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By Chef Chandan Prajapati

Prawn Koliwada with Mint Chutney and Kachumber Salad / Jhinga Koliwada

INGREDIENTS

Prawns with shells (15/16 size) – 1 kg or 15 to 16 pieces per kg

Oil for deep frying

Besan or Gram flour – 4 tbsp

Rice flour - 2 tbsp

Ginger and garlic paste – 2 tbsp

Kashmiri red chilli paste – 1 tbp

Turmeric powder – 1/4 tsp

Coriander powder – ½ tsp

Cumin powder – ½ tsp

Salt to taste

Lemon juice – 1 tsp

Chat masala – a pinch

Water – 2 tbsp

Ajwain or Carom seeds – ½ tsp

GARNISH

Lemon wedge – 1

ACCOPMANIMENTS

Mint Chutney

Kachumber Salad

METHOD

  1. Remove the shells of the prawns and devein them, Rinse under cold running water and dry them with a paper towel.
  2. Now in a clean bowl add the prawns, Besan, rice flour, ginger garlic paste, red chilli paste, turmeric powder, coriander powder, cumin powder, salt, lemon juice, chat masala and little water.  Rub the carom seeds with the palm of your hands for few seconds and add to the bowl. Mix well so that there is a smooth coating around the prawns.
  3. Heat oil for frying and deep fry the prawns carefully by dipping one by one. Fry till the prawns turn golden yellow in colour.
  4. Arrange the fried prawns on a platter and serve garnished with lemon wedge. Sprinkle some chat masala to enhance the flavor.  For the accompaniments serve Mint chutney and kachumber salad.
  5. For preparing Kachumber salad make a fine julienne of 1 onion, 1 cucumber seeded, 1 tomato, few leaves of cabbage and half of green bell pepper. Mix these julienned veg with 1 chopped green chilli, 1 tbsp of chopped fresh coriander, little salt, lemon juice, a pinch of red chilly powder and little chat masala. The kachumber salad is ready to be served.

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