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.



  1. Heather Soper

    I’m going to make this, it sounds YUM, I Love curry!

  2. Hey Shika,
    I made your prawn curry the other day and it was great, going to make it again and take some to my 88 year old Mum who makes the best Sri Lankan prawn curry. I think she will be impressed! Thanks!

    • thebellephant

      So glad to hear this! Sri Lankan prawn curry is one of my favourites and I’ll be posting a recipe for that sometime. Shika 🙂

  3. Hi Shika.
    Just tried your king prawn masala. First one ever to try from your website as I’ve just discovered it! It Was excellent! Instead of coconut cream i used low fat coconut milk ( as I am trying to lose weight.) And it was still lovely. Thank you. X

    • thebellephant

      Hey Geraldine, so glad to hear this! 😀 you can mix things up by using chicken too. Thank you for your lovely comment. Shika x

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