King Prawn Masala Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant.

King Prawn Masala Curry

Forget a takeaway – you can have this delicious King Prawn Masala ready in just half an hour! (Amazing, I know.) Although there’s a list of spices, it’s quick and easy to cook up and it’s so yummy it’s bound to be something you make time and time again. King Prawns in a rich, creamy tomato and coconut sauce packed full of spices – what’s not to like?

King Prawn Masala is the perfect curry to impress friends and family if you’re having people over for dinner. While rice is a classic pairing with this, I love to serve it with garlic naan or roti.  If you want to go all out, whip up a batch of Vegetable Pakora as the perfect side or starter.

King Prawn Masala Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant.

Tip: If you’re like me and often have cravings for curry; make a huge batch of the curry sauce to freeze. This way if you ever fancy a creamy curry you just have to add prawns, veggies or whatever you fancy to it.

King Prawn Masala

Total Time: 30 minutes

Serves: 2


  • 1 tbsp coconut oil
  • 1 onion, finely diced,
  • 3 garlic cloves, minced
  • 1 large thumb of ginger, finely minced
  • 10 cardamom pods, crushed
  • 1-2 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 2 tbsp tomato puree
  • 1 tin of chopped tomatoes
  • 100ml water
  • salt to taste
  • 100ml coconut cream
  • 150-200g raw king prawns
  • 150g frozen green peas (optional)
  • 1 tsp sugar/honey (optional)


  1. Heat the coconut oil in a saucepan and sauté the onions until they are brown.
  2. Add in the garlic, ginger and cardamom pods and fry for 2-3 minutes.
  3. Mix in the spices, allowing them to cook for a few minutes before stirring in the tomato puree, chopped tomatoes, salt and water.
  4. Bring to the boil then simmer for 15-20 minutes. Be sure to stir the sauce occasionally to prevent any burning at the bottom.
  5. Pour in the coconut cream, king prawns, peas and sugar. Mix thoroughly and cook for a further 5 minutes until the prawns cook through. Add more salt to taste if necessary.


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