Passionate for prawns? We’ve got the best recipes for you! 

If the thought of prawns gets you salivating, then look no further. Here are the best, and easiest, prawn recipes from the coolest restaurants in Mumbai.

Nothing beats the taste—and sight—of scrumptious prawns on a plate. Sauteed, curried, or mildly flavoured, this seafood is one of a kind. So if you have frequent and irresistible prawn cravings, we’ve got you covered with recipes from Mumbai chefs. 

Prawns Recheado by Fresh Catch by Francis, Bandra West 

Prawns rechedo
Prawns Recheado is onee of Fresh Catch’s famous offerings.

Fresh Catch was first launched in the by-lanes of Mahim by Francis Fernandes in 1998. With home-style North Kanara delicacies from Karwar (on the border of Goa and Karnataka) on offer, Fresh Catch doesn’t disappoint in the least. Prawns Recheado is one of their renowned recipes. Chef and co-owner Ankita Fernandes shares the unique yet typical recipe for this spicy, tangy, reddish-orange famous Goan masala.  

Venue: 2nd Floor, Khan House, Hill Rd, above McDonald’s, next to Stanislaus School, Bandra West, Mumbai, Maharashtra 400050 

Ingredients

  1. 20 Kashmiri chillies 
  1. ½ tsp cumin 
  1. 8-10 cloves 
  1. 1/2 to 2 inch cinnamon stick 
  1. ½ tsp peppercorns 
  1. 10-13 garlic cloves 
  1. 5 tbsp lemon juice 
  1. 1 onion 
  1. 1 large tbsp oil 
  1.  Salt to taste 

Method

  • Sauté the onion in oil until translucent. 
  • Soak the rest of the spices in lemon juice for 10 minutes. 
  • Add the soaked spices along with the onion in a grinder and make a smooth paste. 
  • Add more salt if required. 
  • Rub this paste on the prawn preparation. 

(For prawns) 

  • Take around 5-6 large prawns, add a pinch of salt and mix.  
  • Coat the prawns with the marinade and let it rest for about 30 minutes. 
  • Pan-fry the prawns on both sides on low heat for 7-10 minutes, depending on the size of the prawns.  
  • Serve hot. 

Note: The lemon juice can be substituted with vinegar if you want to store it in the refrigerator. It lasts for about two weeks. 

Butter Garlic Prawns by Mahesh Lunch Home, Saki Naka and Thane 

Butter garlic pepper prawns mlh
Butter Pepper Garlic Prawns is hands down one of the best dishes to enjoy in Mahesh Lunch Home.

Established in 1977, Mahesh Lunch Home spearheaded Mangalorean food to newer heights. Mahesh Lunch Home has now become one of the most recommended restaurants for Mangalorean seafood. Their unique combination of spices do justice to the rich heritage of the cuisine, while maintaining superior levels of quality. 

Butter Pepper Garlic Prawns is hands down one of the best dishes to enjoy in Mahesh Lunch Home. The assorted and varied flavours seem to come together, leading to perfection. Executive Chef Vinayak Patil shares the recipe to one of his best works.  

Venue: Mahesh Lunch Home, Andheri Kurla Road, Saki Naka, Andheri(E), Mumbai 400049  | Mahesh Lunch Home, Vihang Garden, Pokhran Road No. 1, Near Raymond’s, Thane (W) 400606 


Ingredients

  1. Prawns: 6 nos 
  1. Chopped garlic: 15gm 
  1. Celery: 5 gm 
  1. Black pepper: 3 gm 
  1. Onion: 10gm 
  1. Ginger: 3gm 
  1. Fish oil: 2ml 
  1. Sesame oil: 2ml 
  1. Butter: 20gm 
  1. Turmeric: 1gm 
  1. Spring onion: 1gm 
  1. Rice wine: 5 ml 
  1. Salt to taste 
  1. Oil 
  1.  Cornflour: 5gm 
  1. Eggs: 1  

(Mix well keep and aside for 5 minutes) 

Method

  • Marinate the prawns with salt and pepper, then put into batter made using the ingredients mentioned above and set aside. 
  • Heat the pan and add butter. Then add garlic, celery, onion, ginger. 
  • Sauté until brown, then add turmeric. Season with salt and pepper 
  • Stir well then add prawns, sesame oil, fish oil, rice wine, spring onion. 
  • Toss well and serve once the prawns are cooked. Garnish with spring onion.