That super spicy masaledar Tawa Kolambi (Kadhai Masala Prawns) done in Konkani style for my Sunday Special Thali. This dish needs to be authentically made in an iron flat pan but unfortunately I have a small heavy bottomed pan, thus used my regular pan. And I am sure the color is suggesting the 🌶🌶🌶 of the dish.
I paired this with roti (Indian Flat Bread)in my thali this afternoon. But it tastes great with naan or jeera rice (cumin flavoured rice) as well.
Tawa Kolambi (Kadhai Masala Prawns)
In a pan add oil and temper mustard seeds for 20 seconds. Add super finely chopped red onion and saute this on a medium flame for a minute or till it changes its color - dont let this turn into brown color.
Once the onion has cooked, add garlic and ginger paste (freshly made paste will take this dish to another level) and 3 vertically slit green chillis. Saute all this for another 3 minutes on medium flame.
Add ground masala - turmeric, chilli, coriander and garam masala (I used Malvani masala, you can use any garam masala available. )
Once all this has cooked on low flame, add 2-3 kokum kernel's (Garcinia Indica) for the tanginess - incase you don't have an access to it lemon, tamarind or tomato will work fine.
And finally add the prawns and cook on slow flame for 5 mins. Garnish it with chopped fresh coriander leaves/cilantro.