How to make Kolambiche Atale -

Kokum and pathare prabhu masala give a special taste to this prawn curry.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Kokum petals (कोकम की पँखड़ियाँ)

Cuisine : Goan

Course : Main Course Seafood


For more recipes related to Kolambiche Atale checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Peppered Prawns in Coconut Milk Masala Prawns Soft Creamy Eggs With Prawns Bangdyache Humman

Kolambiche Atale

Kolambiche Atale Recipe Card

Print

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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolambiche Atale Recipe

  • Prawns (kolambi/jhinga) 400 grams

  • Kokum petals 5-6

  • Turmeric powder 1/2 teaspoon

  • Onions chopped 2 medium

  • Green chillies chopped 4

  • Red chilli powder 1/4 teaspoon

  • Garlic chopped 4-5 cloves

  • Pathare Prabhu Masala 1 teaspoon

  • Fresh coriander leaves chopped 1/4 cup

  • Salt to taste

  • Oil 3 tablespoons

Method

Step 1

Clean, de-vein and wash prawns and keep aside. Soak kokum in one fourth cup lukewarm water for fifteen minutes. Squeeze lightly and strain the pulp. Mix prawns, turmeric powder, onion, green chillies, red chilli powder, garlic, pathare prabhu masala, half the coriander leaves and salt together.

Step 2

Set aside for fifteen minutes. Heat oil in a pan, put the above prawn mixture, sauté for a few seconds. Add the kokum pulp and one cup of water, cook on low heat for ten to fifteen minutes.

Step 3

When the mixture becomes almost thick, remove from heat. Serve hot garnished with remaining coriander leaves.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 www.sanjeevkapoor.com 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.