Kolbi Ambat or Koli prawn curry recipe
A classic seafood gravy, best eaten with steamed rice or rice flatbreads called bhakri
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 3 |
1 onion, chopped
1 tomato, chopped
5 to 6 garlic, chopped
8 to 10 prawn pieces, deveined
2 tbsp Koli masala
1 tamarind, small
1 tsp turmeric powder
1 tsp chilli powder
2 sprig coriander leaves
½ cup water
Salt to taste
2 tbsp oil
1. Wash, clean and devein the prawns.
2. In a thick-bottomed pan, heat oil and sauté the onions. Next, add tomatoes and chopped garlic; mix well.
3. Add the deveined prawns, Koli masala and mix well.
4. Pour water and add turmeric powder, chilli powder, tamarind and bring the gravy to a boil. Cover and cook on a medium flame for about two to three minutes.
5. Turn the flame off, garnish with chopped coriander and serve hot with bhakri, fugiyas or steamed rice that pairs well with a seafood gravy. Enjoy!
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