Jeera Miri Kolambi Recipe – Cumin & Black Pepper Prawns
Goan Cuisine | Appetizer | Non-Vegetarian
Introduction
If you’re craving a vibrant and flavorful appetizer, look no further than the Jeera Miri Kolambi—also known as Cumin & Black Pepper Prawns. This Goan recipe blends the earthy warmth of cumin and the sharp bite of black pepper to create a deliciously spicy prawns dish. Much like its chicken counterpart, the Jeera Miri Chicken, these prawns are infused with a tantalizing heat from dry red chillies and a fragrant layer of curry leaves that elevate the flavor to new heights. Whether served at a cocktail party or as part of a festive meal, these prawns are sure to impress with their bold, punchy flavors and aromatic spices.
Perfect for those who love the zing of Indian spices, this dish can be enjoyed with coconut rice or a side of tangy raw mango raita. Its versatility also allows it to be served as a finger food with a side of green chutney, making it an ideal choice for any gathering. Let’s dive into the steps for creating this exquisite Goan treat!
Ingredients
For the Spice Paste:
| Ingredient | Quantity |
|---|---|
| Ginger | 1 inch |
| Garlic | 2 cloves |
| Turmeric powder (Haldi) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Whole Black Peppercorns | 10 |
| Salt | To taste |
| Malt Vinegar | 1-2 teaspoons |
| Water | 2 tablespoons (for grinding) |
For the Prawns:
| Ingredient | Quantity |
|---|---|
| Prawns (shelled and deveined) | 300 grams |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Curry Leaves | 5 leaves |
| Oil | 4 tablespoons |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
Nutritional Information (Per Serving)
- Calories: Approx. 220 kcal
- Protein: 30g
- Carbohydrates: 12g
- Fat: 10g
- Fiber: 2g
- Sodium: 500mg
(Please note that these values are estimates based on standard ingredient quantities and may vary based on portion sizes and specific ingredient brands used.)
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Instructions
Step 1: Prepare the Spice Paste
- Begin by making the spice paste. In a blender or food processor, combine the ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, and malt vinegar. Add 2 tablespoons of water and grind until a smooth paste forms. This aromatic spice paste is the foundation of the dish, providing that authentic Goan flavor.
Step 2: Marinade the Prawns
- Place the shelled and deveined prawns in a bowl and add the freshly prepared spice paste. Toss to coat the prawns evenly in the paste. Season with a little extra salt to taste, and let the prawns marinate for about 15-20 minutes. This step ensures that the prawns absorb all the bold, fragrant flavors from the spice mixture.
Step 3: Cooking the Prawns
- Heat the oil in a kadai (or wok) over medium-high heat. Once the oil is hot, add the curry leaves and sauté briefly until fragrant.
- Next, add the chopped onion and cook until it becomes golden brown and caramelized. This will take about 8-10 minutes, and it’s important to stir occasionally to prevent burning.
Step 4: Add Tomatoes
- Once the onions are caramelized, add the chopped tomato or tomato paste to the pan. Stir well, and cook on medium heat until the tomatoes become soft and mushy, blending together with the onions to form a rich base.
Step 5: Cook the Prawns
- Add the marinated prawns to the pan along with any leftover spice paste. Stir to combine the prawns with the onion-tomato mixture, ensuring they are evenly coated. Pour in about 1/4 cup of water to help create a sauce, then cook on high heat for 4-6 minutes or until the prawns are cooked through and the water evaporates. If you prefer a gravy-like consistency, feel free to add more water and simmer until you achieve your desired texture.
Step 6: Garnish and Serve
- Once the prawns are cooked, remove from heat and garnish with freshly chopped coriander (dhania) leaves. Serve the dish hot, and enjoy the fragrant aroma and zesty flavors.
Serving Suggestions
- With Coconut Rice: Jeera Miri Kolambi pairs perfectly with a bowl of fluffy coconut rice, balancing the heat of the prawns with the subtle sweetness of the coconut.
- With Raw Mango Raita: The cooling effect of raw mango raita complements the spiciness of the prawns, adding a refreshing touch.
- As an Appetizer: Serve as a stand-alone appetizer at your next cocktail party, accompanied by green chutney and a chilled Cucumbertini for an elegant, flavorful bite.
- With Naan or Chapati: For a heartier meal, serve the prawns with warm naan or chapati, soaking up the spicy sauce.
Tips & Variations
- Gravy Option: If you prefer a gravy-based dish, simply add more water and simmer to create a rich, flavorful sauce. This makes for a perfect accompaniment to rice or bread.
- Prawn Substitutes: While prawns are the star of this dish, you can also substitute them with other seafood like shrimp, squid, or even fish fillets for a different twist.
- Adjusting Heat: If you prefer a milder version, reduce the number of dry red chillies and black peppercorns in the spice paste.
Conclusion
Jeera Miri Kolambi, or Cumin & Black Pepper Prawns, is a tantalizing dish that brings the best of Goan flavors right to your plate. The combination of cumin, black pepper, and curry leaves creates a wonderfully fragrant and spicy profile that will delight anyone who loves a little heat in their meal. Whether as a starter or a main course, this dish offers an explosion of flavor that’s sure to impress your guests. Enjoy this Goan delight with rice, raita, or as a finger food with green chutney, and elevate your next meal with the bold taste of Jeera Miri Kolambi.
