How to make Taleli Kolambi - Prawns marinated and then deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Kokum Paste (कोकम पेस्ट )

Cuisine : Goan

Course : Snacks and Starters

Taleli Kolambi Recipe Card

Taleli Kolambi
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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Taleli Kolambi Recipe

  • Prawns 16 Big

  • Kokum Paste

  • Salt to taste

  • Lemon juice 1/2 tablespoon

  • Oil to deep fry

  • For marinade

  • Red chilli powder 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Kokum paste 1/2 tablespoon

  • Rice flour as required

Method

Step 1

Clean and devein prawns, wash them well. Apply salt and lemon juice to prawns. Leave aside for ten minutes.

Step 2

Make a mixture of red chilli powder, turmeric powder, kokum paste and a little water. Put the prawns in the above marination, mix well and check the seasoning.

Step 3

Set aside for half an hour. Dust each prawn with rice flour. Now prawns may be deep fried or shallow fried until light reddish golden brown.

Step 4

Remove onto an absorbent paper and serve hot.