How to make Taleli Kolambi -

Prawns marinated and then deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Goan

Course : Snacks and Starters

For more recipes related to Taleli Kolambi checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Bhutta Sandwich Dhokla Bulghur Kofta Mini Calzone

Taleli Kolambi

Taleli Kolambi Recipe Card


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


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.

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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 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.