Malwani Kolambi Sukke

Ingredients list for Malwani Kolambi Sukke

• 200 grams Prawns (kolambi/jhinga)
• to taste Salt
• 1 tablespoon Lemon juice
• 3 medium Onions
• 1/4 cup Dry coconut (khopra) grated
• 3-4 Dry Sankeshwari chillies
• 2 Black cardamoms
• 2 Green cardamoms
• 3-4 Cloves
• 1 inch stick Cinnamon
• 1 Star anise
• 3-4 Dagad phool
• 1/4 teaspoon Coriander seeds
• 11/4 teaspoon Cumin seeds
• 3 tablespoons Oil
• 4-5 Curry leaves
• 2 medium Tomatoes chopped
• 1/4 teaspoon Turmeric powder
• 1/2 cup Coconut milk
• 2 tablespoons Fresh coriander leaves chopped

Method

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.
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.
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.
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.

Nutrition Info