Achaari Prawn Masala

Recipe by
Total Time:
30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Are you bored of the usual gravy combos for your naan or roti? Try this prawn gravy - Achaari Prawn Masala which is pickled with Indian spices. This prawn masala goes well with steamed rice, pulao and Indian breads.

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • 1 kg. fresh prawns
  • 200 gms. onions
  • 200 gms. tomatoes
  • Pinch of hing
  • 150 ml. vegetable oil
  • 25 gms. red chilli powder
  • 10 gms. turmeric powder
  • 25 gms. coriander powder
  • 10 gms. green chillies
  • 10 gms. ginger
  • 1 tsp. cumin seeds
  • 1 tsp. methi dana (fenugreek seeds)
  • 1 tsp. onion seeds
  • 1 tsp. shahi jeera
  • 1 tsp. saunf
  • 1 tsp. mustard seeds
  • 2 tsp. ginger and garlic paste
  • 15 ml. vinegar

How to Make Achaari Prawn Masala

  • Cut the green chilli and ginger into fine strips, chop the tomatoes.
  • Heat oil in a fry pan, add the chopped onions and fry until golden brown.
  • Add the ginger and garlic paste and fry until lightly browned.
  • Add the hing, turmeric powder, red chilli powder, coriander, chilli, ginger and tomatoes and sauté for about 10 mins.
  • Add the prawns and part cook.
  • Add the methi dana, onion seed, shahi jeera, aniseed and mustard seeds and finish cooking.
  • Make sure the prawns are well cooked, add the vinegar and salt to taste.
  • Serve hot with white rice or Indian bread.