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Prawns Koliwada
(Jhinga Koliwada)


Prawns marinated with spices and deep fried. This is a traditional recipe from the village of the fisherfolk (Koliwada).

Indian Seafood & Fish Recipes

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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

  1. 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.
  2. 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.


  • 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)

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