Prawns Koliwada (Jhinga Koliwada)

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.

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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