Prawn Koliwada is one of Mumbai’s best-known seafood snacks, with its roots in the Koliwada fishing villages along the city’s coast. The Koli fisherfolk, who have supplied Mumbai with fresh catch for generations, also gave the city some of its most popular street food.

The dish is straightforward but full of flavor: prawns marinated in red chili, ginger-garlic, coriander (powder), and other spices, then coated in a gram flour batter and fried until crisp. The result is golden prawns that are crunchy outside and still juicy inside, usually served with lemon wedges and green chutney.

Today, Prawn Koliwada is a favorite across Mumbai, found everywhere from small neighborhood eateries to well-known seafood restaurants, always served hot and spiced just right.

Why you’ll love this

Crispy golden coating with juicy prawns inside
Bold and spicy flavors that wake up the palate
Easy to make with pantry spices and gram flour
A Mumbai classic perfect for parties or snacks

Print Recipe

Prawn Koliwada (Crispy Indian Fried Prawns)

Crispy, spiced prawns coated in a light batter. A classic snack from Bombay’s coastal kitchens, perfect with chutney and lime.

Prep Time15

Cook Time15

Marination Time30

Total Time1

Course: Main Course

Cuisine: Indian

Keyword: Prawn Koliwada

Servings: People

Calories: 45kcal

Ingredients

20 g rice flour
20 g chickpea gram flour
2 teaspoons mild chili powder
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon turmeric
1 teaspoon salt
10 g fresh ginger grated or paste
10 g garlic paste
1 tablespoon curry leaves finely crumbled
Juice of ½ lime
300 g raw king prawns cleaned and deveined
Vegetable oil for deep-frying

To Serve:

Lime wedges
Tamarind chutney
Coriander-mint chutney

US Customary - Metric

Instructions

Method

Prepare the Dry Mix:

In a large bowl, combine the rice flour, chickpea flour, chili powder, cumin, coriander, turmeric, and salt.

Make the Marinade:

Add the ginger paste, garlic paste, curry leaves, and lime juice.
Mix to form a thick, smooth paste.

Marinate the Prawns:

Pat the prawns dry with kitchen paper.
Add them to the bowl and coat well in the spice paste.
Cover and refrigerate for at least 6 hours or overnight.

Heat the Oil:

Fill a deep-fryer or deep, heavy-based pan with vegetable oil.
Heat to 180°C (350°F).

Fry the Prawns:

Working in batches, fry the prawns for 2–3 minutes until golden and cooked through.
Drain on kitchen paper.

Serve:

Arrange the prawns on a platter with lime wedges.
Serve hot with tamarind and coriander-mint chutneys.

Notes

Ingredient swaps:

Use fish fillets (like pomfret or tilapia) instead of prawns for a variation.
Swap gram flour (besan) with rice flour for an even crispier coating.
Add yogurt to the marinade for a slightly tangy flavor.

Technique tips:

Pat prawns dry before marinating so the batter clings well.
Fry in small batches to keep the oil hot and the coating crisp.
Keep the batter slightly thick — too thin and it won’t coat properly.

Make-ahead and storage:

Marinate prawns up to 2 hours in advance and refrigerate.
Best enjoyed fresh, as fried prawns lose crispness when stored.
If reheating, use an air fryer or oven to restore crunch.

Serving ideas:

Serve hot with lemon wedges and green chutney.
Pair with onion rings and a cold drink for a Mumbai-style snack.
Use as a starter before a seafood thali or biryani meal.

Twist ideas:

Spicier: Add more red chili powder or green chili paste.
Milder: Reduce chili and add a pinch of turmeric for color.
Fusion: Serve in tacos with slaw for an Indo-Mexican twist.
Herby: Add fresh coriander or dill to the batter for freshness.

Nutrition

FAQ

What is Prawn Koliwada?
It’s a Mumbai-style seafood snack where prawns are marinated in spices, dipped in a gram flour batter, and fried crisp.

Why is it called Koliwada?
The dish is named after Mumbai’s Koliwadas — traditional fishing villages of the Koli community, known for seafood dishes.

Is Prawn Koliwada very spicy?
It’s moderately spicy, but you can adjust chili powder or green chilies to taste.

Can I make Prawn Koliwada in an air fryer?
Yes, air-fry at 375°F (190°C) for 10–12 minutes, brushing lightly with oil for crispness.

What’s the best way to serve it?
Hot and fresh, with lemon wedges, sliced onions, and green chutney on the side.

Prawn Koliwada captures the spirit of Mumbai’s Street food; bold, spicy, and impossible to resist. The fiery marinade, crisp gram flour coating, and juicy prawns inside create a balance that makes this dish a true crowd-pleaser.

If you try this Prawn Koliwada, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more: