Enjoy This Delicious Restaurant Style Koliwada Style Prawns Masala At Home

Check out the recipe Prawns Koliwada formula recreates the genuine taste of Mumbai Koliwada area. Prawns Koliwada is one of the more famous dishes of Mumbai, even though it isn’t so much that notable external the city or state, and certainly not external the country. This Indian style fresh seared prawns require just 20-30 minutes to cook and makes for a tasty and simple starter for gatherings or end of the week guilty pleasures. Sprinkle on some chaat masala, and pair it with green chutney or schezwan sauce.

Ingredients: 30 prawns/shrimp tail off, peeled For first marinate⅛ tsp salt, 1 tsp red chilli powder, 1.5 tbsp ginger garlic paste, ½ tbsp lemon juice Second

For first marinate
⅛ tsp salt, 1 tsp red chilli powder, 1.5 tbsp ginger garlic paste, ½ tbsp lemon juice

Second Marination
1 tbsp maida / all-purpose flour, 1 tbsp cornflour, ½ tbsp yoghurt, 1 tsp Kashmiri chilli powder, ⅛ tsp salt, ⅔ tsp ajwain/carom seeds, 1 tsp oil

Procedure:

Clean your prawns well and dry them all with a kitchen cloth.

First Marination
In a mixing bowl, add on salt, red chilli powder, ginger garlic paste & lemon juice, and add the prawns and mix to combine everything well. Let the prawns marinate for 15-20 minutes at room temperature itself.

Once it’s done, drain off all excess liquid from this marinade and remove it from the bowl.

Second Marination
In another mixing bowl, add cornflour, maida, yoghurt Kashmiri chilli powder, salt, ajwain seeds, and oil, and put the prawns straight into this mix.

There would still be a little moisture from the first marinade, but that’s okay, it that will help make the paste more tender and not dry making it more crispy.

The goal is to coat a thick paste of the marinade to have a flavourful coat. You need to ensure the even coat over the prawns before frying them.

In a frying Kadai, heat the oil, and fry the prawns, few at a time and not overcrowding the Kadai. Fry until the prawns turn golden brown and crispy.

You can sprinkle chaat masala. And serve the prawns with either schezwan chutney or green chutney.