Entree: India – Mumbai & Konkan – कोलीवाडा झिंगा ➤ Koliwada Jhinga (Deep-fried spiced prawn fritters in a crispy Konkan-style batter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 30 min

Total 50 min

Ingredients

- 20 large prawns, peeled and deveined, tails optional, approx. 1 lb (450 g)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 1 tbsp (6 g) Kashmiri red chili powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) garam masala
- 1/2 cup (120 ml) plain yogurt (thick curd)
- 1 large egg (about 50 g)
- 1/2 cup (70 g) besan (chickpea flour)
- 1/4 cup (35 g) rice flour
- 2 tbsp (16 g) cornstarch
- 1/2 tsp (2 g) baking soda
- 8–10 curry leaves (approx. 2 g), whole
- 2 tbsp (8 g) chopped fresh cilantro
- Vegetable oil for deep-frying
- Lemon wedges for serving

Instructions

1. In a bowl combine lemon juice, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, and salt. Add the prawns and toss to coat. Marinate 20–30 minutes in the refrigerator.
2. Meanwhile whisk together yogurt and egg until smooth. Stir in besan, rice flour, cornstarch, and baking soda to form a thick batter; add a little water if needed to reach a coating consistency. Fold in chopped cilantro and tear curry leaves into the batter.
3. Heat a deep pan or kadai with enough vegetable oil for deep-frying to 350°F (175°C). Test with a small drop of batter; it should sizzle and rise.
4. Remove prawns from marinade, pat lightly if excessively wet, then coat each prawn thoroughly in the batter. Work in small batches to avoid crowding.
5. Deep-fry prawns 3–4 minutes per batch, turning once, until batter is crisp and deep golden brown and prawns are just cooked through. Drain on paper towels.
6. Serve immediately with lemon wedges and a sprinkle of chopped cilantro. Prawn Koliwada is best eaten hot and crisp.