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Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

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Prawn Koliwada, was another dish we never bothered making at home when I was a child. It was always a take away from Sion Koliwada, along with a few other fish delicacies. Another one of my favourites, that I tried making at home for the first time.  Pretty good I would say. Do try making it too! Happy cooking!! 🙂

This is what you’ll need

Prawns: 250 gms

Besan (gramflour): 3-4tbsp

Plain flour: 1 1/2tbsp

Ginger garlic paste: 1tbsp

Chilli powder: 2-3tsp

Turmeric powder: 1/2tsp

Amchur: 1tsp

Coriander powder: 1tsp

Ajwain: 1tsp

Yoghurt: 2tbsp

Lemon juice: 1tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Clean the prawns and devein them.

2. Marinate the prawns with the ginger garlic paste, chilli powder, coriander powder, turmeric powder, lemon juice and salt for 15 minutes.

3. Make a thick paste with the yoghurt, besan, flour, amchur and ajwain. (add water only if required. I did not)

4. Add the marinated prawns (squeezed out dry) to this paste and mix well to coat all the prawns.

5. Heat oil in a pan and deep fry until golden brown.

6. Serve hot with salad and chutney. You can add a dash of lime or sprinkle some chaat masala before serving.

Approximate preparation and cooking time: 45 minutes (including marination time)

Serves: 2-3

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