Special Prawns Thali – Konkani Style – Part III


First Prawn Masala, then Prawn Curry and now comes the recipe for some Fried Prawns… Enjoy 🙂

Fried Prawns (Served in the smallest bowl… above Indian Bread)

Also known as Prawn Koliwada, these prawns will make you ask for more. Serve with Mint Coriander Chutney or plain old tomato-chilli sauce 🙂

Recipe copied from here

prawn koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by  a north Indian immigrant from Punjab. These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. This recipe is inspired from Master Chef Sanjeev Kapoor‘s Khana Khazana show.


spicy prawn fry

Preparation time : 20 minutes (One can marinate for 3-4 hours for better taste)
Cooking time : 8 to 10 minutes for deep frying, 10 to 14 minutes for broiling
Serves : 2 to 3


Ingredients :

  • 12 medium sized prawns
  • 1 and 1/2 tbsp gram flour/ besan
  • 1 tsp all purpose flour
  • 1tbsp yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 and 1/2 tbsp lemon juice
  • 1 tbsp kashmiri red chili powder
  • 1 tsp coriander powder
  • Salt, to taste
  • 1 tsp oil, used for marination
  • Oil, for deep fry
  • 1 tsp chat masala
mumbai prawn fry
Preparation :
  • Peel and devein the prawns, wash thoroughly and pat dry.
  • In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red chili powder, coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20 minutes.
  • Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan, another 1/2 tbsp  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of oil. Mix all the spices with the marinated prawns.
  • Prepare oil for deep frying, make sure to maintain the temperature at medium high, else the outside of the prawns will get cooked faster ,while the inside will remain uncooked and raw. Add one prawn initially in the hot oil to check if it is sufficiently hot.
  • Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden  brown color on both the sides.
  • If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown color on both sides.
  • Sprinkle chat masala on top, serve with green chutney or ketchup.
non veg appetizer


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This entry was posted by Quick Asian Recipes - Ashish Negi.

4 thoughts on “Special Prawns Thali – Konkani Style – Part III

  1. Pingback: Special Prawns Thali – Konkani Style Part IV « Quick Asian Recipes

  2. I’m so glad you liked the dish…Thanks for sharing it in your space…the prawn thalis looks delicious !!!!

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