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Koliwada Prawns


Koliwada Prawns

Koliwada Prawns



Recipe Cook Time


Prawns dipped in a flavor packed batter and fried crisp. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book "A Sense for Spice".


  • 1/2 kg or 15 medium sized prawns

    600 gm skinned fish fillets

    Vegetable oil

    Rice flour

    For the batter:

    1 tsp cayenne pepper powder (substitute with kashmiri chilli)

    2 Tbsp garam masala

    1/2 tsp carom seeds


    1 Tbsp fresh coriander leaves, chopped

    1 Tbsp ginger paste

    1 Tbsp garlic paste

    1/4 tsp red food coloring

    1 lime, juiced


Shell the prawns, remove the tails if desired, de-vein and wash well. Cut the fish into cubes and wash well. Pat both dry with paper towels.

For the batter, take a bowl and mix the cayenne pepper powder, garam masala, carom seeds, salt (to taste), coriander leaves, ginger paste, garlic paste, red food coloring and lime juice together.

Add the seafood and coat well with the batter. Then coat each piece well in rice flour.

Heat oil on high heat in a pot. Then reduce the heat to medium and fry each piece of seafood for 3-4 minutes till golden and cooked.

Serve hot.

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Key Ingredients: prawns, vegetable oil, fish, carom seeds, ginger, garlic, fish fillet, Rice flour, cayenne, garam masala, Salt, coriander leaves, lemon juice