If you consider yourself a true seafood enthusiast and find yourself growing tired of eating the exact same fish curry every single week, it is time to bring a vibrant coastal twist to your dining table. A classic Mumbai style prawn curry offers an incredible burst of flavors that will instantly elevate your daily meal. One of the greatest advantages of cooking with prawns is that they cook remarkably fast, meaning you save valuable time in the kitchen without ever compromising on rich flavors. When served piping hot alongside freshly steamed rice or soft chapatis, this zesty and aromatic curry delivers an authentic coastal experience straight to your plate. The preparation begins by carefully sorting through the prawns, removing any unwanted parts, and washing them thoroughly with clean water. Once rinsed, place the prawns inside a colander or a straining vessel so that all the excess water drains out completely.
Moving on to the next phase of the preparation, take a mixing jar and roughly chop up tomatoes, green chillies, garlic cloves, and onions. Transfer these chopped ingredients into the grinder along with just a tiny splash of water, and blend them together until you achieve a smooth, fine paste.
Place a sturdy kadhai on the stove and let it heat up properly. Add a moderate amount of mustard oil or refined oil to the pan. Once the oil is hot, toss in a small portion of finely chopped onions along with the cleaned prawns. Sauté them gently over a low flame until the prawns change their color completely, then scoop them out and set them aside in a separate dish.
Pour a little more mustard oil into the exact same kadhai and heat it thoroughly. As soon as the oil is smoking hot, introduce whole aromatic spices including cumin seeds, cloves, cinnamon sticks, and bay leaves, allowing them to crackle and release their rich oils into the pan.
Once the whole spices have toasted nicely, pour the previously prepared onion, tomato, and garlic paste directly into the kadhai. Along with this paste, add salt according to your taste preferences, turmeric powder, and vibrant red chilli powder, stirring everything together until well combined.
Allow the entire spice mixture to cook slowly over a gentle flame for roughly 6 to 7 minutes. Keep stirring until the spices release oil along the edges and any raw aroma completely vanishes from the pan.
As soon as the masala is perfectly roasted, drop the previously fried prawns back into the curry and toss them around for 2 to 3 minutes. Following this, pour in water according to the consistency you prefer. If you desire a thick, dry gravy, keep the water minimal; for a runnier, soupier curry, add a slightly larger amount of water.
Turn off the heat the moment the curry comes to a rolling boil. Garnish the dish generously with finely chopped fresh coriander leaves sprinkled right on top. Your spicy and fragrant Mumbai style prawn curry is now ready to serve alongside piping hot boiled rice or flatbreads.
