Konkani style Prawns Curry
116.2 هزار بار بازدید -
10 سال پیش
-
Recipe: Kolambi Rassa (Konkani style
Recipe: Kolambi Rassa (Konkani style Prawns curry )
Serves: 2-3
Preparation time: 20 min
Cooking time: 30 min
I am from Ratnagiri in Konkan coastal bay of Maharashtra.
Goa, Ratnagiri and Malvan are the famous tourists places as well as they have rich heritage of veg/nonveg food.
People specially look forward to it for tasty sea food.
This recipe my Mom used to cook very often. So very authentic and tasty recipe from Konkan!!!
Ingredients:
1. 300 gm prawns ( preferably medium sized )
2. 1 medium sized potato cut into small cubes
3. 1 long drumsticks cut into 2-3 inches
For paste ( Vatan):
1. 1 big onion cut into cubes
2. 8-10 garlic cloves
3. 1 to 1.5 inches Ginger ( Adarak) -chopped in small pieces
4. Fresh corianer
5. 1 cup grated dry coconut
For prawns marination:
1. 1/2 lemon juice
2. Turmeric Powder ( haldi )- 1/2 tspoon
3. Salt
For Dry spices:
1. Malvani masala 3-4 tspoon as per your spicy taste
2. Red chilli powder spicy as per the taste ( only if Malvani masala is not available)
3. Garam masala powder - 2 tspoon ( only if Malvani masala is not available)
4. Corriander powder- 1 tspoon
Note: Malvani masala is grinded as a mixture of roasted spicy red chilli and whole garam masala.
Other:
1. 1 medium sized tomato made into puree
2. 3-4 Kokums ( as per your tangy taste )
3. Curry leaves for tempering
4. Cooking oil
Here you go:
1. Clean the prawns and remove their shells. Also devein them properly. Wash it throughly.
2. Marinade the prawns with 1/2 tspoon turmeric, salt and lemon juice for 20-30 min. Keep it aside.
3. Meanwhile heat 1 tbsp oil in a pan and saute grated coconut till it gets light brown in color. It takes 3-4 min.Keep it aside.
4. In the same pan, heat 1 tbsp oil.Saute garlic and chopped ginger into it till garlic gets light brown.
5. Add cut onion and saute till it gets tender and light brown in color.
6. Once onion turn light brown then add roasted dry coconut (from step 3) and fresh coriander leaves and just give a nice stir for 1 min.
7. Switch off the flame and let the mixture cool off.
8. Grind the above mixture into a smooth paste. Do not add too much water.
9. In a kadhai, heat 2 tbspoon oil. Add 4-5 curry leaves.
10. Add the ground masala paste to the kadhai.And saute it for 1-2 min.
11. Add 1 tea spoon coriander powder, 3-4 teaspoon malvani masala. Saute it well for 4-5 min nicely till the mixture leaves off the oil from side.
12. Add prawns,cut potato, and drumstick to the mixture and mix it well.
13. Add 3-4 cups hot water into the mixture as per the consistency required. Cook it on medium flame till first boil.
14. Thereafter lower the flame, add tomato puree and mix it well.
15. Add 3-4 kokums ( shredded in small pieces ).Salt as per taste.
16. Cover the lid. Cook it for 20-25 min on a low flame.
17. Serve hot with Tandalachi Bhakari ( Steamed Rice flour flat bread ) and steamed rice.
Enjoy Sunday Lunch with the Spicy Prawns Curry ;-)
Serves: 2-3
Preparation time: 20 min
Cooking time: 30 min
I am from Ratnagiri in Konkan coastal bay of Maharashtra.
Goa, Ratnagiri and Malvan are the famous tourists places as well as they have rich heritage of veg/nonveg food.
People specially look forward to it for tasty sea food.
This recipe my Mom used to cook very often. So very authentic and tasty recipe from Konkan!!!
Ingredients:
1. 300 gm prawns ( preferably medium sized )
2. 1 medium sized potato cut into small cubes
3. 1 long drumsticks cut into 2-3 inches
For paste ( Vatan):
1. 1 big onion cut into cubes
2. 8-10 garlic cloves
3. 1 to 1.5 inches Ginger ( Adarak) -chopped in small pieces
4. Fresh corianer
5. 1 cup grated dry coconut
For prawns marination:
1. 1/2 lemon juice
2. Turmeric Powder ( haldi )- 1/2 tspoon
3. Salt
For Dry spices:
1. Malvani masala 3-4 tspoon as per your spicy taste
2. Red chilli powder spicy as per the taste ( only if Malvani masala is not available)
3. Garam masala powder - 2 tspoon ( only if Malvani masala is not available)
4. Corriander powder- 1 tspoon
Note: Malvani masala is grinded as a mixture of roasted spicy red chilli and whole garam masala.
Other:
1. 1 medium sized tomato made into puree
2. 3-4 Kokums ( as per your tangy taste )
3. Curry leaves for tempering
4. Cooking oil
Here you go:
1. Clean the prawns and remove their shells. Also devein them properly. Wash it throughly.
2. Marinade the prawns with 1/2 tspoon turmeric, salt and lemon juice for 20-30 min. Keep it aside.
3. Meanwhile heat 1 tbsp oil in a pan and saute grated coconut till it gets light brown in color. It takes 3-4 min.Keep it aside.
4. In the same pan, heat 1 tbsp oil.Saute garlic and chopped ginger into it till garlic gets light brown.
5. Add cut onion and saute till it gets tender and light brown in color.
6. Once onion turn light brown then add roasted dry coconut (from step 3) and fresh coriander leaves and just give a nice stir for 1 min.
7. Switch off the flame and let the mixture cool off.
8. Grind the above mixture into a smooth paste. Do not add too much water.
9. In a kadhai, heat 2 tbspoon oil. Add 4-5 curry leaves.
10. Add the ground masala paste to the kadhai.And saute it for 1-2 min.
11. Add 1 tea spoon coriander powder, 3-4 teaspoon malvani masala. Saute it well for 4-5 min nicely till the mixture leaves off the oil from side.
12. Add prawns,cut potato, and drumstick to the mixture and mix it well.
13. Add 3-4 cups hot water into the mixture as per the consistency required. Cook it on medium flame till first boil.
14. Thereafter lower the flame, add tomato puree and mix it well.
15. Add 3-4 kokums ( shredded in small pieces ).Salt as per taste.
16. Cover the lid. Cook it for 20-25 min on a low flame.
17. Serve hot with Tandalachi Bhakari ( Steamed Rice flour flat bread ) and steamed rice.
Enjoy Sunday Lunch with the Spicy Prawns Curry ;-)
10 سال پیش
در تاریخ 1393/10/27 منتشر شده
است.
116,232
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