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This recipe is typical to the Koliwada fishermen of the Konkan coast, particularly in the Mumbai communities where seafood reigns supreme and appears in myriad guises. Like many fried snacks, the prawns are served with either mint chutney or green chilli chutney.
Recipe from Christine Manfield's Indian Cooking Class
Serves 4
Dairy Free, Gluten Free
Ingredients:
1 tablespoon ginger garlic paste (see below)
½ teaspoon Kashmiri chilli powder
½ teaspoon ground turmeric
Pinch of asafoetida
1 teaspoon sea salt flakes
2 tablespoons cornflour
600 g raw school or harbour prawns, heads removed and tail shells intact
1 litre vegetable oil, for deep-frying
Mint chutney to serve (see below)
Method:
Place the ginger garlic paste, ground spices, salt and cornflour in a bowl with just enough water to make a paste and mix to combine.
Add the prawns and toss to coat well in the spice paste.
Heat the oil in a wok or khadai to 180ºC.
Fry the prawns, in small batches, for 3 minutes or until crisp and cooked through.
Remove with a slotted spoon and drain on paper towel. Serve hot with mint chutney.
Ginger garlic paste
An essential component in many of the recipes in Christine Manfield's Indian Cooking Class cookbook, ginger garlic paste adds essential fragrance and flavour.
Roughly chop equal quantities of garlic cloves and peeled fresh ginger and blend in a food processor with a spoonful of water to form a smooth paste.
Keep refrigerated in an airtight container and use within two days.
Mint chutney
A wonderful accompaniment to fried snacks, kebabs, and meats cooked in the tandoor, this fresh, zingy chutney is best served the day it's made.
It's an ideal option for those looking for a dairy-free condiment.
Dairy Free, Gluten Free, Vegetarian.
Ingredients:
70 g mint leaves
2 small green chillies
2 teaspoons minced ginger
1 tablespoon caster sugar
1 teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
2 teaspoons sunflower oil
Method:
Place all the ingredients together in a food processor or blender and blend to make a smooth paste.
Refrigerate until ready to serve.
