Prawns Koliwada
Mumbai-style Prawns Koliwada recipe features crispy prawns deep-fried in a tangy and spicy batter served with green chutney and a squeeze of lemon.
Ingredients
- 400 grams Prawns cleaned and deveined
- 2 teaspoon lemon or lime juice
- 2 teaspoon ginger and garlic paste
- ½ teaspoon turmeric powder
- salt to taste
- 2 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala optional
- ½ teaspoon ajwain (carom seeds) optional
- 3 tablespoon gram flour optional
- 2 tablespoon rice flour or corn flour
- water as needed
- oil for deep frying
Instructions
- Mix prawns, lime juice, turmeric powder, ginger garlic paste and salt in a bowl and set aside to marinate for 10 minutes.
- Add red chili powder, cumin powder, chaat masala, carom seeds, gram flour and rice flour along with little water to the prawns and mix well. set aside for another 20 minutes.
- Heat oil in a deep pan or Kadai and add the prawns and cook until crispy. Usually 2-4 minutes per batch.
- Remove the prawns and drain on a paper towel.
- Optional: Serve with cilantro or mint chutney, sliced onions and lime wedges.
Notes
- Rice flour for crispiness
- Replace chili powder with Kashmiri Red chili powder for a natural vibrant color and flavor
- Ensure oil is hot: drop a bit of batter into the oil, it should sizzle immediately
- Don't overcrowd the pan