Crispy, spicy prawn (Shrimp) fry a.k.a. Kolambi fry in Marathi is a dish that is very close to my heart as I have many fond childhood memories associated with it.
My grandmother would make these on a Sunday and my brother and I would come crawling to the kitchen and munch on these when they were just fresh off the pan. I cannot guarantee how many actually did make it to the dining table but our tummies were very happy! 😀
This dish is hugely popular in Maharashtra especially along the coastal lines and you need good sized prawns that can stand up to all the sweet and spicy flavors of tamarind paste and red chilies!
Even though the list of ingredients may seem long for a simple appetizer dish, be rest assured when you bite into a piece of that prawn it will take you back to your happy place.
Prep Time: 5 minutes
Marination Time: 15 + 30 mins
Cook Time: 8 minutes
Ingredients: 300 gms Prawns shelled and deveined 1 1/2 Tbsp Lemon Juice 3/4 tsp Turmeric Powder 4 tsp Red Chilly Powder 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 3 tsp coriander chutney 3 tsp tamarind paste 3/4 cup Rice flour 1/4 cup Semolina (rawa/suji) Salt to taste Oil to shallow fry.
- Wash prawns under running water and pat them dry using a clean kitchen towel or paper towel.
- Marinate them with salt and lemon juice for 15 minutes.
- In a small bowl mix together turmeric powder, coriander chutney, tamarind paste, red chilly powder, ginger and garlic paste and salt. If you prefer spicy prawns add more red chilly powder in the marination mix. This amount is just perfect for my taste. Apply this mixture to prawns and keep it covered in the fridge for 30 minutes.
- In a separate plate, mix together rice flour and semolina.
- Dust prawns with this mixture and shallow fry on a medium to high flame until they are brown and crispy on both sides about 3-4 minutes each side.
- Drain the excess oil on a paper towel and serve hot.
- Take a bite and tell me if it was nothing short of deliciousness! Served it along side some finger licking Chicken Biryaani.