Fish Koliwada
Crispy, golden-fried fish bites with a tangy, spicy marinade. This iconic street food from Mumbai is the perfect appetizer, bursting with flavors of ginger, garlic, and aromatic spices.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Fish
- b.Cut the boneless fish into 2-inch cubes. Pat them completely dry with paper towels; this is crucial for a crispy coating.
- c.In a mixing bowl, combine the fish pieces, ginger-garlic paste, 1 tablespoon of lemon juice, and half of the salt.
- d.Gently mix until the fish is evenly coated. Let it marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Create the Batter
- b.In a separate large bowl, whisk together the besan, rice flour, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, ajwain, and the remaining salt.
- c.Add the remaining 1 tablespoon of lemon juice.
- d.Gradually add water, about 1 tablespoon at a time, whisking continuously to form a thick, smooth, lump-free batter. The consistency should be like a thick pancake batter that coats the back of a spoon.
- 3
Step 3
- a.Coat the Fish
- b.Add the marinated fish pieces to the batter.
- c.Gently toss with your hands or a spatula until each piece is thoroughly and evenly coated.
- 4
Step 4
- a.Deep Fry the Fish
- b.Heat oil in a deep pan or kadai over medium-high heat to about 175°C (350°F). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- c.Carefully slide the battered fish pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 4-5 minutes, turning occasionally, until the fish is a deep golden-brown, crispy, and cooked through.
- e.Using a slotted spoon, remove the fried fish and place them on a wire rack to drain excess oil and maintain crispiness.
- 5
Step 5
- a.Garnish and Serve
- b.While the fish is still hot, sprinkle generously with chaat masala.
- c.Serve immediately with fresh lemon wedges, onion rings, and a side of green chutney for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. If it's too thin, it won't stick to the fish. If it's too thick, the coating will be doughy and heavy.
- 2Patting the fish completely dry is a non-negotiable step. Moisture will create steam and prevent the fish from becoming crispy.
- 3Maintain a consistent oil temperature. If the oil is too cool, the fish will absorb too much oil and become greasy. If it's too hot, the outside will burn before the fish is cooked inside.
- 4Do not skip the marination time. It allows the flavors to penetrate the fish, making it more flavorful from the inside out.
- 5For the iconic bright red color seen in restaurants, you can add a pinch of edible red food color to the batter, though Kashmiri chilli powder provides a beautiful natural hue.
Adapt it for your goals.
Healthier Version
For a lower-fat option, arrange the battered fish in a single layer in an air fryer basket. Spray with a little oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and cooked through.
Prawn KoliwadaPrawn Koliwada
Substitute the fish with 500g of large, deveined prawns. The cooking time will be slightly shorter, about 3-4 minutes per batch.
Spicier KickSpicier Kick
Add 1-2 finely chopped green chillies or 1 teaspoon of green chilli paste to the initial fish marinade for an extra layer of heat.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses besan (gram flour) and rice flour. Ensure your spices, especially asafoetida if you choose to add it, are certified gluten-free.
Why this is on our healthy list.
Rich in Protein
Fish is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
White fish contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
Aids Digestion
The inclusion of spices like Ajwain (carom seeds) and ginger in the marinade is known in traditional medicine to aid digestion and prevent bloating.
Frequently asked questions
A single serving of approximately 150g contains around 350-400 calories. The majority of the calories come from the fish and the oil absorbed during deep-frying.