How to make Malwani Kolambi Sukke -
Spicy and delicious – this prawn curry is very popular amongst the malwanis.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga), Salt (नमक)
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Malwani Kolambi Sukke checkout Palak Methi Prawns, Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai . You can also find more Main Course Seafood recipes like Mangalorian Fish Curry Lemon Coriander Prawns Fried Fish in Black Bean Sauce Roasted Garlic Prawns
Malwani Kolambi Sukke 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 : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Malwani Kolambi Sukke Recipe
Prawns (kolambi/jhinga) 200 grams
Salt to taste
Lemon juice 1 tablespoon
Onions 3 medium
Dry coconut (khopra) grated 1/4 cup
Dry Sankeshwari chillies 3-4
Black cardamoms 2
Green cardamoms 2
Cloves 3-4
Cinnamon 1 inch stick
Star anise 1
Dagad phool 3-4
Coriander seeds 1/4 teaspoon
Cumin seeds 11/4 teaspoon
Oil 3 tablespoons
Curry leaves 4-5
Tomatoes chopped 2 medium
Turmeric powder 1/4 teaspoon
Coconut milk 1/2 cup
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 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.
Step 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.
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