Richard Harris Soans
Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.
Main Description.
Koliwada refers to a colony of Kolis (fishermen) in India. Several places named Koliwada are located across the Mumbai city in India
If you are in Mumbai the best place to eat this spectacular dish is in Sion Koliwada or Jai Jawan Bandra
This is a deep fried dish mixed with fresh flavours of spices at the same time it doesn’t over power the original flavor of Prawns
PinIngredients
Marination
400 / 500 gms Deshelled prawns
Salt to taste
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1 Teaspoon Red Chili Kashmiri powder
1 Teaspoon Cumin Powder
1/2 Lime Juice
Marinate for at least 15 mins
Batter Preparation
2 Tablespoon Gram (Besan) Flour
2 Tablespoon Rice Flour
Salt to taste
1 Teaspoon Red Kashmiri Chilli powder
1 Tablespoon oil
1 Tablespoon Thick Curd
1 Pinch of Ajwain seeds
Little water for consistency
Mix well and make sure you achieve a thick batter consistency.
Print RecipeInstructions for Deep Frying
- 01
Dip & coat the prawns and make sure the oil is on high heat for at least 5 mins, then start dipping 3 to 4 prawns at a time in batches, and do not move the prawns for 2 mins or else the coating will be separated & released, fry for another 2 to 3 mins as we do not want the prawns to be over cooked and rubbery, total time for deep frying the prawns will be 4 to 5 mins Max.
- 02
Finally garnish with Deep Fried Green Chilies or chat masala.
Notes
- Once you dip the prawns make sure you leave it for at least 2 mins, or else the coating may come off.
- Mint chutney goes very well with this particular dish.
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