Maharashtrian Kolambi Che Lonche Recipe (Prawns In Pickle Masala)
Pickle masala sauteed prawns traditionally made to side steamed rice and a gravy, dal or chutney
Maharashtrian Kolambi Che Lonche Recipe is a very spicy side dish recipe that is made with pickle masala. Mum used to send us a hot lunch every day of the school week. Saturday mornings were spent looking forward to the fish that would invariably arrive in our tiffin due to fish market on every Saturday. Unlike other days when we hurriedly finished our lunch and set off playing, lunch was an unhurried affair, drooling for the seafood that mom would pack for me. Each bite was savored and even sharing among friends was far fetched when there was fish or seafood.
This recipe of pickled prawn completely brings me back those memories. With loads of pickle masala, oil and lemon juice in jumbo prawns, this recipe is lip-smackingly good. Serve Maharashtrian Kolambi Che Lonche Recipe as a side dish with Steamed rice and Hirve Kaalvan Recipe (Fresh Coriander and Coconut Curry).
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Notes:
1. You can also use pomfret or any other firm, mild fish for this pickle. Simply substitute for the prawns and follow the steps above.
2. These keep well in the fridge for about 2-3 days. Actually, I think,these taste better on second day when they have absorbed all those lovely flavours, when kep in an airtight container. The only question is – how long can you keep them away from prying fingers?!
30 M
15 M
45 M
3-4 Servings
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
How to make Maharashtrian Kolambi Che Lonche Recipe (Prawns In Pickle Masala)
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.
Serve Maharashtrian Kolambi Che Lonche Recipe as a side dish with Steamed rice and Hirve Kaalvan Recipe (Fresh Coriander and Coconut Curry).
