SERVES 4
This spicy fried prawn preparation is a common appetizer at most Indian restaurants. Legend has it that this dish was invented in the fishing village in the Mumbai suburb of Sion by an immigrant from Punjab. Fishing villages the Mumbai area in are commonly known as Koliwada (Koli=fishermen and Wada=house). Hence the name for the dish Prawn Koliwada. The mild Kashmiri chilli powder gives the prawns its golden red color upon frying while keeping the spice level down. The chat masala powder and the lime juice give this dish the tanginess.
24 medium sized prawns
3 tbsp gram flour
2 tsp all-purpose flour
3 tbsp yogurt
4 tsp ginger-garlic paste
3 tbsp lime juice
2 tbsp red chilli powder. I used the mild Kashimiri red chilli powder
2 tsp coriander powder
1 tsp salt, adjust to taste
2 tsp oil, for marination
Vegetable oil for deep frying. I use sunflower oil
1 tsp tangy chat masala powder (optional)
2 tsp lime juice, for sprinkling on the fried prawns
1 Peel and devein the prawns, wash thoroughly and pat dry.
2 In a mixing bowl, marinade the prawns with ginger garlic paste, 1 tbsp Kashmiri red chilli powder, coriander powder, 2 tbsp lime juice and salt. Marinate for about 30 minutes.
3 After marination, gently squeeze out any liquid. Add the all-purpose flour, gram flour, another 1 tbsp Kashmiri chilli powder, 1 tbsp of the lemon juice, yogurt, and 2 tsp of oil to the prawns. Mix all the spices with the marinated prawns.
4 Heat the oil needed for frying to 375 °F in a fryer or a frying pan. Fry the prawns in small batches till they turn golden red, about 2 minutes. Remove and place on a plate lined with paper towels to absorb any extra oil.
5 Sprinkle the lime juice and the chat masala on the hot prawns.
Serve hot with green chutney (coriander, mint or mango) or ketchup.
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