Kolambi che Tikhale

Kolambi che Tikhate

Marination for prawns:
2 cups prawns preferably medium
1 tbsp tamarind pulp
1 tbsp turmeric powder
Salt as per taste
2 tbsp green paste

Ingredients for green paste:

1 pod garlic (10-12 cloves)
2 green chilles
1 cup chopped coriander
1 tbsp lemon juice
Grind all these ingredients to a fine paste.

For the gravy:
2 onions finely chopped
1 tbsp cumin and coriander powder
1 tsp asafoetida (hing)
1 spring of curry leaf
2-3 cloves of garlic
Pinch of sugar optional
1 cup coconut milk optional
Red Chilli powder as per taste (recommended 1 1/2 tsp)
Coriander and lemon juice for garnishing.

Method

》Devein and rinse prawns well.
》Marinate the prawns with green paste, turmeric powder, tamarind pulp and salt. Set it aside for an hour.
》Heat some oil in a pan. Add asafoetida. Add a spring of curry leaves and 2-3 cloves of garlic(paste).
》 Add onion and saute till the oil starts separating from onion .
》Now add cumin,coriander powder and chilli powder.
》Add the marinated prawns to the onion masala.
》Add 1 cup of water to the content. Cover and cook for 5 to 8 minutes.
》Water content should be at the minimum. In case it becomes too watery you could add a cup of coconut milk to adjust the consistency.
》 Add required amount of salt and a pinch of sugar. This concludes your cooking. Just bring the gravy to boil and garnish the prawns with liberal amount of coriander and a few drops of lemon juice.
》Serve it hot with neer dosa.

TIPS:

Add a pinch of salt to the onion. It helps the onion to caramelise faster.
Never over cook the prawns as it looses the taste and becomes chewy.