Prawn Koliwada (Mumbai Fried Prawns)

Koliwada is the old fishing village of the Koli people in Mumbai. Their famous fry was later made popular by Punjabi refugees who opened eateries there. Prawns are coated in a thin, spicy gram-flour batter and fried crisp.

Serve hot with green chutney, onion rings and lemon.

• Serves 3
• Prep 15 min
• Marinate 20 min
• Cook 15 min
• gluten-free · dairy-free · Spicy
• Famous in Maharashtra (Mumbai)

Ingredients

• 400 g medium prawns, shelled and deveined
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1½ tsp Kashmiri chilli powder
• ½ tsp turmeric
• ½ tsp ajwain (carom seeds)
• ½ tsp garam masala
• 4 tbsp gram flour (besan)
• 2 tbsp rice flour
• Salt
• Oil for frying
• Chaat masala to sprinkle

Method

1. Mix the prawns with ginger-garlic, lemon, chilli, turmeric, ajwain, garam masala and salt. Leave 20 minutes.
2. Add the gram flour and rice flour and 1–2 tbsp water, just enough for a thick coating.
3. Heat the oil to 175 °C. Fry the prawns in small batches for 2–3 minutes until crisp and golden.
4. Drain on paper, sprinkle with chaat masala and serve at once.

Tip: The same batter works for fish fingers or cauliflower.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.