Prawn Koliwada

Prawn Koliwada Recipe (Mumbai-Style Crispy Fried Prawns)

Prawn Koliwada is a popular Mumbai seafood starter known for its crispy coating, spicy flavor, and juicy prawns. Traditionally, prawns are marinated with aromatic spices, coated in a light batter, and deep-fried until golden and crunchy. It makes an excellent appetizer for parties, family dinners, or festive occasions.

Recipe Information

• Cuisine: Indian (Mumbai Style)
• Course: Appetizer / Starter
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Servings: 4

Ingredients

For the First Marinade

• 500g medium-sized prawns, cleaned and deveined
• 1 tbsp lemon juice
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• Salt to taste

For the Crispy Coating

• 2 tbsp gram flour (besan)
• 2 tbsp corn flour
• 1 tbsp rice flour
• 1½ tsp Kashmiri red chili powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp ajwain (carom seeds)
• 1 tsp ginger-garlic paste
• Salt as needed
• 1–2 tbsp water (if required)

For Frying & Garnish

• Oil for deep frying
• Chaat masala
• Lemon wedges
• Onion rings
• Fresh coriander leaves

The combination of chili powder, flour, and spices creates the signature crispy coating associated with Prawn Koliwada.

Method

Step 1: Marinate the Prawns

1. Pat the prawns dry using a kitchen towel.
2. In a bowl, combine lemon juice, ginger-garlic paste, turmeric powder, and salt.
3. Add prawns and mix well.
4. Let them marinate for 15–20 minutes.

Step 2: Prepare the Coating

1. In another bowl, mix:
   • Besan
   • Corn flour
   • Rice flour
   • Kashmiri chili powder
   • Cumin powder
   • Garam masala
   • Ajwain
   • Salt
2. Add ginger-garlic paste.
3. Mix into a thick coating. Add a tablespoon of water only if required.

Step 3: Coat the Prawns

1. Add the marinated prawns to the spice mixture.
2. Toss until each prawn is evenly coated.

Step 4: Fry

1. Heat oil in a deep pan over medium-high heat.
2. Fry the prawns in small batches.
3. Cook for 3–4 minutes or until golden and crispy.
4. Remove onto paper towels to drain excess oil.

Step 5: Serve

1. Sprinkle chaat masala over the hot prawns.
2. Garnish with onion rings, coriander, and lemon wedges.
3. Serve immediately with mint chutney.

Pro Tips

• Pat the prawns completely dry before marinating.
• Do not overcrowd the frying pan.
• Use Kashmiri chili powder for vibrant color without excessive heat.
• Rice flour helps create an extra crispy texture.

Nutrition (Approximate Per Serving)

• Calories: 280 kcal
• Protein: 24g
• Carbohydrates: 12g
• Fat: 14g