This quick and easy prawns koliwada recipe brings the vibrant flavors of the coast right to your table. In just 30 minutes, you can savor the delectable blend of succulent prawns, spices, and a crispy golden coating. Perfect for seafood lovers and spice enthusiasts alike!
Step by Step Video Instructions
Prawns Koliwada was created by Hukamchand Singh Julka at his restaurant Hazara in the Sion Koliwada area of Mumbai. This dish emerged as a culinary innovation by Sikh families who migrated there during the 1947 partition of India.
Named after the Koliwada region, which warmly received these families, Prawns Koliwada is a fusion of Punjabi cooking techniques with the coastal flavors of Mumbai.
- Prawns: If fresh prawns aren’t available, thoroughly thawed and dried frozen prawns can be a good substitute.
- Lime Juice: Adds a tangy zest to the marinade, helping to tenderize the prawns and infuse them with a fresh flavor.
- Ginger Garlic Paste: A staple in Indian cooking, it imparts a pungent and aromatic taste to the marinade.
- Kashmiri Red Chili Powder: Has a vibrant color and mild heat. If unavailable, you can substitute it with a mix of 4 parts paprika and 1 part cayenne pepper for a similar effect.
- Besan (Chickpea Flour): Creates a nutty, crispy coating for the prawns, forming the base of the batter.
- Corn Flour: Adds lightness and crispness to the batter, complementing the chickpea flour.
- Cumin Powder: Contributes a warm, earthy flavor, balancing the spices in the batter.
- Chaat Masala: This tangy and spicy seasoning elevates the batter with its unique flavor profile.
- Turmeric Powder: Imparts a mild, earthy flavor.
- Water: Used to adjust the batter’s consistency, ensuring it’s thick enough to coat the prawns evenly.
- Green Chutney: Serves as a zesty, herby accompaniment, perfect for dipping or drizzling over the prawns.
- Red Onion: Sliced for garnish, adds a sharp and slightly sweet contrast to the dish.
- Fresh Cilantro: Chopped and used as a garnish, it brings a refreshing, herbal note.
- Lime Wedges: Offer a final touch of freshness, enhancing the flavors of the prawns when squeezed over them.
Batter Consistency: The batter should be thick enough to cling to the prawns but not so heavy as to overwhelm them. If it’s too runny, add more besan or corn flour. Conversely, if it’s too thick, gradually mix in a bit more water until you reach the right consistency.
Oil Temperature Test: Before starting to fry, test the oil by dropping a small amount of batter into it. If it sizzles and rises to the top quickly, the oil is ready.
Overcrowding the Pan: For perfectly cooked prawns koliwada, fry the prawns in hot oil, but avoid overcrowding the pan. This ensures each prawn gets evenly fried to a golden crisp. Overcrowding can lower the oil’s temperature too much, resulting in less crispy prawns.
Draining Technique: Use a wire rack or paper towels to drain the excess oil from the prawns after frying. This helps in keeping them crispy.
Storage and Leftovers
If you have leftover prawns koliwada, store them in an airtight container in the refrigerator. They will retain their quality for up to 2 days.
The best way to reheat prawns koliwada is in an air fryer. This method helps maintain their crispy texture. Preheat your air fryer to a moderate temperature and heat the prawns until they’re hot throughout and regain their crisp exterior.
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- 500 g Prawns deveined and cleaned
For the Marinade:
- 2 tsp Lime Juice
- 1 tsp Salt
- 2 tsp Ginger Garlic Paste
- 1 ½ tsp Kashmiri Red Chilli Powder
For the Batter:
- 4 tbsp Besan Chickpea Flour
- 4 tbsp Corn Flour
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- ½ tsp Turmeric Powder
- 3 tbsp Water add more if needed to adjust consistency
- Green Chutney
- Red Onion sliced
- Fresh Cilantro chopped
- Lime Wedges
- In a mixing bowl, combine the prawns with lime juice, salt, ginger garlic paste, and red chilli powder. Ensure the prawns are well coated. Let them marinate for 15 minutes.
- In a separate large bowl, prepare the batter. Mix together besan, corn flour, red chilli powder, cumin, turmeric, chaat masala, and water. Adjust the water quantity to achieve a thick batter consistency.
- Gently fold the marinated prawns into the prepared batter, ensuring they are thoroughly coated.
- Heat oil in a deep frying pot over medium-high heat. Once the oil reaches a temperature of about 350°F (175°C), carefully add the prawns in batches. Fry each batch for approximately 2 minutes, until the prawns are fully cooked and have a golden, crispy exterior.
- As each batch is done, use a slotted spoon to transfer the prawns to a wire rack to drain excess oil.
- Serve the prawns koliwada hot, garnished with slices of red onion, chopped cilantro, and green chutney. Don’t forget to squeeze some fresh lime over the prawns for that extra zing.