Prawn Koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants  and also a appetizer for a party. 

This dish got its name  from the  north Indian immigrants of  Punjab who put up stalls selling it in the Sion village called  Koliwada in Mumbai .  These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. 

Sending this to BM#54 week 3 day 3 under the theme " One Bite Appetizers".
15  medium sized prawns
1 and 1/2 Tablespoon Chickpea flour/ Besan
1 Teaspoon All purpose flour
Tablespoon Yogurt
Teaspoon Ginger paste
Teaspoon Garlic paste
1 and 1/2 Tablespoon lemon juice
Tablespoon Kashmiri Red chilly powder
Teaspoon Coriander powder
Teaspoon oil, used for marination
Oil, for deep fry
Teaspoon Chat masala
Salt to taste

Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tablespoon kashmiri red chili powder, coriander powder, 1 tablespoon lemon juice, salt, keep marinated for 20 minutes.

After 20 minutes of marinated time, squeeze out the extra moisture, add all purpose flour, chickpea flour, another 1/2 tablespoon  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with a teaspoon of oil. Mix all the spices with the marinated prawns.

Heat oil for deep frying, on medium high.  Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the oil in a single layer, fry till they turn a rich golden brown color on both the sides.  Remove on a absorbent paper towel.

Sprinkle chat masala on top, serve with green chutney or ketchup.  Enjoy these yummy prawns.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Labels : Fish, Prawns, Starters, Blogging Marathon
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.