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Prawn Koliwada

Prawn Koliwada


Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30


Serves 2

  • 250 grams prawn

  • 1 tsp ginger garlic paste

  • 1 tsp lemon juice

  • 1 tsp coriander powder

  • 1 tsp salt

  • 1 tsp red chilly powder

  • 2 tsp gram flour

  • 1 tsp all purpose flour

  • 1/2 tsp kashmiri red chilli powder

  • 2 tsp yogurt

  • 1 cup oil

  • 1 pinch chat masala


  • 01

    Peel and devein the prawns, wash thoroughly and pat dry.

  • 02

    Marinate the prawns in ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, coriander powder, 1 tbsp lemon juice and salt for 15 to 20 minutes.

  • 03

    Squeeze out the extra moisture, add all-purpose flour, gram flour/besan, 1/2 tbsp Kashmiri chilli powder, rest of the lemon juice, yoghurt and 1 tsp of oil.

  • 04

    Mix all the spices with the marinated prawns.

  • 05

    Prepare oil for deep frying, making sure to maintain the temperature at medium high.

  • 06

    Add one prawn initially in the hot oil to check if it is sufficiently hot.

  • 07

    Add the marinated prawns in the hot oil in batches, and fry till they turn a rich golden brown on both sides.

  • 08

    If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, and BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown.

  • 09

    Sprinkle chaat masala on top, serve with green chutney or ketchup.



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