Dishoom’s prawn koliwada with green vada (coriander and mint) chutney

Method

1. Mix the flours, spices and salt together in a bowl. Add the ginger and garlic pastes, chopped curry leaves and lime juice, then mix to a smooth, thick paste.
2. Use kitchen paper to pat the prawns as dry as you can. Put in a shallow bowl, spread the spice paste over them and massage it in well to ensure the prawns are evenly coated. Cover and marinate in the fridge for at least 6 hours or up to 24 hours.
3. Heat the oil in a deep fat fryer or other suitable deep heavy-based pan to 180°C (test using a digital probe thermometer – or a piece of bread will brown in 30 seconds). Deep-fry the prawns, in batches if necessary, for 2-3 minutes until deep golden brown and cooked (see tip). Drain on kitchen paper.
4. Recipe continues after advertising adslot-recipe-4
5. Serve with lime wedges for squeezing and the tamarind and/or green vada chutney for dipping.

To make the green vada (coriander and mint) chutney

1. Put a dry frying pan over a medium-high heat. Add ½ tsp cumin seeds, toast for 2-3 minutes, then tip onto a plate to cool.
2. Whizz 20g fresh coriander, 20g fresh mint leaves, 5g granulated sugar, 5g roughly chopped green chilli, 25ml lime juice and the toasted cumin seeds with 25ml water to make a thick sauce.
3. Serve or transfer to a jar and keep covered in the fridge for a day or two.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.