Kolambiche Atale Kokum and pathare prabhu masala give a special taste to this prawn curry. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 17 Feb 2016 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga), Kokum petals Cuisine Goan Course Main Course Seafood Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Kolambiche Atale 400 grams Prawns (kolambi/jhinga) 5-6 Kokum petals 1/2 teaspoon Turmeric powder 2 medium Onions chopped 4 Green chillies chopped 1/4 teaspoon Red chilli powder 4-5 cloves Garlic chopped 1 teaspoon Pathare Prabhu Masala 1/4 cup Fresh coriander leaves chopped to taste Salt 3 tablespoons Oil Method Clean, de-vein and wash prawns and keep aside. Soak kokum in one fourth cup lukewarm water for fifteen minutes. Squeeze lightly and strain the pulp. Mix prawns, turmeric powder, onion, green chillies, red chilli powder, garlic, pathare prabhu masala, half the coriander leaves and salt together. Set aside for fifteen minutes. Heat oil in a pan, put the above prawn mixture, sauté for a few seconds. Add the kokum pulp and one cup of water, cook on low heat for ten to fifteen minutes. When the mixture becomes almost thick, remove from heat. Serve hot garnished with remaining coriander leaves. Nutrition Info Calories 896 Carbohydrates 32.3 Protein 79.8 Fat 49.5 #Prawns (kolambi/jhinga) #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article