Masala de Crevettes
Des crevettes juteuses dans un masala épais et épicé oignon-tomate au gingembre et à l'ail. Rapide et festif.
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Season the prawns
In a bowl, toss the prawns with the turmeric, half of the chili powder and half of the salt until evenly coated. Set aside while you make the sauce.
- 500g prawns
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp salt
✅ C'est prêt quand : prawns are evenly coated with the spice mix
Make the sauce
Heat the oil in a wide pan over medium heat. Add the mustard seeds and wait about 30 seconds until they start popping, then add the curry leaves and onions and cook, stirring often, for 8 minutes until golden. Stir in the ginger-garlic paste for 1 minute, then add the tomatoes, remaining chili powder, ground coriander and remaining salt, and cook over medium heat for 7–8 minutes, stirring now and then.
- 3 tbsp oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 onions
- 1 tbsp ginger-garlic paste
- 3 tomatoes
- 1½ tsp chili powder
- 1 tsp ground coriander
- ½ tsp salt
✅ C'est prêt quand : sauce is thick, soft, and the oil starts to separate at the edges
Cook the prawns
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Finish
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Season the prawns
In a bowl, toss the prawns with the turmeric, half of the chili powder and half of the salt until evenly coated. Set aside while you make the sauce.
- 500g prawns
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp salt
✅ C'est prêt quand : prawns are evenly coated with the spice mix
Make the sauce
Heat the oil in a wide pan over medium heat. Add the mustard seeds and wait about 30 seconds until they start popping, then add the curry leaves and onions and cook, stirring often, for 8 minutes until golden. Stir in the ginger-garlic paste for 1 minute, then add the tomatoes, remaining chili powder, ground coriander and remaining salt, and cook over medium heat for 7–8 minutes, stirring now and then.
- 3 tbsp oil
- 1 tsp mustard seeds
- 10 curry leaves
- 2 onions
- 1 tbsp ginger-garlic paste
- 3 tomatoes
- 1½ tsp chili powder
- 1 tsp ground coriander
- ½ tsp salt
✅ C'est prêt quand : sauce is thick, soft, and the oil starts to separate at the edges
Cook the prawns
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Finish
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The Story Behind the Dish
Prawns are abundant all along India's 7,500km coastline, and every coastal community cooks them its own way — with coconut in Kerala and Goa, with kokum in Konkan, with mustard in Bengal.
This dry-ish masala style, thick with onion and tomato, is popular in restaurants across India.
⭐ Why It's Famous
Ready in under 40 minutes and full of bold flavour, prawn masala is seafood made easy.
💡 Fun Fact
Prawns take just minutes to cook — Indian cooks add them at the very end so they stay tender in a long-cooked masala.
India's west and south coasts
18.97°N, 72.83°E
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