🇮🇳 Indian

Koliwada Jhinga

Name: Koliwada Jhinga
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; a pinch Asafoetida; 1 Lemon; 300 g, shelled and deveined Prawns; 1 cup Gram Flour; 1/2 tsp Ajwain; 2 tbsp Rice Flour

🇮🇳 Indian

Koliwada prawns, fiery red-fried seafood from Mumbai's docks. Craggy, crisp and impossible to eat just one of. Plate with fried green chilies and a dusting of chaat masala.

Prep 20 min Cook 19 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Asafoetidaa pinch
Lemon1
Prawns300 g, shelled and deveined
Gram Flour1 cup
Ajwain1/2 tsp
Rice Flour2 tbsp

Instructions

1
Mix the prawns into a seasoned batter with the gram flour, resting it ten minutes so the flours hydrate.
2
Get the oil shimmering but not smoking; steady medium-high is the fritter zone.
3
Drop spoonfuls of the batter into the oil without crowding; they should each have room to swim.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Pile up, salt lightly, and serve with mint chutney and ketchup within arm's reach.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

Cook it with your pantry → Share this page: /dish/30383

Watch how it's made

Video: Meat India: Prawns Koliwada Recipe · on YouTube