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Kolambi Masala
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| Kolambi Masala |
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Information About Dish :
Fishing is the main occupation of the people of Kokan, fish is like life. That is why most of the people living in the Kokan region are non-vegetarians. Kolambi Masala (Prawns Masala) is the pride of Kokan and today if we go to see the taste of this dish is not only limited to Kokan but also this dish is very famous all over Maharashtra. Kolambi Masala is prepared in different ways in different places in Maharashtra and its taste is also different. Kolambi Masala is spicy as the name suggests and the special way it is made in Kokan adds to the flavor of this dish.
Speciality :
Kokam is mainly used in making Kolambi Masala or Prawns Masala in Kokan, so it gets rid of fishy smell and taste. Malvani Masala used in making Kolambi Masala makes the dish even more delicious and tasty, which is the main feature of this dish.
Ingredients :
1) Oil
2) Seven To Eight Curry Leaves
3) Salt
4) Turmeric
5) Spice (Malvani Masala or Chicken Masala)
6) Half A Bowl Of Ginger Garlic Paste
7) Juice Of One Lemon
8) Four Finely Chopped Onions
9) Four Finely Chopped Tomatoes
10) Six To Seven Kokamas
11) One Bowl Of Kolambi Fish or Prawns Fish
12) Cilantro
Procedure :
1) To prepare Kolambi Masala or Prawns Masala, a Konkan special dish, first of all, peel a bowl of prawns fish and carefully separate the hard shell of the fish and the black thread from the fish. Wash all the prawns cleaned in this way three to four times with water and take them out in a bowl.
2) After washing the prawns, add the juice of one lemon, salt to taste, two spoons of ginger garlic paste and mix all this with the prawns fish and keep it for 15 to 20 minutes, this will remove the fishy smell and taste of the prawn fish.
3) After 15 to 20 minutes turn on the gas and place a pan on it. Turn the gas to medium flame and add 4 to 5 tbsp of oil. Once the oil is well heated, turn the gas to low flame and add seven to eight curry leaves, half a teaspoon of ginger and garlic paste to the oil in the pan. When curry leaves and ginger garlic paste are sauteed well in oil, it will waft a very nice aroma through the bursting. Then add four finely chopped onions and again turn the gas to medium flame and fry till the onion turns red. After the onion turns red in the oil, add four finely chopped tomatoes. Stir all these vegetables well and then cover the pan and let the tomatoes steam for 5 minutes.
4) After 5 minutes carefully open the lid of the pan, you will see that the tomato in the vegetable is soft, that means the tomato in the vegetable is cooked, then add roughly a little salt to taste (earlier as we already added the salt to prawns fish for taste, so add roughly a little salt to taste for the onion and tomato. ), add half teaspoon of turmeric, two teaspoons of spice (Malwani masala or chicken masala can be used as per your liking instead of daily use masala as per requirement. ). Then mix all these ingredients properly with a spoon.
5) Then add lemon juice and ginger garlic paste to the prawns fish and along with it add six to seven kokamas as kokam removes the smell of the fish and makes the prawns fish taste better. Then fry all these prawns fish well so that all this ingredients and spices are well mixed with the prawns fish. The very important thing about Prawns Fish is that this fish releases water immediately, so while cooking this fish, do not add water at all as Prawns fish cooks best in steam.
6) Then cover the pan and cook the prawns fish on low flame for 20 to 25 minutes. After 25 minutes, remove the lid and check if the prawns are cooked properly by pressing them with your finger carefully, they will get soft. Then turn off the gas and add finely chopped cilantro over it. In this way the hot, spicy and tasty kolambi masala, a Konkan special dish will be ready to eat with hot roti or with fluffy rice.
Taste :
Delicious And Tangy