Prawn Koliwada is a spicy, deep fried prawn preparation which is a popular starter served in restaurants. The story goes that this recipe actually originated in Sion Koliwada (fisherman’s village) in Mumbai by a North Indian immigrant from Punjab. These deep fried and crunchy prawns are recognized by their signature red/orange color.
Prawn Koliwada tastes delicious and is excellent as an appetizer. It is a perfect accompaniment with cocktails or a cold beer. You can adjust the spices (especially the chilli powder) to suit your palate. The freshness of the prawns makes a world of difference to the taste and flavor of the fried prawns.
These spicy, deep fried prawns are highly addictive! If you are calorie conscious, you can just broil/grill them in the oven; but they taste best when they are deep fried! If you are planning a week end get together or a celebration party, Prawn Koliwada would be ideal to serve and I’m sure your guests and family will relish them.
If you have regularly enjoyed them at your favorite restaurant all this while, it is time you try it out in your very own kitchen and make simple home cooking special… 😀
Ingredients :
- 15 Fresh Prawns/Shrimps
First Marinade :
- 1 tsp. fresh Garlic paste
- 1 tsp. fresh Ginger paste
- ½ tbsp. Kashmiri Chilli pwd.
- 1 tsp. Coriander pwd.
- 1 tbsp. fresh Lime/Lemon Juice
- Salt to taste
Second Marinade :
- 1 ½ tbsps. Chickpea Flour (Besan)
- 1 tsp. All Purpose Flour (Maida)
- ½ tbsp. Kashmiri Chilli pwd.
- 1 tsp. Curds/Yoghurt (thick)
- ½ tbsp. Lime/Lemon Juice
- 1 tsp. Refined Oil
- Oil for deep frying
- 1 tsp. Chaat Masala for sprinkling
Procedure :
Peel and devein the prawns; wash well and pat dry.
In a bowl, combine the ingredients for the first marinade.
Marinate the prawns in this mixture for about 30 mins.
Next, whisk the ingredients for the second marinade in a bowl.
Squeeze out the excess liquid and then add the prawns to the prepared second marinade.
Mix the prawns well in this spice-curd mixture.
When you are ready to serve/eat…
Heat a kadhai/wok with sufficient oil for deep frying, till hot.
To test, first fry one prawn to make sure that the oil is hot enough to deep fry.
Remember to maintain the temperature of the oil at medium hot.
Deep fry marinated prawns in small batches in hot oil.
Fry till the prawns turn a nice golden color, evenly on both sides.
Drain the fried prawns completely with a slotted spoon and transfer on to absorbent tissue paper.
Arrange the Prawn Koliwada on a serving plate lined with absorbent tissue.
Sprinkle chaat masala on top of the Prawn Koliwada.
Serve hot with your favorite green chutney/sauce/ketchup/dip.
Enjoy your Prawn Koliwada!
