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Crispy, juicy prawns coated in a spiced semolina crust and fried to golden perfection. This Maharashtrian coastal delicacy is a fantastic appetizer or side dish, ready in under 30 minutes.
Marinate the Prawns
Prepare the Semolina Coating
Coat the Marinated Prawns
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Crispy, juicy prawns coated in a spiced semolina crust and fried to golden perfection. This Maharashtrian coastal delicacy is a fantastic appetizer or side dish, ready in under 30 minutes.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 343.47 calories per serving with 31.13g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch or dinner.
Shallow Fry to Perfection
Garnish and Serve
Add 1/2 teaspoon of garam masala or Malvani masala to the marinade for a different flavor profile.
For a different texture, you can use coarse rava or even a mix of rava and breadcrumbs for the coating.
For a lower-oil version, arrange the coated prawns on a baking sheet, spray with a little oil, and bake at 200°C (400°F) for 10-12 minutes, flipping halfway. You can also use an air fryer at 180°C (360°F) for 8-10 minutes.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
This dish provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid and immune system health.
The marinade uses turmeric, ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant properties that can help combat oxidative stress.
One serving of Kolambi Rava Fry (about 6 pieces) contains approximately 280-350 calories, depending on the size of the prawns and the amount of oil absorbed during frying.
While prawns are a great source of lean protein and essential nutrients, this dish is shallow-fried, which adds fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier alternative, try baking or air-frying the prawns.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Most importantly, pat them thoroughly dry with paper towels before marinating to remove all excess moisture.
To ensure the coating sticks, first, pat the prawns dry. Second, press the rava mixture firmly onto the marinated prawn. Third, let the coated prawns rest for 5-10 minutes before frying; this helps the coating set. Finally, don't move them around too much in the pan and flip them only once.
It's excellent as an appetizer with green chutney and onion rings. As a side dish, it pairs wonderfully with Maharashtrian staples like Varan Bhaat (dal and rice) or Solkadhi.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they will lose their crispiness. To reheat, place them in an air fryer or a hot oven for a few minutes to regain some of the crunch.