| Serves: 4
Style: North Indian (Punjabi) Non-Vegetarian
400 gram(s) prawns shelled and deveined
2 teaspoon(s) red chilli (kashmiri) powder
1 teaspoon(s) garlic paste
1 teaspoon(s) ginger paste
½ teaspoon(s) thymol seeds (ajwain)
1 teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) lemon juice
1 tablespoon(s) plain flour
salt to taste and a pinch of orange-red color
oil to deep fry
onion slices and lemon wedges to garnish
- Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours.
- Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp.
Garnish with onion slices and lemon wedges. TIPS: - The kashmiri chilli powder is of a very bright red color and is less hot compared to the normal type. It gives a lovely red color when added to any dish. The normal red chilli powder will do equal justice to the taste if not the color.
- Fish slices can be used in place of prawns to give Fish Koliwada.
Serve hot with: a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi) and Green Chutney (Hari Chutney) | 
