Prawn Koliwada

Estimated — 6 ingredients not in food database (100% mass accounted for)

Contains: shellfish

• Black pepper

  5 ml

• Coriander leaves

  chopped

  30 g

• Cumin seeds

  5 ml

• Fennel seeds

  5 ml

• Fenugreek seeds

  5 ml

• Green chilli

  slit

  1 pc

• Lemon juice

  15 ml

• Mustard seeds

  5 ml

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Prawns

  shelled, deveined, heads and shells reserved

  300 g

• Red chili powder

  5 ml

• Salt

  to taste

• Tomato

  finely chopped

  1 pc

• Turmeric powder

  5 ml

• Water

  240 ml

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Method

1. 1Clean 300 g of fresh prawns, remove shells and devein. Keep heads and shells aside for making the base masala.
2. 2In a small bowl, mix 1 tsp cumin seeds, 1 tsp mustard seeds, 1/2 tsp fenugreek seeds, and 1/2 tsp fennel seeds. Dry roast them in a pan over medium heat until fragrant and slightly golden. Let cool, then grind into a fine powder.
3. 3In a large mixing bowl, combine the ground spice mix with 1 tbsp lemon juice, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp black pepper, and 1/2 tsp salt. Add the prawns and toss well to coat evenly. Marinate for 15 minutes.
4. 4Heat 2 tbsp oil in a deep pan over medium heat. Add the prawn heads and shells, sauté for 3–4 minutes until they turn reddish and release aroma.
5. 5Add 1 finely chopped onion, 1 small chopped tomato, and 1 green chili (slit). Sauté until onions turn soft and golden.
6. 6Pour in 1 cup water and bring to a boil. Simmer for 5 minutes to extract flavor. Strain the liquid into a clean bowl, discarding the solids. This is your base broth.
7. 7Return the strained broth to the same pan. Add the marinated prawns and cook on medium heat for 6–8 minutes, stirring occasionally, until prawns turn pink and are fully cooked.
8. 8Garnish with fresh coriander leaves and serve hot with a side of coconut chutney or lime wedges.