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Crispy, golden-fried prawns with a zesty Parsi-style green masala marinade. Coated in crunchy semolina, this appetizer is a delightful explosion of flavor, perfect for parties or as a special side dish.
Prepare the Prawns
Create the Green Masala
Marinate the Prawns
Crispy, golden-fried prawns with a zesty Parsi-style green masala marinade. Coated in crunchy semolina, this appetizer is a delightful explosion of flavor, perfect for parties or as a special side dish.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 276.84 calories per serving with 29.79g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Coat with Semolina
Shallow Fry to Perfection
Serve Hot
For a gluten-free version, replace the suji (semolina) with coarse rice flour. You can also use panko breadcrumbs for a different kind of crunch.
To make it spicier, add a teaspoon of black pepper to the marinade or increase the number of green chillies. For a milder version, deseed the chillies before grinding.
For a healthier alternative, coat the prawns as directed, spray with a little oil, and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway through. You can also bake them on a lined tray at 220°C (425°F) for 10-12 minutes.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The green masala is made from fresh coriander, mint, ginger, and garlic, all of which are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Prawns provide important minerals like selenium, which supports thyroid function and protects against cell damage, and zinc, which is crucial for a healthy immune system.
A single serving of Tarela Kolmi (approximately 6 pieces) contains around 280-350 calories, depending on the size of the prawns and the amount of oil absorbed during frying.
Tarela Kolmi offers a balance. It's rich in lean protein from prawns and antioxidants from the fresh herbs in the masala. However, it is shallow-fried, which adds fat and calories. It can be enjoyed in moderation as part of a balanced diet. For a healthier version, consider air frying or baking.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Most importantly, pat them extremely dry with paper towels before marinating to ensure a crispy result.
If you don't have suji, you can use coarse rice flour for a gluten-free and very crispy coating. Panko breadcrumbs also work well for a lighter, crunchier texture.
Store leftover Tarela Kolmi in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in a single layer in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it will make them soggy.
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