Introduction:
Prawn Koliwada is a classic seafood dish that originated from the Koli community, the traditional fisherfolk of Mumbai. This dish is renowned for its crispy texture and spicy, tangy flavors that capture the essence of coastal Indian cuisine. Prawn Koliwada has become a popular appetizer in many Indian restaurants and homes, celebrated for its simplicity and vibrant taste. The prawns are marinated in a blend of spices, coated in a chickpea flour batter, and then deep-fried to perfection. This dish is perfect for seafood lovers looking for a burst of flavor in every bite.
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Ingredients:
500 grams prawns, cleaned and deveined
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1 teaspoon ajwain (carom seeds)
2 tablespoons lemon juice
Salt to taste
1 cup besan (chickpea flour)
2 tablespoons rice flour (for extra crispiness)
Water, as needed (for the batter)
Oil, for deep frying
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
1. Prepare the Prawns:
Begin by cleaning and deveining the prawns. Rinse them well under cold water and pat them dry with a paper towel.
Place the prawns in a mixing bowl.
2. Marinate the Prawns:
Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, ajwain, lemon juice, and salt to the prawns.
Mix well, ensuring the prawns are evenly coated with the spices.
Let the prawns marinate for at least 30 minutes. This allows the prawns to absorb the flavors of the marinade.
3. Prepare the Batter:
In a separate bowl, combine the besan and rice flour.
Add a pinch of salt and enough water to make a thick, smooth batter.
The batter should be thick enough to coat the prawns evenly without dripping off.
4. Fry the Prawns:
Heat oil in a deep frying pan over medium heat.
Dip each marinated prawn into the batter, ensuring it is fully coated.
Carefully drop the coated prawns into the hot oil, a few at a time, without overcrowding the pan.
Fry the prawns until they turn golden brown and crispy, about 3-4 minutes per batch.
Use a slotted spoon to remove the fried prawns and place them on a paper towel to drain excess oil.
5. Serve:
Arrange the Prawn Koliwada on a serving platter.
Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Conclusion:
Prawn Koliwada is a delightful dish that brings together the authentic flavors of Mumbai's coastal cuisine. The combination of spices, crispy batter, and succulent prawns creates an irresistible treat that is sure to be a crowd-pleaser. Whether you’re hosting a party or simply enjoying a snack at home, Prawn Koliwada offers a delicious taste of the sea with every bite. Serve it with a squeeze of lemon for that extra zing and enjoy this traditional dish that has stood the test of time.
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