L is for Kolambiche Lonche (Pickled prawns)

This one is not for the faint hearted.

You have to love prawns and spice, in that order. One of the Pathare Prabhu favourites, to be savoured over a Sunday lunch with some delicious rice and hirve kaalvan and of course, some fried fish.

Mum used to send us a hot lunch every day of the school week. Home was 5 minutes away but we weren’t allowed to leave the premises. So lunch was delivered to most of us.  Hot food, lovingly packed, only to be polished off in a hurry so that we could spend the lunch break playing with our friends. Not so on Saturdays (fish market days!). Saturday mornings were spent looking forward to the fish that would invariably arrive in our tiffin. Lunch was an unhurried affair, lingering over the fish and when we had this prawn pickle, it took even longer. Each bite was measured, play was forgotten and I am ashamed to admit it now but I tried to sit far away from my friends so that I didn’t have to share this with anyone.

Back to the task at hand. What you need are some fresh jumbo prawns, some pickle masala, oil and lemon juice. What it turns into is pure magic. Give it a go!

L is for Lonche (Kolambiche)

L is for Lonche (Kolambiche)

Ingredients:

350 grams (about 15-18 ) jumbo prawns or tiger prawns (shelled and deveined)

1/4 cup oil

salt to taste

3-4 fenugreek seeds

2 -3 large cloves of garlic, crushed

1/2 teaspoon turmeric

1 heaped tablespoon pickle masala (Bedekar’s)

a quarter of a lemon (about 1.5 teaspoons of lemon juice)

Kolambiche Lonche - Magic in a bottle

Kolambiche Lonche – Magic in a bottle

Method:

1. Marinate the prawns with the garlic paste, salt and turmeric. Keep aside for about 15-20 minutes.

2. Heat the oil in a deep pan. Fry the prawns until just done. Drain and keep aside.

3. Reduce the heat. Then in the same oil, add the fenugreek seeds and the pickle masala. Stir well. Add the lemon juice.

4. Add the prawns back and cook for another 3-4 minutes, on very low heat.

5. Serve hot.

 

Notes:

1. You can also use pomfret or any other firm, mild fish for this pickle. Simply substitute for the prawns and follow the steps above.

2. These keep well in the fridge for about 2-3 days. Actually, I think,these taste better on day 2 when they have absorbed all those lovely flavours. The only question is – how long can you keep them away from prying fingers?

 

 

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
This entry was posted in A-Z Blogging Challenge 2015, Fish, Seafood and tagged , , , , , , , , , . Bookmark the permalink.

15 Responses to L is for Kolambiche Lonche (Pickled prawns)

  1. Shalzzz says:

    Yum, mouth-watering! Makes me want to have lunch now! 🙂 I’m bookmarking!

  2. Suzy says:

    Looks yummy.

  3. Wow! That looks yum! What about open a restaurant? 😉

  4. I love love love this one!!!

  5. Shilpa Garg says:

    Looks tempting but am not a bog fan of sea food. Husband would love this though 🙂

  6. Eli says:

    Ouuu – I am so happy I am not faint hearted. This is one for me, for sure. YUM

  7. shanayatales says:

    Bookmarking this one! Gotta buy shrimp now, else this will haunt me!
    *Shantala @ ShanayaTales*

  8. That’s amazing! I love spice and I love seafood so I reckon this one if definitely is a hit in my books! 🙂

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