Step-by-Step Instructions

1. 1.First Marination of Prawns

   Take 500 grams of cleaned and deveined prawns in a bowl. Add salt to taste, 1/4 tsp turmeric powder, and 1 tbsp lemon juice. Mix everything well with your hands to coat the prawns evenly. Marinate for 15-20 minutes.

2. 2.Prepare Green Paste (Watan)

   While the prawns marinate, prepare the green paste. In a grinder, add a small handful of fresh coriander, 10-12 cloves of garlic, 1/2 inch ginger, 3 green chilies, and a little water. Grind to a smooth paste.

3. 3.Second Marination of Prawns

   After 15-20 minutes, add the prepared green paste to the marinated prawns. Then add 1.5 tbsp Kashmiri red chili powder, 1 tbsp spicy red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp black salt, 1/4 tsp black pepper powder, 1/2 tsp dry mango powder, 1/2 tsp chaat masala, a pinch of asafoetida, and 1 tsp lemon juice. Gently mix all the spices with the prawns until they are well coated.

4. 4.Add Oil and Coating Ingredients

   After mixing the spices, add 1 tbsp of oil and mix again. Then, add 1 egg white, 3 tbsp fine gram flour (besan), and 4 tbsp corn flour. Mix thoroughly with your hands to ensure each prawn is perfectly coated with the mixture.

5. 5.First Fry the Prawns

   Heat oil in a pan to approximately 170°C (moderately hot). Carefully drop the coated prawns one by one into the hot oil. Do not overcrowd the pan, as this can lower the oil temperature and prevent crispiness. Fry the prawns for 1-2 minutes until they are partially cooked and lightly golden. Remove them from the oil and place them in a strainer to drain excess oil.

6. 6.Rest and Double Fry for Crispiness

   Let the partially fried prawns rest for 5 minutes. Meanwhile, increase the oil temperature to make it hotter. Once the oil is hot again, flash fry the prawns for a few seconds until they are crispy and golden brown. Remove them from the oil and place them in a strainer to drain any remaining excess oil.

7. 7.Prepare the Secret Chutney

   In a mixer grinder, combine 2 cups mint, 1 cup fresh coriander, 2 medium-sized onions, 1 tomato, 15-20 cloves of garlic, 1 inch ginger, 1/2 cup spring onion greens (optional), 8-10 green chilies, a lemon-sized ball of tamarind, salt to taste, a pinch of black salt, a pinch of chaat masala, and 1 ice cube. Add water as required and grind everything to a smooth, vibrant green chutney.

8. 8.Serve Prawns Koliwada

   Transfer the crispy Prawns Koliwada to a serving plate. Sprinkle with chaat masala and garnish with fresh mint leaves and onion rings. Serve hot with a squeeze of fresh lemon juice and the special secret chutney.