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
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
How to Make Koliwada Prawns
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.