Mumbai Spiced Prawns Recipe

Rinse the prawns under cold water, pat dry with paper towels, and place in a bowl large enough to hold them comfortably.

In a separate bowl, combine yogurt, lime juice, ginger-garlic paste, red chili powder, ground coriander, ground cumin, turmeric, garam masala, black pepper, salt, and 1 tsp vegetable oil. Whisk to a smooth paste.

Add the prawns to the marinade and toss thoroughly to coat each prawn. Cover and refrigerate for at least 20 minutes and up to 2 hours. Do not marinate much longer than 2 hours to avoid the yogurt beginning to 'cook' the prawns.

Heat a large skillet or heavy frying pan over medium-high heat. Add 2 tbs vegetable oil or ghee and let it warm until shimmering but not smoking (about 1–2 minutes).

Add mustard seeds to the hot oil. When they begin to pop (10–20 seconds), add cumin seeds and let them sizzle for about 5 seconds.

Add the sliced onion and a pinch of salt. Sauté for 3–4 minutes until the onion is soft and beginning to brown at the edges.

Add the sliced green chili (if using) and curry leaves. Sauté for another 30 seconds until the curry leaves are fragrant.

Stir in the chopped tomato and cook 2–3 minutes until tomatoes break down slightly and release juices.

Remove excess marinade from the prawns by letting any large clumps drip back into the bowl (do not rinse the prawns). Add the marinated prawns to the skillet in a single layer. Arrange so they have contact with the pan.

Cook prawns 1.5–2 minutes on the first side without moving them so they sear and develop color. Flip and cook another 1–2 minutes on the other side until opaque and just cooked through. Total cooking time should be 3–5 minutes depending on prawn size. Do not overcook.

Sprinkle amchur (or the pinch of sugar) over the prawns and toss to combine. Taste and adjust salt if needed.

Turn off the heat and stir in chopped cilantro. Transfer to a serving plate and garnish with lemon or lime wedges.

Serve immediately with steamed rice, warm naan, or as an appetizer.