Can I prepare the masala paste in advance?

Yes, absolutely. You can make the masala paste up to 2 days ahead and store it in an airtight container in the refrigerator. This actually allows the flavours to develop further. Simply fry it as instructed when ready to cook, then transfer to the slow cooker

Why do prawns need to be added late in cooking?

Prawns are delicate and cook very quickly—typically in 3–5 minutes. Adding them at the start of slow cooking would result in tough, rubbery prawns. Adding them during the final hour (or even final 30 minutes) ensures they remain tender and succulent whilst still absorbing the flavours of the sauce

Can I freeze this curry?

Yes, you can freeze the masala sauce (the part made from the spice paste) for up to 2 months. However, it's best to freeze the sauce without the prawns. Thaw and reheat gently, then add fresh prawns and cook as directed. This preserves the texture of the prawns best

What if I prefer a thicker or thinner sauce?

The slow cooker naturally retains more moisture than stovetop cooking. If your sauce is too thin, you can leave the lid off during the final 20 minutes of cooking to allow some liquid to evaporate. If it's too thick, add a splash of water or stock (about 60 ml / 4 tbsp at a time) and stir well

PRAWNS MASALA | PRAWNS MASALA CURRY | PRAWNS CURRY | SHRIMP CURRY

by Spice Eats

Seafood

Published 20 April 2026Original video

This Prawns Masala is a classic Indian curry that brings together sweet onions, pungent garlic and ginger, and a blend of warming spices to create an unforgettable dish. The recipe begins with making a flavour-packed masala paste from roasted cumin, onions, tomatoes, and aromatics, which forms the backbone of the sauce. Adapted for the slow cooker, this method ensures the spices infuse deeply whilst keeping the prawns tender and succulent. Perfect for a weeknight dinner or special occasion, this curry pairs beautifully with steamed rice, naan bread, or pilau rice. The result is a restaurant-quality meal made effortlessly at home

Video thumbnail: PRAWNS MASALA | PRAWNS MASALA CURRY | PRAWNS CURRY | SHRIMP CURRY

Watch: PRAWNS MASALA | PRAWNS MASALA CURRY | PRAWNS CURRY | SHRIMP CURRY

Original recipe video — click to play

Original video by Spice Eats34k likes on YouTube

25 mins

Prep time

3 hrs

Slow cook (Low)

1 hrs

Slow cook (High)

Serves

3 hrs 25 mins

Total (Low)

Slow cooker setting:High 1.5 hours

Original method: Approximately 18 minutes on stovetop

Ingredients

Servings:

Units:

Main

500 g Prawns (shelled, deveined and cleaned)
Add during final 30 minutes to 1 hour of cooking to prevent overcooking

Masala Paste

5 ml Cumin seeds
200 g Onions, thick slices
approximately 2 large onions
25 g Ginger
, peeled and chopped
8 g Garlic cloves
, peeled
3 ½ whole Green chillies, cut in half
100 g Tomatoes, thick slices
approximately 2 small tomatoes
30 ml Water
For blending masala paste; additional water may be splashed during stovetop frying

Spice Powders

3 ml Turmeric powder
10 ml Red chilli powder
8 ml Kashmiri chilli powder
15 ml Coriander powder
5 ml Cumin powder
5 ml Garam masala powder
Add when adding prawns

Other

70 ml Vegetable oil
Use 4.5 tbsp total for frying masala paste on stovetop; minimal additional oil needed for slow cooker
8 ml Salt
Divided: 0.5 tsp with spice powders, 1 tsp when adding prawns
15 g Fresh coriander leaves
, finely chopped
Add as garnish just before serving

Method

1
Shell, devein and clean the prawns. Drain well and set aside.
~10 mins
2
Prepare the masala paste ingredients: slice onions and tomatoes thickly, peel and chop ginger, peel garlic cloves, and halve the green chillies.
~10 mins
3
Heat 22.5 ml (1.5 tbsp) oil in a frying pan over medium heat. Add cumin seeds and stir for 30 seconds until fragrant.
~1 min
4
Add onion slices to the pan and fry for 3 minutes, stirring occasionally, until translucent.
~3 mins
5
Add chopped ginger, peeled garlic and halved green chillies. Mix well and fry for 2 minutes.
~2 mins
6
Add tomato slices, mix well and fry for 3 minutes until soft.
~3 mins
7
Transfer the mixture to a plate and allow to cool completely.
~10 mins
8
Once cooled, add the mixture to a blender or food processor with 30 ml (2 tbsp) water and blend until a smooth paste forms.
~3 mins
9
Finely chop the coriander leaves and set aside for garnish.
~2 mins
10
Heat the remaining 45 ml (3 tbsp) oil in the same frying pan over medium heat.
~1 min
11
Add the blended masala paste and fry for 3 minutes, stirring frequently.
~3 mins
12
Add turmeric powder, red chilli powder, Kashmiri chilli powder, coriander powder, cumin powder and 2.5 ml (0.5 tsp) salt. Mix well and fry for 5 minutes, adding a splash of water as needed, until the oil begins to separate from the spice mixture.
~5 mins
13
Transfer the fried masala paste to your slow cooker.
~2 mins
14
Set the slow cooker to High. After 30 minutes, add the prepared prawns, garam masala powder and remaining 5 ml (1 tsp) salt. Stir gently to combine.
~30 mins
15
Cook on High for a further 1 hour, or until the prawns are cooked through and opaque (do not overcook). Prawns should turn pink and firm.
~1 hr
16
Taste and adjust seasoning if needed. Garnish generously with fresh chopped coriander leaves and serve hot with steamed rice or naan bread.
~2 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. You can make the masala paste up to 2 days ahead and store it in an airtight container in the refrigerator. This actually allows the flavours to develop further. Simply fry it as instructed when ready to cook, then transfer to the slow cooker

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