragrant and well incorporated.
Add the grated coconut to the pan, stirring to combine with the masala base. Cook for 2-3 minutes until the coconut is lightly toasted and integrated into the mixture.
Gently add the prawns to the pan, stirring to coat them with the masala. Cook until the prawns turn opaque and pink, which should take about 3-4 minutes. Be careful not to overcook them, as they should remain tender.
Taste the masala and adjust with fine sea salt as needed. Serve the Prawn Masala immediately, ensuring the dish remains hot and the prawns are succulent.