This is a recreation of an awesome and simple recipe that I had recently in one of the top restaurants in Mumbai known for their contemporary coastal cuisine. Drawing my inspiration from that unforgettable meal, I’ve made this Green Masala Prawns recipe

You know how sometimes you taste something so incredible that you can’t stop thinking about it? That’s exactly what happened to me with this dish. The vibrant green color caught my eye first, but it was that perfect balance of fresh herbs and succulent prawns that completely won me over. I knew I had to recreate it at home, and after a few trials, I’ve nailed the flavours.

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Other Seafood Recipe

What Makes This Green Masala Prawns Recipe Special

What sets this Green Masala Prawns recipe apart isn’t just its stunning emerald colour it’s the brilliant simplicity of the technique. The restaurant chef’s secret was all in the blanching process, which preserves that gorgeous green hue while keeping the flavours incredibly fresh.

The beauty of this dish lies in its minimal ingredient list that creates maximum impact. Unlike heavy coconut-based curries, this green masala lets the prawns truly shine. The spinach and coriander combination creates a silky, aromatic base that’s light yet deeply flavorful.

I love how this recipe bridges traditional Indian cooking with contemporary presentation. It’s fancy enough for dinner parties but simple enough for a weeknight meal when you’re craving something special. The whole dish comes together in under 20 minutes, making it perfect for those times when you want restaurant-quality food without the fuss.

Essential Ingredients and Their Purpose

Let’s talk about what makes this Green Masala Prawns recipe tick. Fresh spinach forms the backbone of our green masala it provides that gorgeous colour and subtle earthy flavour without being overpowering. I always use baby spinach when I can find it because the leaves are more tender and blend smoothly.

Coriander leaves add that bright, citrusy note that’s essential in coastal cuisine. Don’t skip this ingredient it’s what gives the masala its characteristic fresh taste. The green chilies provide just enough heat to wake up your palate without overwhelming the delicate prawn flavour.

Now, about those prawns this is where quality really matters. Fresh, medium-sized prawns work best because they cook quickly and evenly. The key is not to overcook them; prawns become rubbery when they’re cooked too long, and nobody wants that!

Yellow butter might seem like an odd specification, but trust me on this one. It adds richness without the heaviness of cream, and the slight color helps enhance the overall presentation.

That small red onion for garnish isn’t just decoration it adds a lovely crunch and mild sharpness that balances the rich, smooth masala perfectly.

Green Masala Prawns: Photo Gallery

Pro Tips for Perfect Results

Here’s what I’ve learned from making this Green Masala Prawns recipe: the devil really is in the details. First, never skip deveining your prawns properly. Not only is it more appetising, but it also prevents that gritty texture that can ruin an otherwise perfect dish.

Temperature control is everything. Start with medium-high heat for the garlic to get that golden color, but don’t let it burn – burnt garlic tastes bitter and will overpower everything else. When you add the prawns, bump up the heat to high for that quick sear.

The green masala paste should be added when the prawns are about 70% cooked. This way, it heats through without breaking down those beautiful fresh flavors. I’ve found that cooking the masala too long makes it taste more like cooked spinach than the bright, fresh paste we want.

Salt timing matters too. Adding it to the prawns helps them release their natural moisture and prevents them from becoming tough. Some people add salt to the grinding paste, which does help preserve color, but I prefer adding it during cooking for better seasoning control.

Watch for that moment when the prawns curl into a C-shape that’s your cue that they’re perfectly cooked and ready to come off the heat.

Serving Suggestions and Pairings

This Green Masala Prawns pairs beautifully with steamed or Poi (Goan leavened bread), which soaks up that gorgeous green sauce perfectly. I also love serving it with warm pav (Indian bread rolls) for an authentic coastal experience. There’s something magical about sopping up that flavorful masala with soft bread.

For a complete meal, consider serving it alongside some pickled onions or a simple cucumber salad to cut through the richness. A squeeze of fresh lime juice right before serving brightens everything up and adds that essential coastal touch that makes Indian seafood so special.

Frequently Asked Questions

Can I make this recipe with frozen prawns?
Absolutely! Just make sure to thaw them completely and pat dry before cooking. Frozen prawns can release more water, so you might need to cook them a minute longer.

How do I store leftover green masala paste?
Store it in the refrigerator for up to 3 days or freeze in ice cube trays for up to 3 months. It’s great to have on hand for quick meals!

Can I substitute the spinach with other greens?
You can try kale or Swiss chard, but blanching times will vary. Spinach gives the best flavor and color for this particular recipe.

What if I don’t have yellow butter?
Regular butter works fine, or you can use ghee for a more traditional flavor. Avoid margarine as it doesn’t provide the same richness.

How spicy is this dish?
It’s mildly spicy. Adjust the green chilies according to your heat preference – one chili for mild, three for more kick.

Can I make this dish ahead of time?
The masala paste can be made ahead, but cook the prawns fresh for the best texture. Reheated prawns tend to become tough.