Prawn masala – shrimp in tomato-coconut sauce Recipe
Prawn masala is a dish from the Indian coast, where fresh shrimp are simmered in an aromatic sauce made from tomatoes, coconut, and spices. In this version, the sauce is smooth, slightly creamy from the coconut milk, and the shrimp are added at the end so they stay firm and juicy, not rubbery.
Prawn masala comes from the coastal regions of India, where fresh seafood is abundant and coconut is a staple ingredient., The combination of tomatoes, coconut milk, and spices is typical for many South Indian and coastal dishes, balancing tanginess, creaminess, and heat., In traditional versions, whole spices are often toasted and ground, but this simplified recipe uses ground spices to make the dish more accessible for home cooks.
This dish delivers restaurant-level flavor with relatively simple ingredients and techniques., It combines the brightness of tomatoes, the creaminess of coconut milk, and the fragrance of Indian spices in a way that feels both comforting and exotic., The recipe is naturally gluten-free and can be adapted for different spice tolerances, making it versatile for various guests.
Dlaczego ta wersja działa
- The shrimp are marinated briefly in lime juice and salt, which seasons them without making them tough.
- Adding the shrimp at the very end and cooking them just until opaque keeps them juicy and prevents a rubbery texture.
- The sauce is built in layers—onion base, aromatics, spices, tomatoes, then coconut milk—so it develops a deep, rounded flavor in a relatively short time.
- Using canned coconut milk makes the dish easy to prepare year-round while still giving a rich, restaurant-style texture.
Chef's tips
Use good-quality, full-fat coconut milk for the best texture and flavor; light versions tend to be watery., If using frozen shrimp, thaw them completely and pat very dry so they sear and simmer in the sauce instead of watering it down., Taste the sauce before adding extra lime juice—coconut milk can mute acidity, but you still want a balanced, not sour, finish., If you prefer a very smooth sauce, you can blend the tomato-onion mixture before adding the coconut milk and shrimp.
How to serve
Serve with steamed basmati or jasmine rice to soak up the sauce., Pair with warm naan, roti, or other flatbreads for dipping., Add a simple side of cucumber-yogurt raita or a fresh green salad to balance the richness., Garnish with extra fresh cilantro and a wedge of lime at the table for added freshness.
Na co uważać
- Do not brown the garlic and ginger; if they burn, the sauce will taste bitter.
- Cook the tomatoes long enough for the raw acidity to mellow; undercooked tomatoes can make the sauce sharp and thin.
- Keep the heat low once the coconut milk is added to prevent splitting or curdling.
- Watch the shrimp closely—overcooking by even a few minutes can make them tough and rubbery.
Zamienniki
- You can replace shrimp with firm white fish such as cod, haddock, or halibut; adjust cooking time so the fish is just opaque.
- For a dairy-free but slightly richer flavor, add a spoonful of coconut cream instead of increasing the cooking time.
- If you do not have fresh green chili, use a pinch of chili flakes or mild chili powder, adjusting to taste.
- Sun-ripened canned tomatoes can be used when fresh tomatoes are out of season; just cook them down well to thicken the sauce.
Ingredients
- shrimp - 400 g
- onion - 1 piece
- tomatoes - 2 piece
- coconut milk - 200 ml
- garlic - 3 cloves
- ginger - 2 cm
- green chili - 1 piece
- ground cumin - 0.5 teaspoons
- ground coriander - 1 teaspoon
- sweet paprika - 1 teaspoon
- turmeric - 0.25 teaspoons
- lime juice - 1 tablespoon
- vegetable oil - 2 tablespoons
- fresh cilantro - 0.25 bunch
- salt
Preparation
- Pat the shrimp dry with a paper towel, drizzle with lime juice, lightly salt, and set aside for 10 minutes to absorb the flavor.
- Heat the oil in a pan over medium heat, add the onion, and sauté for 5–7 minutes until it softens and turns golden at the edges.
- Add the garlic, ginger, and green chili and fry for another 1–2 minutes, until they become very fragrant but not browned.
- Sprinkle in the cumin, coriander, sweet paprika, and turmeric and fry for about 30 seconds, stirring, until the spices combine with the oil and form a thick paste.
- Add the tomatoes, stir, and cook for 5–7 minutes over medium heat until they break down and the sauce thickens, with small droplets of oil appearing on the surface.
- Pour in the coconut milk, mix thoroughly, and bring to a gentle simmer, then reduce the heat and cook for 3–4 minutes until the sauce is smooth and slightly thickened.
- Add the shrimp to the sauce, spread them out evenly, and cook for 3–5 minutes over low heat, until they turn pink and opaque; do not cook longer so they do not become rubbery.
- Taste the sauce, season with salt and additional lime juice if needed, sprinkle with fresh cilantro, and serve immediately with rice or flatbreads.
Storage
Shrimp taste best fresh, so do not keep the dish longer than 24 hours., Reheat very gently over low heat, only until the sauce and shrimp are hot, to avoid overcooking them.
This prawn masala is designed to be weeknight-friendly while still feeling like a special meal., The key is not to rush the sauce and not to overcook the shrimp—once you master those two points, the dish becomes almost foolproof., It is a great introduction to Indian coastal flavors for people who are new to the cuisine, as the heat level is easy to control.
