Dishoom’s Prawn Koliwada

Name: Dishoom’s Prawn Koliwada
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 20g rice flour; 20g chickpea (gram) flour (from large supermarkets); 2½ tsp deggi mirch (see Know-how); 1½ tsp garam masalaApple-converted-space; 1½ tsp ground cumin; ⅔ tsp ground turmeric; ⅔ tsp fine sea salt; 1 tsp ginger pasteApple-converted-space; 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; Lime wedges; Ready-made tamarind chutney and/or https://www.deliciousmagazine.co.uk/recipes/dishooms-green-vada-coriander-mint-chutney/green vada chutney

Published: 16 Oct 19
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min, plus 6-24 hours marinating

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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

Lime wedges
Ready-made tamarind chutney and/or green vada chutney

Method

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.
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.
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.
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.

Recipe from September 2019 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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

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