Kolambiche Bhujne | Cooking With Archana | Sanjeev Kapoor Khazana

Prawns cooked with potatoes in spicy gravy.

KOLAMBICHE BHUJNE

Ingredients

250 grams medium prawns (kolambi), head discarded
2 medium potatoes, cut into roundels
2-3 tablespoons oil
7-8 garlic cloves, crushed
½ teaspoon asafoetida (hing)
½ teaspoon turmeric powder
1 tablespoon chopped fresh coriander leaves + for garnishing
2-3 tablespoons coriander leaves-garlic paste
1 tablespoon mixed masala
Salt to taste
2-3 kokum petals

Method

1. Heat oil in a deep non-stick pan. Add garlic cloves, asafoetida, turmeric powder and coriander leaves and sauté for 30 seconds.
2. Add potato roundels, 1 tablespoon coriander leaves-garlic paste, mixed masala, prawns and 1 cup water, mix, cover and cook on high heat for 10 minutes.
3. Add salt and kokum, mix and cook for 2-3 minutes.
4. Serve hot garnished with coriander leaves.

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