Prawns Koliwada Recipe — Prawns Koliwada is a classic Mumbai-style seafood fry—crispy, spicy, tangy, and utterly addictive. The secret lies in a two-stage marination: first, a quick salt-turmeric-lemon bath, followed by a vibrant green vaatan (coriander-garlic paste) blended with a robust spice mix. A light batter made from egg white, fine gram flour, and cornflour coats the prawns, creating an ultra-crispy crust that stays crunchy thanks to a brief double-fry technique. Finished with a zesty special green chutney, this snack pairs beautifully with pav, salad onions, and a squeeze of fresh lemon..
Ingredients of Prawns Koliwada Recipe
For the prawns (first marination)
- Prawns: 500 g, cleaned and deveined
- Salt: to taste
- Turmeric powder: 1/4 tsp
- Lemon juice: 1 tbsp
Vaatan (green paste)
- Fresh coriander: a small handful
- Garlic: 10–12 cloves
- Ginger: 1/2 inch
- Green chillies: 3 (adjust to heat preference)
- Water: as required for grinding
Powdered spices & batter
- Kashmiri red chilli powder: 1.5 tbsp
- Spicy red chilli powder: 1 tbsp
- Coriander powder: 1 tbsp
- Garam masala: 1/2 tsp
- Cumin powder: 1/2 tsp
- Black salt: 1/2 tsp
- Black pepper powder: 1/4 tsp
- Dry mango powder (amchur): 1/2 tsp
- Chaat masala: 1/2 tsp
- Asafoetida (hing): a pinch
- Lemon juice: 1 tsp
- Oil: 1 tbsp (for marination) + oil for deep frying
- Egg white: 1
- Gram flour (besan), fine: 3 tbsp
- Cornflour: 4 tbsp (gives extra crispiness)
Special green chutney
- Mint leaves: 2 cups
- Fresh coriander: 1 cup
- Onion: 2 medium
- Tomato: 1
- Garlic: 15–20 cloves
- Ginger: 1 inch
- pring onion greens (optional): 1/2 cup
- Green chillies: 8–10 (adjust to taste)
- Tamarind: lemon-sized ball
- Salt: to taste
- Black salt: a pinch
- Chaat masala: a pinch
- Ice cube: 1 (helps keep chutney bright green)
- Water: as required for grinding
Method
1. First marination
- Place cleaned prawns in a bowl. Add salt, turmeric and 1 tbsp lemon juice. Mix gently and let rest for 15–20 minutes.
2. Prepare the vaatan
- In a grinder, combine coriander, garlic, ginger and green chillies with a little water. Grind to a smooth green paste.
3. Main marination and batter
- After the first marination, add the vaatan to the prawns.
- Add all powdered spices: Kashmiri chilli, spicy chilli, coriander powder, garam masala, cumin powder, black salt, black pepper, amchur, chaat masala and a pinch of asafoetida. Add 1 tsp lemon juice.
- Mix gently so the prawns are evenly coated. Add 1 tbsp oil and mix again.
- Add egg white, gram flour and cornflour. Combine thoroughly so each prawn has a light, even coating.
4. Frying: double-fry for extra crisp
- Heat oil in a deep pan to approximately 170°C (moderately hot). If you don’t have a thermometer, the oil should sizzle when a small piece of batter is dropped in.
- Fry prawns in small batches—do not overcrowd the pan. Prawns cook quickly, usually within 1–2 minutes. Remove when lightly golden and place on a sieFlash-fryve to drain.
- Let the fried prawns rest for about 5 minutes while you raise the heat to high.
- the prawns for a few seconds in the hotter oil to crisp up the coating. Drain again on a sieve so excess oil drops off.
Special green chutney
- Combine all chutney ingredients in a mixer-grinder jar and grind to a smooth, bright green chutney. The ice cube helps retain the fresh color and keeps the chutney cool.
- Taste and adjust salt, tamarind or chillies as needed. This chutney is tangy, garlicky and herb-forward—perfect with fried seafood.
Serving suggestions
- Serve prawns hot with a generous spoonful of the special chutney, finely sliced onions, a sprinkle of chaat masala and a squeeze of lemon.
- For a classic street-style bite, place prawns and chutney into lightly roasted pav and enjoy immediately.
Tips, substitutions and variations
- Double fry: The first fry cooks the prawns; the second flash-fry crisps the coating. This is the key to long-lasting crunch.
- Cornflour vs rice flour: Cornflour gives slightly better crispiness than rice flour; you can use a mix if you prefer.
- Fish Koliwada: Substitute prawns with any boneless fish fillet (e.g., rawas). Use the same marination and double-fry method.
- Chicken Koliwada: Boneless or bone-in chicken pieces work with the same marinade; adjust frying time accordingly.
Oil temperature: Moderate heat for the first fry prevents burning and ensures the coating cooks; higher heat for the flash fry gives the final crunch
Final notes
This version of Prawns Koliwada balances heat, tang and texture. The coriander-garlic vaatan and the bold spice mix infuse the prawns, while the egg white plus gram and cornflour batter gives a crackly crust that stays crisp after frying. Pair with the vibrant green chutney and roasted pav for a snack that transports straight to coastal kitchens and street stalls.
Enjoy making this at home — it’s quick, impressive and perfect for weekends, parties or when you crave something crunchy and spicy.
FAQs
What is Prawns Koliwada?
Prawns Koliwada is a popular Mumbai street-style seafood starter where prawns are marinated in spices, coated in a light batter and deep-fried until crispy. It is usually served with green chutney, onions and pav.
Why is it called Koliwada?
The name comes from “Koliwada,” referring to the fishing communities (Koli people) of Mumbai, where this style of spicy seafood fry originated.
Is Prawns Koliwada very spicy?
It is moderately to highly spicy, but you can adjust chilli powder and green chillies to taste.
