Maharashtrian Kolambi Che Lonche Recipe (Prawns in Pickle Masala)
The Maharashtrian Kolambi Che Lonche Recipe is an intensely spicy side dish created using pickle masala. During my school days, my mom would pack us a hot lunch every day of the week. Saturdays were particularly special as they brought the anticipation of receiving fish in our tiffin, thanks to the fish market on those days. Unlike the usual hurried lunches, Saturdays were an unhurried affair, relishing the seafood delights packed by my mom. Each bite was savored, and sharing with friends was a distant thought when seafood was on the menu.
Ingredients
- 350 grams Prawns, (tiger or jumbo prawns), shelled and deveined
- 3 teaspoons Methi Seeds (Fenugreek Seeds)
- 2 cloves Garlic, crushed
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Pickle masala
- 1-1/2 teaspoons Lemon juice
- 1/4 cup Oil
- Salt, to taste
Instructions
- To begin making Maharashtrian Kolambi Che Lonche Recipe, marinate the prawns in a mixing bowl with the garlic paste, salt and turmeric. Keep aside for about 15-20 minutes.
- Heat the oil in a deep pan. Fry the prawns until just done (al dente). Drain and keep aside.
- Reduce the heat. Then in the same oil, add the fenugreek seeds and the pickle masala. Stir well. Add the lemon juice.
- Add the prawns back and cook for another 3-4 minutes, on a very low heat and switch off.
Tried this recipe?Let us know how it was!