Prawns Koliwada Recipe

step by step recipe for making prawns koliwada at home, capturing the same authentic mumbai style taste

Course Appetizer

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 331kcal

In a bowl, mix together salt, red chilli powder, ginger garlic paste & lemon juice, and add the prawns to it, and mix everything well.
Let the prawns marinate in the spice mix for 15-20 minutes at room temperature.
Once the time is up, ensure to drain off all excess liquid from this marinade.

In another bowl, mix together corn flour, maida, yogurt, kashmiri chilli powder, salt, ajwain seeds, and oil, and add in the prawns to this mix, after draining the excess liquid from the earlier marinade.
There will still be a little moisture from the first marinade, which is okay because that will help make this more paste like and not as dry as it was before.
The goal is to get a thick paste like marinade, that you will need to ensure to spread over the prawns right before frying them to ensure the prawns are coated somewhat evenly.

In a frying pan, heat up the oil, and fry the prawns, a few at a time, so as to not overcrowd the pan, and fry each batch for about 3-5 minutes, till the prawns turn golden brown & crispy.
Sprinkle chaat masala, and serve with schezwan chutney or green chutney.

Do not skip draining off the excess liquid from the first marinade, because that will lead to a more runny batter, and a thicker coating, which will not give you the authentic koliwada texture.
Do not skip spreading the marinade over the prawns, right before frying them, to give the prawns atleast somewhat of an even coating.