Prawn Koliwada With Rice Recipe

About this recipe

Prawn Koliwada is a traditional coastal Indian delicacy from the Koli community of Maharashtra. Juicy prawns are marinated in a flavorful blend of spices, gram flour, and yogurt, then deep-fried to golden perfection. Paired with fragrant steamed rice, it's a comforting, satisfying dinner ideal for family gatherings.

Ingredients

• 100 g Coriander Leaves
• 10 pcs Prawns
• 1 kg Rice
• 50 Grms Garam Masala Handmade Spices 50 Grms
• - Besan
• - Rice Flour
• 200G Adrak Lasun Paste (200g)
• 200G Red Chilli Powder (Kashmiri) 200g
• 20 g Turmeric Powder
• - Coriander Powder
• 50 g Cumin Powder
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 200 g Dahi
• 1 liter Sunflower Oil
• 100 g Lemon

Instructions

1. 1. Wash and devein the prawns, keeping the tails intact. Pat them dry with a kitchen towel.
2. 2. In a large mixing bowl, prepare the marinade by combining gram flour, rice flour, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, lemon juice, and yogurt. Mix well into a smooth, lump-free batter.
3. 3. Add the prawns to the marinade and coat them evenly. Let them rest for 10 minutes to absorb the flavors.
4. 4. Heat oil in a deep frying pan over medium heat until hot but not smoking. Test by dropping a small amount of batter—if it sizzles, the oil is ready.
5. 5. Carefully drop the marinated prawns into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. 6. While frying the prawns, rinse the rice thoroughly and cook it in a pot with 4 cups of water and a pinch of salt. Cover and cook for 10-12 minutes until the rice is tender and fluffy. Drain excess water if needed.
7. 7. Serve the hot Prawn Koliwada alongside steamed rice. Garnish with freshly chopped coriander and lemon wedges. Enjoy your meal!