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Prawn Koliwada
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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 minutes
Cook Time15 minutes
Marination Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: Prawn Koliwada
Servings: 4 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

    Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 89mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 292IU | Vitamin C: 149mg | Calcium: 53mg | Iron: 1mg