Authentic Masala Sukka Prawns Recipe for 2 People | Made with Masoi Malvani Masala

Masoi Foods

Easy Homemade Masala Sukka Prawns for 2 People

This authentic Maharashtrian-style Masala Sukka Prawns recipe combines juicy prawns with a rich onion-tomato masala flavored with Masoi Malvani Masala and kokum. The dish is mildly tangy, aromatic, and pairs perfectly with rice bhakri or steamed rice.

Quick Info

Serves: 2 People
Prep Time: 20 Minutes (including marination)
Cook Time: 30 Minutes
Total Time: 50 Minutes
Difficulty: Easy
Cuisine: Maharashtrian Coastal / Malvani

Ingredients

Main Ingredients

  • Medium-sized prawns, cleaned and deveined – 250 g
  • Medium onions, finely diced – 180 g (1½ onions)
  • Medium tomatoes, finely chopped – 170 g (2 tomatoes)
  • Ginger-Garlic-Green Chilli Paste – 15 g (1 tbsp)
  • Curry leaves – 5 leaves
  • Kokum extract – 15 ml (1 tbsp)
  • Dried kokum petal – 1 piece
  • Hot water – 120 ml
  • Oil – 22 ml (1½ tbsp)
  • Turmeric powder – 1 tsp (5 g)
  • Salt – ½ tsp (3 g)
  • Fresh coriander, finely chopped – 10 g

Masoi Spices Used

Marination

  • Cleaned prawns – 250 g
  • Salt – ¼ tsp
  • Turmeric powder – ½ tsp
  • Kokum extract – 1 tbsp

Mix all ingredients thoroughly with the prawns and marinate for 15 minutes.

Step-by-Step Method

Step 1: Heat Oil and Cook Onions

Heat 1½ tbsp oil in a wide pan over medium flame for 1 minute.

Add:

  • 180 g diced onions
  • 5 curry leaves

Cook for 8–10 minutes on medium flame.

Stir every 1–2 minutes until the onions become evenly golden brown.

Visual Cue: Onions should turn light golden brown without burning.

Step 2: Cook Tomato Masala

Add:

  • 170 g chopped tomatoes
  • ½ tsp turmeric powder
  • ¼ tsp salt

Mix well and cook on medium flame for 8–10 minutes.

Stir every 2 minutes.

Visual Cue: Tomatoes should soften completely and oil should begin separating around the edges.


Step 3: Add Ginger-Garlic-Green Chilli Paste

Add:

  • 1 tbsp ginger-garlic-green chilli paste

Cook on medium flame for 4–5 minutes.

Stir continuously every 30 seconds.

Visual Cue: Raw aroma disappears and the masala becomes fragrant.


Step 4: Add Masoi Malvani Masala

Add:

Mix thoroughly and cook on low flame for 1–2 minutes.

Stir continuously.

Visual Cue: Masala becomes aromatic and develops a deeper reddish-brown colour,.

Step 5: Add Marinated Prawns

Add the marinated prawns.

Mix thoroughly so the masala coats every prawn.

Cook on medium flame for 3–4 minutes.

Stir every minute.

Visual Cue: Prawns begin turning opaque and light pink.

Step 6: Simmer the Curry

Add:

  • 120 ml hot water
  • 1 dried kokum petal

Mix well.

Cook uncovered on medium-low flame for 6–8 minutes.

Stir every 2 minutes.

Visual Cue: Gravy thickens slightly, and prawns curl into a gentle "C" shape.

Important: If prawns curl tightly into an "O" shape, they are overcooked.

Step 7: Garnish and Serve

Turn off the flame.

Garnish with:

  • 10 g chopped coriander

Serve immediately with rice bhakri or steamed rice.

Masoi Tip

Ginger-Garlic-Green Chilli Paste

For a balanced flavour, prepare the paste using a 1:1:1 ratio of ginger, garlic, and light-green chillies (100 g each). Store refrigerated in an airtight container for up to 1 month.

Better Curry Flavour

Allow the onion-tomato masala to cook until oil separates before adding water. This improves flavourthe ,depth, aroma release, and overall texture balance.

Traditional Malvani Taste

Authentic Malvani recipes use kokum petals for their distinctive tangy flavour. If unavailable, substitute with 1 tbsp tamarind pulp or lemon juice.

Coconut Enhancement

For a richer curry flavour, use freshly grated coconut while preparing the masala whenever possible.

Frequently Asked Questions

Is marinating prawns compulsory?

Yes. Marinating prawns for 10–15 minutes with salt, turmeric, and kokum extract helps them absorb flavor and seasons the meat thoroughly. Skipping this step can result in less flavorful prawns.

Can I make this recipe without kokum extract?

Yes. You can substitute kokum extract with 1 tbsp tamarind pulp or lemon juice. You may also skip the souring agent entirely and marinate the prawns with only salt, turmeric, and a small amount of Masoi Malvani masala.

How much Malvani Masala should I use to balance the heat?

For medium heat, use 1½–2 tbsp Masoi Malvani Masala per 500 g prawns. For a spicier version, increase it to 2½–3 tbsp per 500 g prawns.

What can I substitute for Malvani Masala?

A practical substitute is a 1:1 combination of Masoi Garam Masala, Coriander Powder, and  Masoi Lal Mirchi Powder. This provides a similar spicy and aromatic flavor profile.

How can I tell if prawns are perfectly cooked?

Observe their shape. Perfectly cooked prawns curl into a gentle "C" shape. Overcooked prawns curl tightly into an "O" shape and may become rubbery.

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