How to make Ambat Kolambi -
Prawns cooked in tangy masala
This recipe is from the book Konkan Cookbook.
Main Ingredients : Prawns (kolambi/jhinga), Tamarind pulp (इमली का पल्प )
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Ambat Kolambi checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Hare Lehsun Ki Machchli Kolambiche Atale Tawa Pomfret Indian Fish Curry - SK Khazana
Ambat Kolambi Recipe Card
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 : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Ambat Kolambi Recipe
Prawns (kolambi/jhinga) shelled and deveined 500 grams
Tamarind pulp 2 tablespoons
Garlic 5-6 cloves
Green chillies sliced 2
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Oil 2 tablespoons
Salt to taste
Fresh coriander leaves finely chopped a few sprigs
Method
Step 1
Heat the oil in a non stick pan. Add the garlic and green chillies and sauté on medium heat for a minute.
Step 2
Add the prawns, red chilli powder and turmeric powder and continue to sauté for two minutes. Add the tamarind pulp and salt along with half a cup of water and bring to a boil.
Step 3
Reduce heat, add coriander leaves and simmer for two minutes. Serve hot.
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