This Mangalorean Shrimp Curry / Prawns Masala is one of the dishes I have grown up eating, and loving, and so when I started to recreate this recipe for the blog, but more importantly for myself, it was not only about making a good tasting shrimp / prawn curry, but also about recreating the taste of my childhood. And so in that sense, this is an extra special recipe for me.
Known as Sungata Phanna upkari in Konkani cuisine, this dish uses very few, very basic ingredients to make a delightful Shrimp curry that is sure to be a treat for your taste buds.
And you know what the best part is? It’s that for something this delicious, this is a relatively simple and easy dish to make. Simple enough that there is very little margin for error, and easy enough to even make it on a week night if and when the craving hits.
So whether you want to indulge your taste buds over the weekend or cook something extra special for a party, try out this sure-fire winner of a recipe.
Oh and this is also one of those dishes that taste even more better the next day, so it’s also a perfect candidate for make-ahead dinners, if you are into those.
Pin Recipe for Later: Delicious Shrimp Curry / Prawns MasalaPrint
- Shrimp (Raw/De-veined/Tail Off) – 1.5 pounds
- Salt (for marination) – 2.5 teaspoons
- Turmeric powder (for marination) – 3/4 teaspoon
- Oil – 1/4 cup
- Onions (chopped) – 4 cups
- Salt – 1/2 teaspoon
- Kashmiri chili powder – 1.5 tablespoons
- Red chili powder – 1 teaspoon
- Tamarind extract – 1 tablespoon
- Water – 1 cup
- Clean the shrimp well, and marinate it with 2.5 teaspoons salt & 3/4 teaspoon haldi/turmeric powder, for about an hour.
- Then in a pan, heat up 1/4 cup oil, add in 4 cups of finely chopped onions & 1/2 teaspoon salt, and saute till the onions turn golden brown. This step is crucial and will take time.
- Once the onions have turned golden brown, add in 1.5 tablespoons kashmiri chilli powder, 1 teaspoon red chili powder & saute for a minute or so till the masalas get a light cook. Add a splash of water if required to avoid the masalas from burning.
- Now, add 1 tablespoon tamarind extract and mix well.
- Next add the shrimp and 1 cup of water. Mix well, and cook covered for 10-15 minutes on medium flame, and then 10-15 minutes without the lid on, so that the water reduces a little bit.
- Serve hot with roti, naan or rice.
- This recipe makes a semi-dry curry, but you can always adjust the quantity of water to suit your preferences. Just remember to adjust salt & spice level accordingly.
- Regular chili powder adds to the spice level of the dish, and kashmiri chili powder to the color. You can adjust the quantity of these two spices to suit your preferences. Just remember to adjust the quantity of tamarind extract too, as it is always used relative to the spice level.
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I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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Looking for a Vegetarian Curry instead? Try out this Easy Recipe for Rajma Masala.