How to make Malwani Kolambi Sukke -

Spicy and delicious – this prawn curry is very popular amongst the malwanis.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Salt (नमक)

Cuisine : Maharashtrian

Course : Main Course Seafood

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For more recipes related to Malwani Kolambi Sukke checkout Palak Methi Prawns, Kadai Prawns With Roasted Pepper Jam, Prawn Makhni, Prawn in Black Bean Sauce . You can also find more Main Course Seafood recipes like Pepper Garlic Lobster, Baked Fish with Broccoli Sauce, Prawn Thoran, Machchi No Patio.

Malwani Kolambi Sukke

Malwani Kolambi Sukke Recipe Card

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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Malwani Kolambi Sukke Recipe

  • Prawns (kolambi/jhinga) 200 grams

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Onions 3 medium

  • Dry coconut (khopra) grated 1/4 cup

  • Dry Sankeshwari chillies 3-4

  • Black cardamoms 2

  • Green cardamoms 2

  • Cloves 3-4

  • Cinnamon 1 inch stick

  • Star anise 1

  • Dagad phool 3-4

  • Coriander seeds 1/4 teaspoon

  • Cumin seeds 11/4 teaspoon

  • Oil 3 tablespoons

  • Curry leaves 4-5

  • Tomatoes chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Coconut milk 1/2 cup

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Clean, de-vein prawns and then wash thoroughly. Marinate with salt and lemon juice. Chop one onion. Slice the remaining two onions and roast on a tawa till light golden brown. Roast dry coconut on the hot tawa until light golden brown.

Step 2

Roast dry shankeshwari chillies, black cardamoms, green cardamoms, cloves, cinnamon, star anise, dagad phool, coriander seeds and one fourth teaspoon cumin seeds one by one. Cool and rind all the roasted ingredients into a fine paste. Heat oil in a pan, add remaining cumin seeds.

Step 3

When they begin to change colour add curry leaves and chopped onion. Sauté until onion turns into golden brown. Add tomatoes and sauté for about five minutes or till the tomato turns pulpy. Add the ground paste and turmeric powder sauté for three to four minutes.

Step 4

. Add prawns and mix well. Cook on low heat for five to six minutes. Add salt and dry malwani masala. Mix well. Add coconut milk and cook for two to three minutes. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.