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| Kolambichi Curry (Prawn Curry) |
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| Ingredients |
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| Prawns |
medium size (shelled & de-veined) 25-30 approx |
| Fenugreek seeds (Methi) |
½ teaspoon |
| Cumin seeds (Jeera) |
1 teaspoon |
| Coconut |
1 |
| Parbhi Sambar (Garam Masala) |
2½ teaspoons |
| Red chilli powder |
2 teaspoons |
| Turmeric powder |
½ 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 |
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| Procedure |
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| 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. |
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| 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. |
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| Personal Touch |
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| Serve hot with rice and bread. |
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Meghana (Shaila) P. Rane |
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