Prawns/Fish Koliwada..


A crisp starter is what you need during winter dinners, and when craving for some sea food, this recipe will work just right!

My all time favourite, won’t turn out less amazing in chicken too , but definitely try this in prawns and fish too . The term Koliwada refers to fishermen tribes from Indian cities, and this type of delicacy being common in them,   is both quick and mouthwatering. This starter tastes better with mint, chilly  and lemon chutney.


1/2 kg prawns / boneless fish 

1/2 cup curd

2 tbsp ginger garlic paste

2 tsp red chilli powder 

1 tsp garam masala powder

1/4 tsp red food colour 

1 tsp cumin powder

1/2 tsp ajwain( bishops weed)

1 egg

2 tbsp cornflour 

Salt to taste

Oil for frying 

Marinate the prawns/fish with all the ingredients,  except cornflour, for 2 hours. Before frying mix in cornflour  and deep fry in hot oil and serve with mint chutney. Sprinkle some chaat masala powder ( optional), before serving. Garnish with chopped cilantro and onion rings.