Recipe Name: Konkani Kolambi Bhaat (prawn Rice)
Kolambi Bhaat is a Maharashtrian dish from the Konkan region. It is basically prawns cooked with rice and coconut milk.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Complexity: Medium

Ingredients:
2 Cups Basmati Rice
2 Cups coconut milk
1 cup medium size prawns cleaned and shelled
2 medium sized onions finely chopped
2 cups water (to cook rice)
1 Tbsps. ginger garlic paste
1 Tbsps. garam masala
2 Tbsps. red chili powder
2 Tbsps. turmeric powder
2 Tbsps. coriander leaves finely chopped
1 Tbsps. mustard seeds
1 Tbsps. cumin seeds
2 Tbsps. biryani masala
2& 1/2 Tbsps. salt
2 Cinnamon sticks
2 black cardamom
5 to 6 peppercorns
2 bay leaves
oil
Extra turmeric and salt for marination

Directions:
Marination: Take prawns in a bowl, add salt and turmeric and keep aside for about an hour. This helps in getting rid of the fishy smell.

– In a cooker take oil, once hot add the cinnamon sticks, cardamoms, bay leaves,
after a few seconds add mustard seeds, cumin seeds. Wait till the seeds splutter and add the onions.

– Let the onions cook until golden brown, add turmeric, red chili powder, ginger garlic paste and biryani masala. Cook for 1 to 2 minutes till it all ingredients mix well

– Now add the marinated prawns, once they start turning red add the rice and keep stirring to mix all ingredients well.

– Add water, salt, garam masala, and coconut milk stir well cover and cook.

– Garnish with coriander and serve hot

Recipe Courtesy- secretindianrecipe

Recipe Author: Neha Lad
IG: nehaladshaw

Note: To publish your recipe here kindly email them on info@fishtokri.com




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 30 mins

Ingredients used in Mangalore Bangude (Mackerel) Rawa Fry

  • Tamarind pulp water-enough to make it in to a paste – 10 ml.
  • Pepper powder – 1 teaspoons.
  • Coriander powder – 2 tablespoons.
  • Chilli powder – 3 tablespoons.
  • Turmeric – 2 tablespoons.
  • Mackerel fresh and good in size – 4 numbers.
  • Salt to taste – 2 teaspoons.
  • Semolina( rawa) – 2 cup.
  • Coconut oil – 6 tablespoons.

Method:

  • Bangude means Mackerel in coastal north Karnataka and udipi coastal line. This is a combinationalways goes well with rice daal.
  • Its very simple to make. Get a nice medium or Good size Fresh¬†Mackerels(Bangude). Clean the fish without beheading it. Once cleaned run knife on the body edges in slant as it would slit in slant on either sides.
  • Apply salt and Turmeric and keep aside till you prepare the ingredients(marinating) required to fry.
  • And they are Red chilly powder ,Coriander powder, pepper powder, ginger garlic paste, salt, tamarind pulp water and semolina for coating .
  • Mix the above together and make it in to a paste apply the paste on the Mackerel (Bangude). once this paste Is applied keep the fish for about 10 to 15 minutes so it absorbs the ingredients and it would give a wonder full taste.
  • Heat the pan with Oil if possible Coconut oil. and now apply the semolina on the fish coat it nicely and place it on the pan see to it that oil is not too much .
  • The mackerel will nicely cook any how . Once the semolina is dark brown turn the sides you can also use hot oil from the pan and keep on spilling on the other side of the fish while frying them , which will add to crisp and better cooking of the mackerel serve it with sliced lemon.
  • This fish fry goes very well with nice white steam rice daal .Try it.

Mangalore Bangude (Mackerel) Rawa Fry