Skip to main content

Kolambi Rassa / Prawn (Shrimp) Curry

Kolambi Rassa
Friday is here and our weekend has started. Weekend calls for some special food and our today's menu is a Marathi meal - Jwari Bhakri (Jowar flatbread) and a spicy sea food curry. Rassa is a hot Maharashtrian curry, where both veggies or meat can be cooked. Here is my take on the popular Kolambi Rassa, less hot and with a few hacks.

Ingredients:
Prawns/Shrimps/Kolambi - 20 big
Lime Juice - 2 tbsp
Red Chili Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Red Onion - 1 big
Roma Tomatoes - 3 medium
Ginger - an inch piece
Garlic - 4 big cloves
Dry Red Chilies (Byadagi variety) - 2
Bay Leaf - 1
Meat Masala or any other seasoning - 1 1/2 tsp
Coriander/Cilantro Leaves - few sprigs
Oil - 2 1/2 tbsp
Salt

How to make Kolambi Rassa:
  • In a mixing bowl, prepare the marinade. Add lemon juice, chili powder, turmeric and little salt. Mix well. Add cleaned shrimps and coat them well. Cover the bowl with a plastic food wrap and refrigerate for about an hour.
  • Julienne slice the onion and roughly chop the tomatoes. Finely chop cilantro.
  • Heat about 2 tbsp oil in a pan. Add onions and sauté until onions turn golden brown.
  • Blend sautéed onions, tomatoes, red chilies, ginger and garlic to a smooth paste. Avoid adding water.
  • In the same pan, add about 1/2 tbsp oil. Add bay leaf and sauté for a minute or so. Add the ground onion tomato paste and sauté at low heat for a couple minutes. Now add the marinated shrimps (discard the marinade) to the pan.  Saute for about 2 minutes. Now add about 1/2 cup water, meat masala and little salt. Cook it covered until shrimps are cooked. Add more water if required.
  • Traditionally, Kanda Lasun Masala is used for this Rassa. Since I didn't have it, I used meat masala. You can use any other spice seasoning of your choice - Garam Masala, Chettinad Masala and so on.
Garnish Prawn Rassa with cilantro. Serve with a flatbread or rice. We love this curry with Bhakri, lemon wedges and raw onions.
Labels:

Comments

  1. Priya SureshJune 18, 2013 at 6:05 AM

    Fingerlicking shrimp curry,love to enjoy with some rice.

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...
9 comments
Read more