Diwali Masala Ginger Prawn Curry

Happy Diwali!  Diwali is  the Indian festival of lights - and signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair.  Let's celebrate by sharing a meal together - here's a beautiful prawn curry that I learnt how to make  when I lived in Singapore. The flavours are very fresh with a beautiful pop of mint.

Did you know Masala means mixture, and a masala should be spicy - three chilis in this recipe!




  • 300g of fresh prawns (cleaned, deveined, with the tail intact)
  • 1 tomato, diced
  • 3 dried chillis, soaked in hot water and pulsed
  • 1 red capsicum, diced
  • 2 red onions, diced
  • 3 slices ginger, chopped
  • 2 1/2 tsp cumin
  • 1/2 tsp fenugreek seeds
  • 3 cardamon pods, crushed
  • 1 tsp turmeric
  • 2 tsp ground fennel
  • 2 tab fresh mint, chopped
  • steamed brown basmati rice and greens to serve


  1. Heat oil in a pan, fry onions and ginger for 3 minutes.
  2. Add fenugreek, dried chilli paste and cardamon, fry 2 minutes.
  3. Add tumeric, cumin and fennel powder, plus 1/4 cup of water and stir well.
  4. Add 1/2 tsp salt, plus the tomatoes and capsicum, cover and cook for 3 minutes.
  5. Add peeled prawns and cook for around 3 minutes.
  6. Sprinkle over the mint and serve with some just wilted baby spinach, steamed beans and steamed brown basmati rice.
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