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Kolambiche Khadkhadale (Spicy Prawn Curry)
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| Ingredients |
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| Prawns |
15 medium size (shelled and deveined) |
| Red chilli powder |
2 teaspoon |
| Parbhi Sambar |
1½ teaspoon |
| Turmuric powder |
½ teaspoon |
| Garlic paste |
1½ tablespoon |
| Oil |
8 teaspoon |
| Asafoetida |
a pinch |
| Salt |
to taste |
| water |
1 - 1½ cup
(approx.) |
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| Procedure |
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| In a thick bottom pan, heat oil. Add garlic paste and
asefoetida and fry till the garlic is light brown. Then add prawns, red chilli
powder, parbhi sambar, turmuric powder, salt and water. Boil the curry till
prawns are cooked. Serve hot with plain steamed rice. |
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Personal Touch |
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You can also make Khadkhadle of lobsters or crabs. The amount
of water may vary depending on the consistency of the curry required. |
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Meghana (Shaila) P. Rane |
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