Prawns Masala
Bold spice meets sweet ocean
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How is Prawns Masala different from Prawns Curry?
Prawns Masala is a semi-dry dish with a thick, clingy coating of spices, whereas the curry has more liquid gravy.
Is this dish spicy?
Yes, it is prepared with a robust and fiery spice mix, making it quite spicy.
Are the prawns tails on or off?
The prawns are fully peeled with tails removed for easy eating.
Does it contain dairy?
No, this is a dairy-free preparation made with oil and fresh aromatics.
What bread goes well with this?
Chapati, roti, or even a flaky Kerala parotta pairs excellently.
About Prawns Masala
Prawns masala is the bolder, semi-dry cousin of a coastal prawn curry, closer in spirit to the spiced masala dishes of North India than to the coconut gravies of the coast. Instead of swimming in a thin gravy, the prawns are tossed in a thick, well-reduced onion-tomato masala that clings to each piece, making it a dish you scoop up with bread rather than spoon over rice.
We start with onion and tomato cooked down with ginger, garlic and freshly ground spices, the masala blend prepared in the kitchen each morning rather than bought ready-made. The prawns are fully peeled with the tails removed for easy eating, then stir-fried into the masala over high heat so they stay juicy. This is a deliberately dairy-free preparation, built on oil and fresh aromatics with no cream, so the spice and the prawns carry the dish. The seafood is bought daily from Makro and is never frozen, and the kitchen is halal-friendly with no pork on the premises and no alcohol in the food. Our chef, who trained in Uttarakhand, can ease the heat if you ask.
It is one of our spicier seafood plates, with a thick, clingy, fiery coating and a deep roasted-onion and chilli flavour. Compared with the soupy, coconut-rich Prawns Curry it is far drier and hotter, and it is a different dish entirely from the soy-tossed Chilli Prawns.
Serve it hot, ideally with chapati, roti or a flaky Kerala parotta to mop up the masala, though it works with jeera rice too. A plain raita and some sliced onion help balance the heat.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.