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Kolambichi Curry (Prawn Curry)
 
Ingredients
 
Prawns medium size (shelled & de-veined) 25-30 approx
Fenugreek seeds (Methi) teaspoon
Cumin seeds (Jeera) 1 teaspoon 
Coconut 1
Parbhi Sambar (Garam Masala) 2 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder teaspoon
Tamarind pulp small lemon sized ball
Onions 8 medium size (finely cut)
Maida (self raising flour) 1 table spoon
Ghee (vanaspati ghee) 5 to 6 tablespoons (sufficient enough to cover the entire bottom of pan)
Sugar 2 to 3 tablespoons
Salt to taste
 
Procedure
 
Grind together half a coconut, fenugreek seeds, cumin seeds, sambar, chilli powder, turmeric powder, to a smooth paste. Extract thick and thin milk from the remaining half coconut. Dissolve the tamarind pulp in the thin milk.
 
In a flat thick bottom pan (Langari), heat the ghee, then add finely cut onions. Fry till golden brown. Then add maida. Fry for a minute. Add the ground paste and till ghee separates. Then add the thin milk. Let it boil for some time. Add the thick milk. When it starts boiling again, add prawns, sugar and salt. Let it simmer till a layer of ghee floats.
 
Personal Touch
 
Serve hot with rice and bread.
 

Meghana (Shaila) P. Rane

 
 
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Coconut Chutney

 
 
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prabhu@pathareprabhu.org