Indian cuisine · Fish & Seafood

Prawn Koliwada

Prawns from Mumbai's fishing-quarter kitchens: marinated in chilli and ginger, coated in chickpea flour and fried crisp.

Ingredients · for 4 servings

• 600g prawns (peeled)
• 80g chickpea flour
• 40g rice flour
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 4 tbsp yogurt
• 1 red onion
• 1 lime
• 1L oil, for frying
• Salt

Instructions

1. Devein the prawns, rinse, and pat very dry – wet prawns will spatter later in the hot oil.
2. Mix the ginger-garlic paste, chilli powder, turmeric, garam masala, yogurt, salt and the juice of half a lime into a thick marinade, and let the prawns sit in it for 20 minutes.
3. Sprinkle the chickpea flour and rice flour over the marinated prawns and toss until each one is coated in a thin, sticky batter film.
4. Heat the oil in a deep pot to 180°C; a drop of batter should rise to the surface immediately and foam.
5. Fry the prawns in batches for 2–3 minutes until the coating is crisp and orange-red, then drain on kitchen paper.
6. Arrange on a platter with paper-thin red onion rings and the remaining lime wedges, and serve immediately.