Prawn koliwada

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

The deliciously crunchy dish of Prawn Koliwada works as a great starter and appetizer dish. Having gotten its name from the dish made by Punjabi immigrants having settled in Sion-Koliwada region of Mumbai, this deep-fried, crunchy dish has a distinct red colour because of the presence Kashmiri red chili powder. Firstly, the prawns need to be peeled, deveined, washed thoroughly and patted dry. Next, they need to be marinated in a mixture of salt, lemon juice, coriander powder, red chilli powder, and ginger garlic paste, and set aside for at least 15 to 20 minutes. After that, squeeze out the extra moisture before adding oil, yogurt, lemon juice, Kashmiri chilli powder, besan/gram flour, and all-purpose flour, and mixing it. Finally, add the prawns one by one into medium high heated oil which is perfect for deep frying. Fry them in batches until they assume a beautiful, rich golden-brown colour on all sides. In case you do not wish to fry them, arrange the marinated prawns in a baking tray on an aluminium foil, drizzle a little oil on the prawns, and broil them at a high temperature for at least 5-7 minutes on all sides till they turn golden-brown. Some chaat masala on the top, some green chutney on the side, and your Prawn Koliwada is ready to be feasted upon.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 12 - medium sized prawns
  • 1.5 tbsp - gram flour/besan
  • 1 tsp - all - purpose flour
  • 1 tbsp - yogurt
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1.5 tbsp - lemon juice
  • 1 tbsp - Kashmiri red chilli powder
  • 1 tsp - coriander powder
  • Salt, to taste
  • 1 tsp - oil for marination
  • Oil for deep frying
  • 1 tsp - chaat masala

How to Make Prawn koliwada

  • Peel and devein the prawns, wash thoroughly and pat dry.
  • Marinate the prawns in ginger garlic paste, 1/2 tbsp Kashmiri red chilli powder, coriander powder, 1 tbsp lemon juice and salt for 15 to 20 minutes.
  • Squeeze out the extra moisture, add all-purpose flour, gram flour/besan, 1/2 tbsp Kashmiri chilli powder, rest of the lemon juice, yoghurt and 1 tsp of oil.
  • Mix all the spices with the marinated prawns.
  • Prepare oil for deep frying, making sure to maintain the temperature at medium high.
  • Add one prawn initially in the hot oil to check if it is sufficiently hot.
  • Add the marinated prawns in the hot oil in batches, and fry till they turn a rich golden brown on both 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, and BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown.
  • Sprinkle chaat masala on top, serve with green chutney or ketchup.
  • Recipe Courtesy: