Jeera Miri Kolambi Recipe – Cumin & Black Pepper Prawns
The Jeera-Miri Kolambi Recipe, also known as Cumin & Black Pepper Prawns, shares similarities with the Jeera Miri Chicken. This dish features the punch of black pepper combined with the heat of red chilies. Additionally, curry leaves are incorporated, enhancing the overall flavor profile of the recipe.
Ingredients
- 300 grams Prawns, shelled and deveined
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 5 Curry leaves
- 4 tablespoons Oil
- 2 tablespoons Coriander (Dhania) Leaves
For the spice paste
- 1 inch Ginger
- 2 cloves Garlic
- 1 teaspoon Turmeric powder (Haldi)
- 2 Dry Red Chillies
- 10 Whole Black Peppercorns
- Salt, to taste
- 1-2 teaspoons Malt vinegar
Instructions
- To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water. Make a smooth spice paste.
- Marinade the prawns with the paste and add some salt. Keep aside.
- Heat the oil in a kadai. On a medium high heat, add the curry leaves and the onions. Stir occasionally.
- When the onions are caramelized, add the tomato paste or chopped tomato. Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.
- Add the prawns along with all the spice paste they were marinaded in. Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated. (If you want, you can add more water and you can make a gravy dish from the same prawns as well.
- Garnish with chopped coriander leaves and serve hot.
Tried this recipe?Let us know how it was!