Prawn Butter Masala
Prep time
Cook time
Total time
a rich and creamy curry made without dairy cream and tomato puree.
Recipe type: Main
Cuisine: Indian
Serves: 3
To Marinate Prawn
  • 250 gms prawn - deveined
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • 3 tbsp hung curd / yogurt
  • 1 tsp lemon juice
  • 1 tbsp ginger-garlic paste
  • salt to taste
To Grind
  • 1 tbsp melon seeds & 5 cashew-nuts (soaked in water 30 mins)
For Curry
  • 1 medium sized onion - chopped
  • 1 small tomato
  • 2 green cardamom
  • 1 bay leaf
  • ½ cinnamon stick
  • ½ tsp red chili powder
  • dry fenugreek leaves
  • ½ tsp jeera / cumin powder
  • ½ tsp sugar
  • salt to taste
  • 2 tbsp butter
  • 2 tbsp oil
  1. Marinate prawn with the above mentioned ingredients and keep aside for 1 hour. Prepare cashew paste by grinding melon seeds and cashew till smooth. Grind onion and tomato to fine paste. Keep aside. Heat butter and oil in a pan. Fry marinated prawns for 5-8 minutes on low-medium flame. Remove prawns from pan and keep aside. Add bay leaf, cardamom, cinnamon to the same pan and stir well.
  2. Add onion-tomato paste and give a stir. Now, add left over marination, red chili powder and cumin powder. Stir well. Add cashew paste and ½ cup water. Mix everything well. Add salt to taste and cook it covered for 5 minutes. Now, Add fried prawns, sugar and 1 tbsp dry fenugreek leaves. Cook it covered for another 10 minutes or till oil splits. If you want watery curry, adjust the volume of water added. Serve this curry with roti, naan or pulao.
Recipe by Jopreetskitchen at