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Kolambi che Aatle | Sweet & Sour Prawns Curry

The tanginess of tamarind mixes with the sweetness of sugar to make this mouth-watering delicacy. It hails from the ancient kitchens of the Pathare Prabhu community of India’s Mumbai region. 

Recipe
Prepartion Time: 10 mins Cooking Time: 15 mins
Ingredients: Method:
  • 400 gm medium-sized prawns, peeled and deveined
  • 2 medium-sized onions, finely chopped
  • 1 ½ tsp ginger garlic paste
  • some tamarind, soaked in warm water
  • coriander, finely chopped
  • pinch of asafoetida, or hing
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp parbhi sambar. This is the special masala of the Pathare Prabhus. If you don’t have this masala, you may use Indian garam masala instead. Every spoon of Parbi Sambar, replace with  3/4th tsp garam masala and 1/4 tsp dhana jeera powder or cumin coriander powder
  • 1 to 1/2 tsp sugar
  • salt to taste
  • Heat 2 tbsp oil in a pan
  • add chopped onions
  • add ½ tsp turmeric powder
  • add 1 tsp red chilli powder
  • add 1 tsp parbi sambar
  • ½ tsp sugar & mix well
  • add ginger garlic paste and mix again
  • add prawns
  • add a little bit of water & shake gently
  • cook for 2-3 mins
  • add the tamarind pulp and let it cook for another 1 min
  • add the salt & it’s done!
Tip: Stir the prawns gently so they don’t break. Using a rubber spatula helps.

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