Indian & South Asian · Lunch · Dinner
Prawn Curry
Jhinga Masala
Juicy prawns simmered in a fragrant, spiced tomato-onion gravy with ginger, garlic and green chilli. It is a light, protein-rich Indian curry that is lovely with brown rice or roti.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 26% · Protein 42%
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Ingredients
For 4 servings- 500 gRaw prawns, peeled and deveined
- 1/2 tspGround turmeric
- 1 tsp6 gSalt
- 1 tbsp14 gRapeseed (canola) oil
- 1 tspCumin seeds
- 2 medium300 gOnions, finely chopped
- 4 cloves12 gGarlic, crushed
- 1 tbsp6 gFresh ginger, grated
- 210 gGreen chillies, slit lengthways
- 3 medium360 gTomatoes, finely chopped
- 1 tspKashmiri chilli powder
- 2 tspGround coriander
- 1 tspGaram masala
- 1/2 cup120 gWater
- 1 tbsp15 gLemon juice
- 1 small handful10 gFresh coriander leaves, chopped
Steps
- 1
Rinse the prawns and pat them dry with kitchen paper.
- 2
Toss the prawns with half the turmeric and a pinch of the salt, then refrigerate while you make the gravy.
- 3
Heat the oil in a wide non-stick pan over medium heat.
- 4
Add the cumin seeds and let them sizzle for about 30 seconds.
- 5
Add the onions and cook, stirring often, for 8-10 minutes until soft and golden.
- 6
Stir in the garlic, ginger and green chillies and cook for 1 minute until fragrant.
- 7
Add the remaining turmeric, the chilli powder and the ground coriander and stir for 30 seconds.
- 8
Add the tomatoes and the rest of the salt and cook for 6-8 minutes, mashing with the spoon, until the mixture thickens and the oil starts to separate.
- 9
Pour in the water and simmer for 2 minutes to make a thick gravy.
- 10
Add the prawns, cover and simmer for 4-5 minutes, turning once, until they are pink, opaque and cooked through to 63 °C / 145 °F.
- 11
Stir in the garam masala and lemon juice, then take the pan off the heat.
- 12
Scatter with fresh coriander and serve hot.
Swaps, storage and make-ahead
Swaps
- Use firm tofu cubes or drained canned chickpeas instead of prawns to make it vegan, simmering just until heated through.
- Swap the prawns for bite-sized pieces of firm white fish such as cod, simmering gently until the fish flakes easily.
- Use a 400 g can of chopped tomatoes instead of fresh tomatoes for an easier shop.
- Replace the green chillies with a little diced green pepper for a milder curry that kids may prefer.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 2 to 3 days, reheating gently until steaming hot all the way through. The prawns can turn rubbery when reheated, so this curry is best eaten fresh and is not ideal for freezing.
Make ahead
Make the onion-tomato gravy up to 3 days ahead and keep it covered in the fridge, or freeze it for up to 3 months. When ready to eat, reheat the gravy until simmering, then add the prawns and cook them fresh.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Crustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (341 g) | Per 100 g | |
|---|---|---|
| Calories | 184 kcal | 54 kcal |
| Protein | 19.4 g | 5.7 g |
| Carbohydrates | 15.1 g | 4.4 g |
| of which sugars | 6 g | 1.8 g |
| Fiber | 3.5 g | 1 g |
| Fat | 5.5 g | 1.6 g |
| of which saturated | 0.7 g | 0.2 g |
| Sodium | 1,303 mg | 382 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
