Kolambiche Atale

Ingredients list for Kolambiche Atale

• 400 grams Prawns (kolambi/jhinga)
• 5-6 Kokum petals
• 1/2 teaspoon Turmeric powder
• 2 medium Onions chopped
• 4 Green chillies chopped
• 1/4 teaspoon Red chilli powder
• 4-5 cloves Garlic chopped
• 1 teaspoon Pathare Prabhu Masala
• 1/4 cup Fresh coriander leaves chopped
• to taste Salt
• 3 tablespoons Oil

Method

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

Nutrition Info