Prawn Masala Recipe | Spicy Masala Prawn

Quick and easy Prawn masala recipe made with juicy prawns stir-fried with onions and homemade Chettinad pepper masala. This hot and spicy masala prawn is ready in 30 minutes. Perfect as a side dish with dal and rice. Here's how to make it at home with step-by-step pictures and a quick video tutorial.

We love this spicy prawn recipe. The juicy prawns are bursting with sweetness, and the black pepper adds the right kick. The combination is perfect. You are going to love it.

You can serve masala prawn with Roti, Paratha, Dosa, or with rice & curry as a side dish. Similar prawn recipes you might like are our Prawn Ghee Roast, Prawn Rava Fry, and Prawn Sukka.

Ingredients Notes

All the ingredients to make this prawn masala fry are easily available in the Indian kitchen pantry. It takes only 30 minutes to make this recipe. You can use the same ingredients to make pepper chicken.

• Prawns - I have used fresh prawns for this recipe. You can use large or medium-sized prawns or shrimp to make it. Substitute it with good-quality frozen prawns. If you are using frozen prawns then thaw them properly. Drain off the water. Pat it dry with kitchen tissue and then use it.
• Pepper masala - It is made with whole black peppercorns, coriander seeds, fennel, and cumin. If you have the above-mentioned whole spices in powdered form, add them. Adjust the quantity as per taste. You can use it to make pepper chicken.
• Dried red chilies - Skip if you do not have them. You can substitute it with paprika or any Indian red chili powder.
• Onions - Basics of Indian cuisine. I have used 2 medium-sized red onions here. Traditionally, small red onions (Indian shallots) are used for this Chettinad prawn masala recipe.
• Ginger-garlic paste - Substitute it with crushed fresh ginger-garlic or add minced garlic.
• Curry leaves - This is the main flavor of any South Indian dish. Do not skip it.
• Flavoring - Garam masala powder, salt, turmeric powder, red chili powder, and lemon juice. You can substitute lemon juice with vinegar or tamarind. Skip red chili powder if you prefer less spicy or substitute it with paprika. Here's how to make it.

Check out the recipe card below for a detailed list of ingredients and measurements. Here's how to make the recipe.

How to make Prawn Masala (Step-by-step instructions with photos)

Marinate the prawn

• Clean the prawn - deshell and devein it. Rinse it well with water. Drain off the excess water. Transfer it to a bowl.
• Marinate the prawns with ginger garlic paste, salt, turmeric powder, red chili powder, and lemon juice. Cover and set it aside for 15 minutes.

For Chettinad Pepper Masala

• Roast black peppercorns, coriander, fennel, and cumin on low heat until aromatic. Remove it on a plate. Let it come to a room to room temperature. Grind to a fine powder. Chettinad pepper masala is ready. Set this aside. You can store this masala in an airtight container in the freezer. Stays good for a month.

Making the Prawn Masala

• Heat 1 tablespoon of oil in a pan over medium heat.
• Add the whole spices and sauté for 30 seconds.
• Add onions and sauté it for a minute or until translucent.
• Next, add curry leaves and ginger garlic paste. Saute it for a minute.
• Add the marinated prawns and combine. Stir and cook for 2-3 minutes. Cover and cook for a minute.

• Add 1 teaspoon of ground pepper masala and garam masala powder. Cook for a minute.
• Taste and adjust the seasoning. If required, add more salt or pepper masala.
• Finally, add lemon juice. Combine and remove from heat.

• Serve prawns masala fry with dal-rice.

Tips to make the Best Prawn Masala

• Devein the prawns - It is important to devein the prawns, otherwise, it may cause digestive problems.
• Cleaning the prawns takes a lot of time. You can buy deshelled and deveined prawns to save time.
• Also, you can clean the prawns in advance. Deshell, devein, and rinse it with water. Store it in the freezer in small batches. Stays good for 15 days.
• Marinating the prawns for 15 minutes helps them to remain soft and juicy after cooking. It absorbs all the flavors of the marinade and tastes delicious.
• Prawns get cooked quickly. So keep an eye on them. If overcooked they will taste hard or rubbery.
• Skip the addition of red chili powder or dried red chilies, if you prefer less spicy.
• This prawn pepper fry should be consumed fresh. Reheating it can make shrimp dry and rubbery.

What to serve with Prawn Masala?

This spicy prawn dish pairs well with a variety of sides. Here are a few suggestions.

• It tastes best when served with dal and rice (my favorite combination). Add a teaspoon of ghee on top of the prawn pepper fry. It tastes just WOW!
• You can also serve it with rice and any curry you prefer.
• Serve it with Roti, Dosa, or Paratha (Parotta).

If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.

For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.

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