Make restaurant-style Flavorful Jhinga Curry at home with this easy Indian Prawn Masala recipe. Juicy prawns simmered in a bold, spiced curry—ready in just 35 minutes!
Looking for a quick, rich, and flavor-loaded Indian seafood dish? This Homemade Flavorful Jhinga Curry Recipe | Indian Prawn Masala is your perfect go-to. It features tender prawns cooked in a warming tomato-onion masala that’s full of depth and traditional taste.
Indian Prawn Masala – A Spicy, Flavor-Packed Seafood Delight
You only need 40 minutes, simple Indian spices, and fresh prawns. Pair it with rice, jeera rice, or soft rotis to enjoy the soul of coastal Indian cooking in every bite.
Quick Recipe Info
| Category | Details |
|---|---|
| Serves | 3 people |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Spice Level | Medium (adjust as needed) |
| Best Served With | Rice, Roti, or Naan |
Ingredients
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500 g fresh prawns (peeled & deveined)
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4 medium onions (finely chopped)
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1 medium tomatoes (pureed or finely chopped)
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3 tsp ginger-garlic paste
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100 g mustard oil (or vegetable oil)
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½ tsp turmeric powder
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3 tsp red chili powder (adjust to taste)
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½ tsp coriander powder
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½ tsp cumin powder
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1 tsp garam masala
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Salt to taste
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2 cup water
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1 green chili (slit, optional)
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Juice of ½ lemon (optional)
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Fresh coriander leaves (for garnish)
Step-by-Step Instructions
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Marinate Prawns: In a bowl, gently mix the prawns with a pinch of salt and ¼ tsp of the turmeric powder. Set aside for 10 minutes.
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Sauté Prawns: Heat oil in a pan over medium-high heat. Once it’s hot, add the marinated prawns and sauté for 2–3 minutes until they just turn pink and opaque. Do not overcook. Remove them from the pan and set aside.
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Build the Masala Base: In the same pan, add the finely chopped onions. Sauté until they turn soft and golden brown.
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Add Aromatics: Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears and it becomes fragrant.
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Cook Spices & Tomatoes: Add the tomato puree, red chili powder, the remaining ¼ tsp turmeric powder, coriander powder, cumin powder, and salt. Stir well and cook until the masala thickens and you see oil separating at the edges.
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Form the Curry: Pour in the water and bring the mixture to a simmer. Let it cook for 3–4 minutes to create a cohesive curry base.
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Combine & Simmer: Add the sautéed prawns, slit green chili (if using), and garam masala to the pan. Stir gently to coat the prawns. Cover and simmer on low heat for 5–7 minutes, allowing the prawns to absorb the flavors.
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Finish & Serve: Turn off the heat. Squeeze in the fresh lemon juice and stir gently one last time.
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Garnish: Garnish with freshly chopped coriander leaves and serve hot.
Pro Tips to Nail It Every Time
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Mustard oil gives a traditional flavor—if unavailable, use any neutral oil.
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Avoid overcooking prawns—they turn rubbery. 5–7 minutes is perfect.
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If the curry tastes too tangy, add a pinch of sugar to balance the flavor.
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For a creamy coastal twist, stir in ¼ cup coconut milk at the end.
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Save time by prepping the onion-tomato masala base in advance.
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🏷️ Tags
#JhingaCurry #IndianPrawnMasala #SeafoodCurry #EasyIndianDinner #FlavorfulCurry #MeenasKitchen
Final Thought
This Flavorful Jhinga Curry Recipe brings restaurant-quality seafood to your home kitchen—without the fuss. Whether you’re new to Indian cooking or a seasoned home chef, this dish offers comfort, spice, and simplicity in every bite.
