Prawn Koliwada

Prawn Koliwada is a popular Indian seafood snack originating from the Koli fisherfolk community in Mumbai. The dish features prawns marinated in a blend of spices, coated in a flavorful gram flour batter, and deep-fried until crispy and golden. Known for its spicy and tangy taste, Prawn Koliwada is often served as an appetizer, paired with lemon wedges and chutney. This crunchy, flavorful dish is a must-try for those who enjoy bold, vibrant flavors in their seafood.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Prawn Koliwada

Prep Time: 1 20

Cook Time: 20

Total Time: 1 40

Servings:

Calories: 350kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Marinade:

500 grams Prawns, peeled and deveined
1/2 Cups Plain yogurt
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala
1 tbsp Lemon juice
Salt to taste

For Coating and Frying:

1/2 Cups All-purpose flour
1/2 Cups Rice flour
1/2 tsp Baking powder
1/2 tsp Black pepper
Vegetable oil for deep frying

Optional Garnishes:

Lemon wedges
Fresh coriander or mint leaves
Tamarind chutney or mint chutney

Instructions

1. Marinate the Prawns:

In a large bowl, combineyogurt, ginger-garlic paste, turmeric powder, red chili powder, corianderpowder, cumin powder, garam masala, lemon juice, and salt.
Add the prawns to themarinade and mix well to coat evenly. Cover and refrigerate for at least 1hour, or up to 4 hours for a more intense flavor.

2. Prepare the Coating:

In a separate bowl, mixtogether all-purpose flour, rice flour, baking powder, black pepper, and apinch of salt.
This mixture will give theprawns a crispy coating.

3. Coat the Prawns:

Remove the marinated prawnsfrom the refrigerator. Dredge each prawn in the flour mixture, pressing lightlyto ensure a good coating.

4. Heat the Oil:

Heat vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking. Test the oil by dropping a small piece of batter into it; if it sizzles immediately, the oil is ready.

5. Fry the Prawns:

Fry the coated prawns in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the prawns and drain excess oil on paper towels.

6. Serve:

Transfer the fried prawns to a serving platter. Garnish with lemon wedges and fresh coriander or mint leaves if desired.
Serve hot with tamarindchutney or mint chutney.

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