masala prawns

Dishoom, p. 274–275

Bombay is surrounded by the sea. Accordingly, ever since people have lived here, they’ve always eaten a lot of fish. At Sassoon Dock, the raucous fish market in south Bombay, you can find sea creatures of every shape, size and flavour, laid out in baskets, on tarpaulins, or piled in vast heaps on the floor. (If you visit, consider wearing an old pair of shoes that you are happy to throw away afterwards.) Buy the largest prawns you can find. If they are very large, you will be able to turn them over during cooking, to get a crispy edge on both sides without overcooking the flesh. You’ll need to make the marinade in advance so that it can drain in the fridge for a few hours, otherwise it will be too wet.