How to make Masala Prawns -

Spicy prawns cooked with onions and tomato puree.

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Tomato (टमाटर)

Cuisine : Indian

Course : Main Course Seafood

Masala Prawns

Masala Prawns Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masala Prawns Recipe

  • Prawns shelled and deveined 40

  • Tomato 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion chopped 2

  • Ginger chopped 1 inch piece

  • Green chilli chopped 2

  • Red chilli 1 teaspoon

  • Fresh coriander leaves chopped 1/4 cup

  • Tomato chopped 2 medium

  • Tomato puree 4 tablespoons

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Lemon juice 2 teaspoons

  • Garam masala powder 1/2 teaspoon


Step 1

Heat the oil in a pressure cooker; add the cumin seeds and sauté till they begin to change colour. Add the onions and sauté till light brown. Add the ginger and green chillies.

Step 2

Add the chilli powder, half the coriander leaves, the tomatoes, tomato purée, salt, sugar and lemon juice, and cook till the oil separates. Add the prawns with half a cup of water, seal the cooker with the lid and cook over medium heat till the pressure is released once (one whistle).

Step 3

Remove the lid when the pressure has reduced completely and sprinkle garam masala powder over the prawns. Serve hot, garnished with the remaining coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.