Dishoom’s Prawn Koliwada

Dishoom’s Prawn Koliwada
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus 6-24 hours marinating

Indian restaurant Dishoom‘s prawn koliwada is a deep dive into flavour and makes a delectable seafood starter or snack. Serve with their punchy green vada chutney to cut through the deep-fried richness.

 

Nutrition: For 4

Calories
219kcals
Fat
13.2g (1g saturated)
Protein
15.9g
Carbohydrates
7.9g (0.5g sugars)
Fibre
2.1g
Salt
1.5g
Calories
219kcals
Fat
13.2g (1g saturated)
Protein
15.9g
Carbohydrates
7.9g (0.5g sugars)
Fibre
2.1g
Salt
1.5g

Ingredients

  • 20g rice flour
  • 20g chickpea (gram) flour (from large supermarkets)
  • 2½ tsp deggi mirch (see Know-how)
  • 1½ tsp garam masala 
  • 1½ tsp ground cumin
  • ⅔ tsp ground turmeric
  • ⅔ tsp fine sea salt
  • 1 tsp ginger paste 
  • 2 tsp garlic paste
  • 2 tbsp finely chopped fresh curry leaves (from large supermarkets or amazon.co.uk – or use dried)
  • 40ml lime juice
  • 300g sustainable raw, peeled king prawns
  • Vegetable oil for deep-frying

To serve

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. Serve with lime wedges for squeezing and the tamarind and/or green vada chutney for dipping.

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

Dishoom: From Bombay with Love

delicious. tips

  1. If you prefer, shallow-fry the prawns in 1cm oil in a frying pan, rather than deep-frying them.

  2. Deggi mirch is a mild chilli powder that adds vibrant colour. Find it at theasiancookshop.co.uk and souschef.co.uk. Alternatively you could use paprika or kashmiri chilli powder (from souschef.co.uk)

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