How to make Ambat Kolambi - Prawns cooked in tangy masala

This recipe is from the book Konkan Cookbook.

Main Ingredients : Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा), Tamarind pulp (इमली का पल्प )

Cuisine : Maharashtrian

Course : Main Course Seafood

Ambat Kolambi

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.

For more recipes related to Ambat Kolambi 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 Smoersnuk, Baked Fish With Green Salsa, Mackerel Masala, Stuffed Squids.