Kolambi fry alibag style|Crispy spicy pan fried prawns malvani recipe |shrimp tava stir fry|talleli kolambi

KOLAMBI  FRY  is a popular fish dish from the coastal part of maharashtra mainly from konkan region.

 Konkan being a coastal area, it has its own distinct way of cooking food.
But mainly Fish dishes dominate the Konkani / Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people but you will definitely like the taste.
You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.

Alibag is a seafood lovers’ paradise. Fishes like pomfret, surmai, prawns, lobsters, etc are part of regular cuisine here.
Crispy Prawn fry taste great with fish curry (kalwan) and rice, a malwani feast.You can use the same recipe for bombil , ghol ,paplet  fish fry.

pls click here for malvani masala powder recipe.

Ingredients:

15-20 pieces of kolambi /prawns
To grind into paste
 2-3 garlic cloves
1 inch piece ginger
1-2 small green chilies
1 cup cilantro/coriander

Spices
2-3 tsp malwani masala or red chilli powder ( use as per your taste)
1/2 tsp turmeric powder
Salt as per taste
3 tsp tamarind extract or 1-2 tsp lemon juice

For Coating
1 tbsp semolina
4 tbsp rice flour
½ tbsp turmeric
½ tbsp red chilli powder
Oil for shallow frying


Method:
1 Shell the prawns carefully so that the tails are left unbroken. Devein and rinse the prawns with water. Pat them dry.Apply a little salt, 1 tsp tamarind extract and turmeric and keep aside.
2.Grind  together  green  chilly, garlic, ginger and  corriander  leaves.Now   mix  together  tamarind  pulp, malvani masala  and  ground  paste with salt  .
3. rub this  mixture  to  the  prawns  thoroughly  and  keep  aside  to  marinade at  least  for half to one  hour.
4.Take oil in a pan and let it heat on medium heat.
5. In a dish combine semolina and rice flour and add salt and little red chili powder & turmeric to it.
6. Take the  prawns pieces and dip it in the flour mixture and ensure it is coated on all sides with it.
7. Shallow fry in a pan on medium heat for 2-3  min on each side till the cover is crisp.



Tip:

1.You can substitute malwani masala with red chilli powder and garam masala.

2.You can skip rava  and use only rice flour for coating.

4. Same process can be used to fry other fish like paplet or surmai.

5.Leftover rice flour mixture afterKOLAMBI  fry can be used to make tandalacha pithachi vadi ie rice flour pancakes which can be served as a side dish .