If you love Prawn Koliwada , then you must know the best ways to cook, marinate, and enjoy them. From crispy Koliwada prawns to smoky Tandoori prawns, there are so many delicious ways to prepare them. People often ask if prawns are healthy, how to make them soft and tender, or even why they are so expensive. The secret to perfect prawns is not overcooking them, using the right marination, and choosing the best cooking method like grilling, frying, or steaming.
Whether you want to make a spicy curry, a crispy snack, or a quick meal, knowing how to handle prawns properly makes all the difference. Plus, if you’re wondering how to defrost prawns the right way, we’ve got you covered. Let’s explore everything about prawns and make your seafood experience even better! 😋
Ingredients
| Ingredient | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Prawns | 0.5 kg | 1 kg | 2 kg |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Red Chilli Powder | 2 tsp | 4 tsp | 8 tsp |
| Ginger Garlic Paste | 3 tbsp | 6 tbsp | 12 tbsp |
| Lemon Juice | 1 tbsp | 2 tbsp | 4 tbsp |
| Maida (All-purpose flour) | 2 tbsp | 4 tbsp | 8 tbsp |
| Corn Flour | 2 tbsp | 4 tbsp | 8 tbsp |
| Yogurt | 1 tbsp | 2 tbsp | 4 tbsp |
| Kashmiri Chilli Powder | 2 tsp | 4 tsp | 8 tsp |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Ajwain (Carom Seeds) | 1⅓ tsp | 2⅔ tsp | 5⅓ tsp |
| Oil | 2 tsp | 4 tsp | 8 tsp |
How to make:
Cleaning the Prawns
- Wash the prawns properly and dry them with a clean cloth or paper towel.
First Marination
- In a bowl, mix salt, red chili powder, ginger-garlic paste, and lemon juice.
- Add the prawns and mix them well until they are fully coated.
- Let them rest for 15-20 minutes at room temperature.
- After marination, drain any extra liquid from the prawns.
Second Marination
- In another bowl, mix all-purpose flour (maida), corn flour, yogurt, Kashmiri chili powder, salt, carom seeds (ajwain), and oil.
- Stir well to make a thick paste.
- Add the marinated prawns and coat them evenly. The mixture should stick properly.
Frying the Prawns
- Heat oil in a deep pan for frying.
- Once the oil is hot, add a few prawns at a time without overcrowding the pan.
- Fry for about 3-5 minutes or until golden brown and crispy.
- Take them out of the oil and place them on a paper towel to soak up the extra oil.
Serving
- Sprinkle chaat masala on top for extra flavor.
- Serve hot with schezwan chutney or green chutney.
History of Prawn Koliwada
Origins of Prawn Koliwada
Prawn Koliwada is a famous crispy prawn dish that comes from Mumbai, India. It was first made by the Koli community, who are the original fishermen of Mumbai. The word “Koliwada” means a fishermen’s village, where the Kolis have lived for centuries. They have a deep connection with the sea, and seafood has always been a big part of their diet.
Birth of the Recipe
The story of Prawn Koliwada goes back to the 1950s or 60s, when a group of Punjabi migrants arrived in Mumbai after the partition of India. They settled near Sion Koliwada, an area where the Koli fishermen lived. These Punjabis were great at cooking fried snacks, and they experimented with the fresh seafood available there.
They took prawns, coated them in a flavorful marinade using spices like red chili, ajwain (carom seeds), and ginger-garlic paste, and deep-fried them until golden brown. This was a unique mix of Punjabi and Koli cooking styles, creating the now-famous Prawn Koliwada. The dish became an instant hit because of its spicy, crispy texture and mouthwatering aroma.
Traditional Cooking Style
The original Prawn Koliwada recipe was very simple yet flavorful. The prawns were first marinated with spices, lemon juice, and ginger-garlic paste. Then, they were coated with a light batter of all-purpose flour (maida) and corn flour to give them a crispy texture. Instead of using eggs, the natural moisture from the prawns helped the batter stick. Finally, the prawns were deep-fried in hot oil until they turned crispy and reddish-golden in color.
One of the key ingredients in this dish is Kashmiri red chili powder, which gives the prawns their deep red color without making them overly spicy. Ajwain (carom seeds) is another special spice used in the marinade. It not only adds flavor but also helps in digestion, which is useful when eating fried food.
Prawn Koliwada and Mumbai’s Street Food Culture
Over time, Prawn Koliwada became a popular dish in Mumbai’s street food scene. Local restaurants and small roadside stalls, especially near Sion, Dadar, and Juhu, started serving this spicy fried prawn dish. It became a must-try dish for seafood lovers and tourists visiting Mumbai.
The dish pairs perfectly with green chutney, lemon wedges, and a sprinkle of chaat masala, making it even more delicious. Some people also enjoy it with a chilled drink, as the crispy texture and spicy flavors balance out well.
Prawn Koliwada’s Influence on Indian Cuisine
Because of its bold flavors and crispy texture, Prawn Koliwada is now served in many restaurants, dhabas, and even high-end hotels across India. Chefs have also experimented with it, making versions like Chicken Koliwada, Fish Koliwada, and even Paneer Koliwada for vegetarians.
Even though the dish has evolved, the original Koliwada-style prawns remain a favorite among seafood lovers. It is often served as a starter in Indian restaurants, alongside mint chutney and onion slices.
Why Prawn Koliwada is Special
Prawn Koliwada stands out because of its perfect balance of crispiness, spice, and deep flavors. Unlike regular fried prawns, this dish has a unique Punjabi touch, which makes it different from other seafood dishes in India.
Another reason for its popularity is its quick preparation time. Since prawns cook fast, the whole dish can be made within 20-30 minutes, making it a great option for parties and gatherings.
Even today, if you visit old areas of Mumbai like Sion Koliwada, you will find small food stalls selling the original Prawn Koliwada, keeping the legacy of this dish alive.
Conclusion
Prawn Koliwada is more than just a dish; it’s a story of culture, migration, and the love for good food. It represents the fusion of Koli and Punjabi flavors, creating something truly special. From the fishermen’s homes in Mumbai to fine-dining restaurants, Prawn Koliwada has earned its place as one of the most loved seafood dishes in India.
If you love crispy, spicy, and flavorful seafood, Prawn Koliwada is a dish you must try! 😋
FAQ’s
How to make tandoori prawns?
To make tandoori prawns, marinate prawns with yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt. Let them rest for 30 minutes. Then, cook them on a grill, in an oven, or on a pan until they turn golden and slightly charred.
What are Koliwada prawns?
Koliwada prawns are crispy, deep-fried prawns that come from Mumbai’s Koli community. They are coated with spices, flour, and carom seeds (ajwain) before being fried until golden brown.
How much is 1 kg of prawns?
The price of 1 kg of prawns depends on the size and type. In India, it can cost between ₹500 to ₹1500 per kg. Prices change based on location and freshness.
What is Koliwada recipe?
A Koliwada recipe is a deep-fried seafood dish from Mumbai. It uses spicy marination with red chili powder, carom seeds, and flour to create a crispy coating. Prawns, fish, and even chicken can be made Koliwada style.
Are tandoori prawns healthy?
Yes, tandoori prawns are healthy because they are grilled instead of fried. They are high in protein, low in fat, and contain good nutrients like omega-3 fatty acids.
What is the best way to cook prawns?
The best way to cook prawns is to fry, grill, steam, or sauté them. They cook quickly in 3-5 minutes and should turn pink and firm. Overcooking makes them rubbery.
How to marinate prawns for frying?
To marinate prawns for frying, mix ginger-garlic paste, red chili powder, salt, lemon juice, and some flour. Let them rest for 20-30 minutes, then fry them in hot oil until crispy.
What do you mean by Koliwada?
“Koliwada” means “fishermen’s village” in Mumbai. It refers to the Koli community, who are the original fishermen of the city.
How to marinate fish for fish curry?
To marinate fish for curry, coat it with turmeric, salt, red chili powder, and lemon juice. Let it rest for 15-20 minutes before cooking it in the curry.
How to marinate prawns?
To marinate prawns, mix them with salt, spices, lemon juice, and ginger-garlic paste. For deep frying, add a bit of flour and yogurt to make a thick coating.
How to make prawns soft and tender?
To keep prawns soft and tender, don’t overcook them. Cook for only 3-5 minutes on medium heat until they turn pink and curl slightly.
Should I boil prawns before cooking?
No, you don’t need to boil prawns before cooking. They cook quickly, so direct frying, grilling, or steaming is best.
Are prawns healthy?
Yes, prawns are high in protein and low in fat. They are rich in omega-3 fatty acids, vitamins, and minerals.
Why are prawns so expensive?
Prawns are expensive because they are seasonal, require careful farming, and have a high demand. Bigger and fresher prawns cost more.
How to defrost prawns?
To defrost prawns, place them in a bowl of cold water for 15-20 minutes or keep them in the fridge overnight. Do not use warm water, as it affects their texture.
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