If there’s one thing on my mind when I land in Mumbai, it’s how soon I get to the local Koliwada stall to get my fix of Koliwada Prawns. Koliwada refers to a colony of Kolis or fishermen and there are several colonies all over Mumbai, formerly known as Bombay. And of course these fishermen have the most exquisite fish markets in their colonies where they sell the freshest seafood straight out of the Indian Ocean. Prawn & Fish Koliwada originated from such a Koli and has made it’s way across food stalls and restaurants in Mumbai, the state of Maharashtra and all over India. It was rumoured to have been invented by a sardar actually and hence its also popular in Punjabi cuisine. And why stop at India, today it’s made it’s way into my kitchen in Canada.And I hope this recipe makes it’s way to your kitchen soon.
This recipe is super simple – delicious prawns or shrimp, gram & regular flours, spices, ginger and garlic. When they hit that oil, they are super crunchy and will be devoured immediately.

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Koliwada Prawns


  • 500 gms 1 lb 10 oz Prawns or Shrimp shelled & deveined
  • 1 tsp each Ginger & Garlic paste
  • 1 tsp Kashmiri Chilli powder
  • 1 tsp Cumin powder
  • Juice of a Lime
  • Salt
  • 2 tbsps Gram flour
  • 2 tbsps Rice Flour
  • 1 tsp red Kashmiri Chilli powder
  • 1 tbsp Yogurt
  • 1 tbsp Oil
  • Salt
  • Water


  1. Marinate the Prawns with the Ginger & Garlic paste, Chilli powder, Cumin powder, Lime juice & Salt and keep aside
  2. Make a batter with the rest of the ingredients and mix in the Prawn or Shrimp
  3. Heat the oil and deep fry