Dishoom's Prawn Koliwada recipe | delicious. magazine

Name: Dishoom's Prawn Koliwada recipe | delicious. magazine
Ingredients: 20g rice flour; 20g chickpea (gram) flour (from large supermarkets); 2½ tsp deggi mirch (see Know-how); 1½ tsp garam masalaApple-converted-space; 1½ tsp ground cumin; ⅔ tsp ground turmeric; ⅔ tsp fine sea salt; 1 tsp ginger pasteApple-converted-space; 2 tsp garlic paste; 2 tbsp finely chopped fresh curry leaves (from large supermarkets or amazon.co.uk – or use dried); 40ml lime juice; 300g sustainable raw, peeled king prawns; Vegetable oil for deep-frying; For the green vada chutney (optional); ½ tsp cumin seeds; 20g fresh coriander; 20g fresh mint leaves; 5g granulated sugar; 5g roughly chopped green chilli; 25ml lime juice; 25ml water; To serve; Lime wedges; Ready-made tamarind chutney and/or green vada chutney

www.deliciousmagazine.co.uk

Indian restaurant Dishoom's prawn koliwada makes a delectable seafood starter or snack. This recipe uses prawns, but tilapia, cod or hake all work nicely.

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Ingredients

20g rice flour
20g chickpea (gram) flour (from large supermarkets)
2½ tsp deggi mirch (see Know-how)
1½ tsp garam masalaApple-converted-space
1½ tsp ground cumin
⅔ tsp ground turmeric
⅔ tsp fine sea salt
1 tsp ginger pasteApple-converted-space
2 tsp garlic paste
2 tbsp finely chopped fresh curry leaves (from large supermarkets or amazon.co.uk – or use dried)
40ml lime juice
300g sustainable raw, peeled king prawns
Vegetable oil for deep-frying
For the green vada chutney (optional)
½ tsp cumin seeds
20g fresh coriander
20g fresh mint leaves
5g granulated sugar
5g roughly chopped green chilli
25ml lime juice
25ml water
To serve
Lime wedges
Ready-made tamarind chutney and/or green vada chutney