This curry is luxurious and great for dinner parties. The flavor of prawns is so rich! I named this "Bombay Style" as it's stylish and sophisticated. It's good for any kind of party because most people like prawns. Enjoy until the last drop of the curry with your rice!
Prepare the ingredients as shown in this picture! You can use frozen prawns, but raw are better as they are soft and give more flavor to the curry when it's done.
Heat oil in a pan and fry the red chili and cumin seeds. When fragrant, add green chili and fry for 1 minute. Add garlic and ginger.
Oil will splatter, so be very careful! Turn the heat to medium and fry further (Adding little water to prevent burning). It is important to fry the mixture patiently! Keep frying until fragrant and light golden brown (5~7 minutes).
Add tomatoes first and fry for 1~2 minutes, then add the onions and fry until softened (Onions become tender once they absorb oil. Keep frying until they become sweet.) If there is not much oil left in the pan, add more.
Add the spices, water (appropriate amount) and salt and simmer. When the spices are blended well, add the prawns. When the prawns are cooked, season with salt and it's done.
Story Behind this Recipe
I experimented several times to come up with this recipe. Maybe you can call it "Indian Chili Prawn"? You can serve this with roti, but I like it with rice. Everybody enjoys this prawn curry until the last drop.
Step 3: Frying the garlic and ginger is important! Fry slowly and make sure not to let it burn. NOTE: Cooking time changes depending on whether you use raw prawns or frozen ones. Prawns become tough if you cook for too long, but the curry won't taste good if you cannot bring out the flavor of prawns.