Crispy Spicy Prawns Koliwada complimented with fresh Spring Garlic Chutney By Shrddha Shetty
Crispy Spicy Prawns Koliwada complimented with fresh Spring Garlic Chutney
Known to have originated from the Koliwada region of Sion in Mumbai, Prawns Koliwada is now a favorite amongst every sea food lover who visits Mumbai. This scrumptious prawns starter is now a hit from streets of Mumbai to local sea food stalls to the menu of global restaurants across the map!Read More
- Prawns Medium sized 250 gms (25-30 prawns on avg)
- For Marinating Paste use following ingredients: Yogurt 1 tbsp
- coriander powder 2 tsp
- roasted cumin powder 2 tsp
- turmeric powder 1 tsp
- Red Chilli powder or Koli Masala Powder 3 tsp (more if you prefer spicier)
- Ginger Garlic Paste 2 tbsp
- Gram Flour Besan 2 tbsp
- Rice Powder 2 tbsp [for extra crunch]
- lemon juice 1 tsp
- Oil half ltr for Deep frying [I have used Saffola Gold Oil]
- For Spring Garlic Chutney use following ingredients:
- Spring Garlic 5 stems (leaves with garlic bud)
- Grated Coconut 1 1/2 tbsp
- Coriander leaves chopped 1 tbsp
- Ginger 1 tsp
- Lemon Juice 1 tsp
- Black pepper 1/2 tsp
- Salt to taste
- Step 1: Wash and clean Peeled and deveined Prawns thoroughly in clean water; drain off all the water and keep the prawns aside for getting marinated into the paste made in next step.
- Note: Peeling means removing the outer shell like cover from the prawns and removing off the head part, some people retain the tail part (1 inch may be) as it looks presentable and also makes it crunchy enough; I have retained the tail part here after removing all the dirt; Note: De-vein means removing black thread light dirt which appears in center line of the prawns front side as well as back side, you may have to make a very slight cut to make it easy for you to remove that black thread like dirt.
- Step 2: Prepare a medium thick consistency paste by adding ingredients mentioned under marinating ingredients, 1 or 2 tsp water in a bowl and mixing it with your fingers to add your love and warmth into the recipe :) [Caution: if you are allergic to the heat of red chilli powder then please use gloves while making the paste].
- Note: if you make too thick a marinating paste, then you wont be able to taste the natural texture of the prawns after frying; but if you prefer a thick coat over the prawns then you may do so by not adding water at all;All you have to avoid is runny thin paste, as it will be very difficult to fry the prawns since the paste wont stick through the prawns at all.
- Step 3: Mix the prawns in the marinating paste and massage the prawns well with the paste in a bowl; Close the lid of this bowl and marinate the prawns for half n hour.
- Step 4: After 20 mins of keeping the prawns for marination, Heat oil for deep frying in a kadhai on medium flame; ONLY Once the oil is hot enough[which should take 5-7 mins]; then Add marinated prawns slowly and gradually from the corners of the kadhai; while you add the prawns keep the flame on low and once you have added say around 10-12 prawns into the oil; stop adding more prawns and then raise the flame to medium and keep frying for next 7-8 mins approx, till the prawns are properly cooked from inside and crispy outside; Take off the prawns from the kadhai by draining all the oil and take into a plate of absorbent paper to drain off more oil from the prawns; then fry the remaining prawns in same manner; [Caution: Please be careful and keep safe distance while frying the prawns gently to avoid oil from splattering on you].
- Hint: Fry till the cover is dark red in color; do not over fry till brown color as it would make the prawns chewy from inside; we want it juicy from inside and crispy from outside and this would roughly take 7-8 minutes of frying on medium flame; make sure you continuously swap the prawns sides while deep frying.
- Note: If you do not like deep fried food, then you can shallow fry these prawns with very little oil[1 tbsp] in a Frying Pan or in a Barbeque Grill with just a minor change in the paste that is just cut down on the proportion of besan or even eliminate besan from the marinating paste; as for shallow frying rice powder is enough to give the right crunch to the prawns; shallow fry the prawns for 3-4 minutes on each side.
- Step 5: Spicy and Crunchy Prawns Koliwada is ready to be served; compliment this deep fried goodness with some fresh winter produce spring garlic's chutney; this green chutney can be prepared by grinding all the ingredients mentioned under spring garlic chutney ingredients section above, add water[1tbsp] if required while grinding to make this chutney; Spring garlic is a winter produce found in Vegetable markets in Mumbai deom December Mid to Jan end may be; make the best use of this tender and mild garlicky flavoured fresh young garlic.