Dry Prawn Masala Curry by Brinda's Mauritius Delights
Brinda Bungaroo - Asian

Dry Prawn Masala Curry by Brinda's Mauritius Delights

Prawns Masala in a dry curry sauce is the perfect dish with steamed rice, paratha, and chapatti or naan bread. I have this very simple, easy curry for you with prawns and a combination of spices from Spice Kitchen spice range. This is a dry masala curry, but you can if you wish add a little more gravy in this curry.

Ingredients Serves 2

  • Prawns – 1 packet 250 gms uncooked prawns (you may use cooked prawns)
  • 2 – 3 Tbs vegetable oil plus extra for the top drizzle
  • 1 medium size onion – sliced
  • Spice Kitchen curry leaves
  • 1 medium sized fresh tomato - chopped
  • 1 ½ Tbs Spice Kitchen Sri Lankan Curry powder
  • ½ tsp Spice Kitchen ground cumin
  • 1tsp Spice Kitchen Garam Masala
  • ½ tsp Spice Kitchen Panch Phoran mix or fenugreek seeds
  • 1 Tbs dry fenugreek leaves
  • 1 clove garlic – thinly sliced
  • 1 tsp fresh ginger paste
  • ¼ tsp Spice Kitchen turmeric powder
  • Handful of fresh chopped coriander
  • Lemon juice – ½ tsp
  • Salt to taste


  1. Heat 1 Tbs oil in a pan add the prawns, season with a little salt. If using raw Prawns sauté those until they turn light pink. Remove from pan and set aside. (If using cooked prawns, it’s the same process but it’s just a flash in and out of the pan).
  2. In the same pan add little more oil add the sliced onion, cook until translucent. On low heat, now add the Paanch Phoran mix, cumin, Spice Kitchen Sri Lankan curry powder, and ginger garlic and turmeric powder. Stir all, as it start to fry, add the chopped tomatoes, season with salt.
  3. Cook until the tomatoes have soften and turned into a rich sauce, you can add a little water to get a smoother curry paste.
  4. Leave to simmer in the oil, taste for seasoning and adjust as needed. Add the Fenugreek leaves, chopped coriander stalks.
  5. Add the semi cooked prawns including all the juices from the cooked prawns. Sprinkle with a little water, stir gently so all the prawns are well coated with the curry mix. Sprinkle Spice Kitchen Garam Masala powder.
  6. Drizzle a little oil on top, leave to cook for another 3-5 minutes on low heat. Turn off the heat. Finish off with a good squeeze of lemon juice.
  7. Sprinkle with the remaining chopped coriander. Serve warm with your preferred choice of side accompaniment.

Brinda’s Note: If serving as a starter this will serve 4 people. This curry makes the perfect Prawn Puri combination.

Brinda Bungaroo 

About Me: Passionate foodie - Love eating, cooking and entertaining families and friends. My main inspirations are my parents, my mum with whom I have learnt how to cook and my dad how to appreciate food.

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