Vadvaali Specials:Kanda Kolambi/Prawn Sukka Fry/ Maharashtrian Style Prawns Fry

Vadvaali Specials:Kanda Kolambi/Prawn Sukka Fry/ Maharashtrian Style Prawns Fry

By Harshada
  • Serves: 3 - 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




If you have read our writeup on Vadvaalis, you’d know the love for seafood and the simplicity of most of our recipes. Kanda Kolambi is a simple dry Prawn preparation made with just a bunch of ingredients and fresh medium sized prawns. Traditionally , my Mom made it in a really heavy Iron Pan, that gave the final dish a slightly dark tinge, but made it more healthy and Iron rich. Cooking in a traditional cookware like an iron pan calls for some experience, especially for new cooks who are more accustomed to non stick cookware. Overheat the pan, and you wouldn’t know how to stop the food from burning, an if not optimally hot, you ll land up adding oddles of oil to prevent sticking.  I played it safe this time and preferred making it in non stick fry pan.  

Reference pictures for following the recipe:

Marinated prawns

Adding masalas to chopped onions n potatoes on a pan

Simple and Tasty Prawns Sukka ready!

Ingredients

Directions

  1. Make a paste of Ginger garlic,Green Chillies and Coriander leaves. apply the paste over the prawns and set aside for 15 mins.
  2. Heat oil in a fry pan and add mustard seeds and curry leaves. Once they crackle,add the marinated prawns and lightly fry for few seconds.
  3. Top it up with the chopped onions and potatoes. Without mixing the above, add the salt and turmeric and masala.
  4. Mix everything together , add kokum and cover the pan and cook on a low heat for 10 mins. Check if the potatoes are cooked.
  5. Put off the heat and transfer in a serving plate. Top with fresh chopped coriander leaves
  6. Traditionally its eaten with chapatis and dal-rice or Kalwan(simple fish curry)Bhat(rice)

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak