[vc_row top_margin=”0″ bottom_margin=”0″ css=”.vc_custom_1494225050771{margin: 0px !important;border-width: 0px !important;padding: 0px !important;background-color: #fef5f1 !important;}”][vc_column css=”.vc_custom_1494225088589{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_row_inner css=”.vc_custom_1494225073793{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner css=”.vc_custom_1494225109438{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_empty_space height=”20″ css=”.vc_custom_1493986462963{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1494225138822{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner width=”1/6″ css=”.vc_custom_1494225161564{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_text css=”.vc_custom_1515243276445{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 10px !important;padding-left: 0px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;}”]
[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1494226584379{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1595253750231{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Prawn Koliwada originated from the streets of Koliwada in Mumbai and has now a popular starter dish in many restaurants. Though traditionally small to medium sized prawns are used (is crunchier), larger prawns are also used (can turn out to be chewy when it cools off on the plate).
500g Prawn | small to medium-sized, shelled
STEP1
Squeeze the juice of 2 lime into a suitable sized glass/ceramic bowl of tepid water. Add 2 tsp of salt. Soak the prawns in the lime water for 8 hours.
STEP2
Make a marinade paste using:
2 Tbs Curd (thick)
¾ cup Besan
1 Tbs Cornflour
1 Tbs Ginger-Garlic paste
2 Tbs Kashmiri Chili powder
1 tsp Tamarind paste
1 tsp Ajwoin seed
6 tsp mumbai masala
Little water [to whip up paste]
STEP3
Drain off the prawn from the lime water. Lightly rinse the prawn and pat dry any excess water. Mix the prawn thoroughly into the marinade paste and keep aside in a cool place for at least 1 hour.
STEP4
Half-fill a karahi with oil. Over medium flame gradually heat the oil till ready for deep frying—approx 180°C or 355°F. Lower the heat slightly and start deep frying the marinade coated prawns. Ensure that the oil is not crowded and each prawn is able to fry without sticking to each other. Fry till the coating looks crisp (usually 2 minutes)
STEP5
Drain off oil and place the fried prawn on paper towels to absorb excess oil. Squeeze some lime, sprinkle some classic chatpata chaat masala (or any other chaat masala) and serve with Green Chutney.
If you liked Prawn Koliwada, you may also like:
• Prawn Chaat
• Fish Koilwada
• Masala Fried Prawn[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1518337463565{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Stay home and enjoy the Mumbai street delicacies. Mumbai street food is very tasty… and sometimes risky. mumbai masala helps to get the taste without the risk. Make delicious tardeo pavbhaji, chowpatti ragdapattis, colaba egg-bhurji, santacruz paya masala, or koliwada style pawn, fish and chicken fry. We have all the recipes. Entertain family and friends (and yourself) with these popular, famous and delicious dishes Mumbai is famous for. Enjoy Mumbai at home; anywhere in the world.
INGREDIENTS
Red Chili, Cumin Seed, Coriander Seed, Fennel Seed, Black Salt, Mustard Seed, Turmeric, Wild Melon (kachri), Black-gram, Chick-pea, Cassava-starch, Black Seed, Curry Leaf, Sesame Seed, Fenugreek Seed, Black Pepper, and Asafetida.
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