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Prawn Koliwada: Fried Indian Prawns
This fried prawns recipe is Konkoni is origin. Thus the spices used in this Indian prawns recipe are Konkoni in origin. Some people prefer to make this fried prawns dish with coconut and others don't but nevertheless it is spicy and tangy. There are several variations of it and this is the most standard one.
Ingredients For Prawns Koliwada:
1.
Small
prawns
about
20
(without
shells)
2.
Ginger
garlic
paste
1
tablespoon
3.
Red
chilli
powder
1
tablespoon
4.
Garam
masala
powder
(pepper,
cloves,
cardamom,
cinnamon
and
star
anise)
5.
Green
chilies
2
(chopped)
[optional
only
if
you
want
to
make
it
really
spicy]
6.
Lemon
juice
1
tablespoon
7.
Thymol
seeds
or
ajwain
1
pinh
8.
Coriander
leaves
(chopped)
handful
9.
Flour
or
Besan
(gram
flour)
1
cup
10.
Salt
as
per
taste
11.
Oil
(half
of
deep
pan
for
deep
frying)
Procedure
For
Prawns
Koliwada:
- Marinate the prawns with lemon juice and salt for at least 10 minutes.
- Mix flour, ginger garlic paste, red chilli powder, garam masala powder, ajwain and whisk it together with a little bit of water to create a thick paste.
- Make this paste just of the right consistency so that it is neither too dry nor too watery. It should be just about right to make small balls out of the prawns before frying.
- Pour the marinated prawns with the lemon juice into the batter and mix it. You can add the green chillies and coriander powder now.
- Heat oil in a deep pan and wait till it starts steaming. Now pick the prawns and make a small round balls out it; you take a couple of prawns if the prawns are really small.
- Fry the prawns in the oil on medium flame. As Koliwadas are really small there is not much danger of the insides remaining uncooked.
Strain the prawn koliwadas on a tissue paper and serve hot with chopped onions.
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