Dry Prawn with Tomato Masala

A Dry Prawn with Tomato Masala: A Burst of Flavorful Delight

About Dry Prawn with Tomato Masala

A dry prawn with tomato masala is made of dry prawns cooked with ridge gourd in a flavourful spicy tomato masala.  Due to their many nutritional advantages, health practitioners favor them. A delightful snack that can also be served as a major dish when coupled with stir-fried vegetables is golden-fried prawns. Prawns fry should be tried at least once by everybody who appreciates meat; you won’t be disappointed. We’ll look at a homemade recipe for deep-fried prawns in this article.

Prawns are high in proteins and low in calories, making them an excellent supplement to any diet. They are high in vitamin B3, vitamin D, and zinc. They are also a rich source of Iron. Finally, prawns are high in unsaturated fats, beneficial to your general health.

Yield: 4

Dry Prawns Recipe:

Dry Prawns Recipe

A dry prawn with tomato masala is a dish that exemplifies the art of balancing flavors and textures. The succulent prawns, rich in umami, are perfectly complemented by the tangy and spicy tomato masala. The result is a harmonious blend of tastes that dance across your taste buds, creating a memorable culinary symphony that lingers on your palate.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes


  • 1 cup Dry Prawns
  • 300 gm Tomatoes
  • 1 cup Onions Sliced
  • 2 Green Chillies
  • 2 Red chillies
  • 1 teaspoon Mustard Seeds
  • 2 teaspoon Coriander Powder
  • 1 teaspoon - cumin powder
  • 1 teaspoon - ginger and garlic paste
  • 2 Sprigs of Curry leaves
  • 2 teaspoons - chilies powder
  • 1/2 teaspoon - turmeric powder
  • 1 teaspoon vinegar
  • Salt - to taste.


  1. The dry shrimp or prawns should be submerged in water for 30 minutes, then thoroughly washed to eliminate any sand residue.
  2. Salt, vinegar, chili powder, turmeric powder, cumin powder, coriander powder, and keep the prawns in the marinade for 15 minutes.
  3. Fresh curry leaves and thinly sliced onions are fried in hot oil in a skillet. Roast until the curry leaves are well-fried and crispy and the shallots are beautifully sauteed.
  4. Add the garlic paste, ginger paste, and tomatoes and fry till the tomatoes turn pulpy.
  5. Add the marinated prawns/shrimp and mix well.
  6. When the prawns or shrimp are done, add 1 cup of water and cook on medium heat for about 20 minutes.
  7. serve this tasty and delicious dry prawn with rice or chapati


  • Marinate the prawns for at least 15 minutes so that the masala gets infused into the prawns.
  • Do not roast the prawns for a long time. Prawns just take 3 to 4 minutes to get cooked fully.
  • Adding curry leaves and crushed garlic enhances the flavor profile of the recipe.
  •  Tossing the prawns on the high flame would make them soft and succulent.

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Nutrition Information:

Amount Per Serving: Calories: 194Total Fat: 13gSodium: 767mgCarbohydrates: 1.2gProtein: 10g

The Origins and History

The origins of this dish can be traced back to the coastal regions of India, where seafood is a way of life. With a rich history influenced by regional spices and cooking techniques, the dry prawn with tomato masala was born out of the necessity to preserve seafood without compromising on taste. The process of drying the prawns under the sun before cooking them with a flavorful tomato masala not only intensified the flavors but also extended the shelf life of the dish, making it a staple in many households.

Serving Suggestion

Steamed Basmati Rice: Serve the dry prawn with tomato masala over a bed of fluffy, fragrant basmati rice. The rice’s subtle aroma and delicate texture create a perfect canvas for the robust flavors of the dish.

Flaky Parathas: Pair the dish with freshly made flaky parathas. These buttery, layered flatbreads provide a satisfying contrast to the tangy and spicy tomato masala.

Cooling Raita: Balance the dish’s flavors with a cooling cucumber or mint raita. The creamy yogurt and refreshing herbs provide a delightful contrast to the rich and zesty masala.

Lemon Wedges: Enhance the dish’s tangy profile by serving it with a side of zesty lemon wedges. A squeeze of fresh lemon juice adds a burst of citrusy brightness to each bite.

Fresh Herb Garnish: Finish the presentation by sprinkling chopped fresh cilantro or mint leaves over the dish. The vibrant green garnish not only adds visual appeal but also introduces an additional layer of freshness.

Pickled Accompaniments: For a touch of complexity, consider serving the dish with a selection of pickled vegetables or chutneys. The interplay of sweet, sour, and spicy flavors creates a dynamic gastronomic experience.

Dry Prawn with Tomato Masala

FAQs for Dry Prawn with Tomato Masala

Q: Where Can I Find Dry Prawns?

A: Dry prawns are often available in well-stocked grocery stores, seafood markets, or specialty stores that offer a wide range of culinary ingredients. You can also find them online through various retailers.

Q: Are Dry Prawns Precooked?

A: Yes, dry prawns are typically precooked during the drying process. This preservation technique not only enhances their shelf life but also intensifies their flavor. However, it’s important to note that dry prawns need to be rehydrated before use in recipes that require cooking.

Q: How Do I Rehydrate Dry Prawns?

A: To rehydrate dry prawns, place them in a bowl of lukewarm water and let them soak for about 20-30 minutes. Once they have softened, drain the water and gently pat the prawns dry before incorporating them into your recipe.

Q: Can I Use Dry Prawns in Both Indian and Western Dishes?

A: Absolutely! Dry prawns are versatile and can be used in a wide range of dishes. Indian cuisine, they are often featured in curries, stir-fries, and rice dishes. In Western dishes, they can be added to pasta, and salads, and even used as a topping for pizzas.

Q: What Spices Complement Dry Prawns?

A: A variety of spices can enhance the flavor of dry prawns, such as cumin, coriander, turmeric, and red chili powder. These spices not only infuse the prawns with a rich aroma but also provide a balanced kick of heat and depth.

Q: Can I Adjust the Spice Level in a Dry Prawns Dish?

A: Absolutely! The level of spiciness can be easily adjusted according to your preferences. If you enjoy a milder flavor, you can reduce the amount of red chili powder or omit it altogether. On the other hand, if you’re a spice enthusiast, feel free to amp up the heat.

Q: What Side Dishes Pair Well with Dry Prawns?

A: Dry prawn dishes are incredibly versatile and can be paired with various side dishes. In Indian cuisine, they’re often served with steamed rice, naan, or chapati. In Western cuisine, they can be accompanied by a fresh salad, garlic bread, or even mashed potatoes.

Q: Can I Make a Vegetarian Version of Dry Prawns?

A: Yes, you can create a vegetarian version of dishes that traditionally use dry prawns. To achieve a similar flavor profile, consider using dried mushrooms or textured vegetable protein (TVP). These alternatives can mimic the umami-rich taste of dry prawns.


In the world of culinary delights, a dry prawn with tomato masala stands as a testament to the art of balancing flavors and crafting exquisite dishes. From its humble coastal origins to gracing the tables of food enthusiasts around the world, this dish continues to capture hearts with its tantalizing taste and inviting aroma. Whether you’re a seafood aficionado or an adventurous foodie, this dish promises an experience that marries tradition with innovation in every delectable bite.

Dry Prawn with Tomato Masala


Also read: Fish fry recipe (step by step)

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