Prawn Butter Masala
Juicy king prawns lightly coated and pan-fried until golden, then finished in a rich and creamy Butter Masala sauce using The Paste Co. Butter Chicken Paste, made with all-natural, clean ingredients. Finished with a swirl of cream and fresh coriander for an easy, flavour-packed curry ready in around 20 minutes.
Ingredients
- 600g raw peeled and deveined king prawns, defrosted if frozen, for the prawns
- 1 heaped tsp The Paste Co. Butter Chicken Paste, for the prawns
- ½ tsp salt, for the prawns
- 1 tbsp plain flour, for the prawns
- 1 tbsp butter, for the Butter Masala sauce
- 3 heaped tsp The Paste Co. Butter Chicken Paste, for the Butter Masala sauce
- 200ml water (about ¾ cup + 1 tbsp), for the Butter Masala sauce
- 200ml double cream (about ¾ cup + 1 tbsp), for the Butter Masala sauce
- Salt, to taste, for the Butter Masala sauce
- 1½ tbsp double cream, for drizzling, to finish
- Small handful fresh coriander, roughly chopped, to finish
Method
- Season the prawns. If using frozen prawns, make sure they are completely defrosted and pat them thoroughly dry with kitchen paper. Add the prawns to a bowl with 1 heaped tsp The Paste Co. Butter Chicken Paste and ½ tsp salt, then mix until evenly coated. Leave them to sit while you prepare the remaining ingredients.
- Just before cooking, sprinkle 1 tbsp plain flour over the seasoned prawns and toss gently until they are very lightly coated. You only want a thin coating rather than anything resembling a batter or breading — the flour helps the prawns brown in the pan and gives the sauce something to cling to later.
- Melt 1 tbsp butter in a large frying pan over a medium-high heat. Add the prawns in a single layer, avoiding overcrowding the pan, and cook for around 1–2 minutes per side until lightly golden and just beginning to turn pink. Do not fully cook them at this stage. Remove the prawns from the pan and set aside.
- Reduce the heat to medium and add the remaining 3 heaped tsp The Paste Co. Butter Chicken Paste to the same pan. Cook for around 30 seconds, stirring so the paste combines with the flavour left behind from the prawns.
- Pour in 200ml water and stir until the paste is evenly incorporated. Add 200ml double cream and stir until you have a smooth sauce.
- Bring to a gentle simmer and cook for around 5–7 minutes, stirring occasionally, until the sauce has reduced and become rich and creamy.
- Return the prawns and any juices to the pan. Gently stir them through the Butter Masala sauce and cook for another 2–3 minutes, or until the prawns are completely cooked through. Taste and add additional salt if needed.
- Turn off the heat. Drizzle over 1½ tbsp double cream and finish with freshly chopped coriander. Serve immediately.
Tips
- Pat the prawns thoroughly dry. Excess moisture makes it harder for them to brown properly and can make the flour coating wet.
- Add the flour just before frying. Coat the prawns with Butter Chicken Paste and salt first, then toss through the flour immediately before they go into the pan.
- Keep the flour coating very light. One tablespoon across 600g of prawns is intentionally a small amount — you are looking for a light coating that encourages browning and helps the sauce cling to the prawns, not a crispy or breaded coating.
- Do not overcrowd the pan. Give the prawns enough room to make good contact with the hot pan. If your pan is small, cook them in two batches.
- Do not overcook the prawns. Give them a quick initial cook, remove them, then return them once the sauce is ready. This helps keep them juicy rather than rubbery.
- Allow the sauce to reduce before returning the prawns. It should be rich and creamy enough to coat them.
- Adjust the consistency if needed. If the sauce becomes too thick, add a small splash of water until it reaches your preferred consistency.
- Add the final cream after turning off the heat. This gives the finished Butter Masala a creamy, restaurant-style finish.
Nutrition (per serving, approximate)
| Energy | 420 kcal / 1,757 kJ |
|---|---|
| Fat | 29g |
| of which saturates | 18g |
| Carbohydrates | 8g |
| of which sugars | 3g |
| Protein | 32g |
| Salt | 1.3g |
Made with
Frequently asked questions
Can I use frozen prawns?
Yes. Frozen raw king prawns work perfectly. Defrost them completely and pat them thoroughly dry before seasoning.
Why add flour to the prawns?
The small amount of plain flour gives the prawns a light coating that encourages browning in the pan and helps the Butter Masala sauce cling to them. It is not intended to create a crispy or breaded coating.
Can I leave out the flour?
Yes. The recipe will still work without it. You will simply lose some of the light coating and browning it provides.
Can I use cooked prawns?
Yes, although raw prawns are recommended because you have much more control over their final texture. If using pre-cooked prawns, avoid frying them for the full initial cooking time. Instead, add them towards the end of cooking and heat through thoroughly without overcooking them.
Do I need to marinate the prawns?
There is no need for a long marinade. Coat them with Butter Chicken Paste and salt while you prepare the other ingredients, then add the flour immediately before frying.
Why do I remove the prawns after frying?
Prawns cook very quickly. Removing them while the sauce reduces prevents them from sitting in the pan for the entire cooking process and becoming tough.
Can I make the sauce thinner?
Yes. Add a small splash of water until it reaches your preferred consistency.
What should I serve with Prawn Butter Masala?
Serve with basmati rice, naan, roti or vegetables for a complete meal.