Jeera Miri Kolambi Recipe – Cumin & Black Pepper Prawns
Introduction:
Embark on a culinary journey to the coastal paradise of Goa with the tantalizing flavors of Jeera Miri Kolambi, a deliciously spiced dish featuring succulent prawns. This recipe harmoniously blends the earthy notes of cumin and the warmth of black pepper, creating a dish that’s both aromatic and comforting. Perfect as an appetizer or served alongside fragrant Coconut Rice and refreshing Raw Mango Raita, this recipe is ideal for entertaining guests or enjoying a special meal with loved ones.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (shelled and deveined) | 300 grams |
| Onion (finely chopped) | 1 medium |
| Tomato (finely chopped) | 1 medium |
| Curry leaves | 5 leaves |
| Sunflower oil | 4 tablespoons |
| Coriander leaves | 2 tablespoons (chopped) |
| Ginger | 1 inch piece |
| Garlic | 2 cloves |
| Turmeric powder (Haldi) | 1 teaspoon |
| Dry red chillies | 2 chillies |
| Whole black peppercorns | 10 peppercorns |
| Salt | To taste |
| Malt vinegar | 1-2 teaspoons |
| Water (for blending) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 24 grams |
| Carbohydrates | 10 grams |
| Fat | 10 grams |
| Fiber | 1 gram |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Servings
- Serves: 4 people
Cuisine
- Cuisine: Goan
Course
- Course: Appetizer
Diet
- Diet: Non-Vegetarian
Instructions
-
Prepare the Spice Paste:
Begin by grinding the ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, and malt vinegar together with approximately 2 tablespoons of water. Blend until you achieve a smooth, thick spice paste that is fragrant and vibrant. -
-
Marinate the Prawns:
In a mixing bowl, combine the cleaned prawns with the prepared spice paste. Ensure that the prawns are well-coated, then season with additional salt to taste. Allow the prawns to marinate for at least 15-20 minutes to absorb the flavors. -
Cook the Aromatics:
In a kadai or a wide, heavy-bottomed pan, heat the sunflower oil over medium-high heat. Once the oil is hot, add the curry leaves and finely chopped onions. Stir occasionally and sauté until the onions become caramelized and golden brown, which should take about 5-7 minutes. -
Incorporate Tomatoes:
Add the chopped tomato to the pan, stirring well to combine. Cook the mixture on medium heat until the tomatoes turn mushy and blend seamlessly with the caramelized onions, about 5 minutes. The goal is to create a rich, flavorful base for the prawns. -
Add the Prawns:
Gently add the marinated prawns to the pan, including any leftover spice paste. Pour in about 1/4 cup of water to help steam the prawns and enhance the flavors. Cook on high heat, stirring occasionally, until the prawns are fully cooked and the water has evaporated, approximately 5-7 minutes. -
Adjust Consistency (Optional):
If you prefer a gravy dish, feel free to add more water at this stage and simmer until it reaches your desired consistency. -
Garnish and Serve:
Once the prawns are cooked and the flavors have melded beautifully, remove the pan from heat. Garnish with freshly chopped coriander leaves for a burst of freshness and color. -
Serving Suggestions:
Serve your Jeera Miri Kolambi hot, ideally accompanied by Coconut Rice and Raw Mango Raita. This dish also pairs wonderfully with Green Chutney, making it an exquisite choice for a party appetizer or a delightful addition to your cocktail gathering alongside refreshing Cucumbertinis.
Enjoy Your Meal!
This Jeera Miri Kolambi Recipe brings together the exotic flavors of Goa in a delightful dish that will leave your guests wanting more. The combination of spices and succulent prawns is sure to impress, making it a perfect addition to any culinary repertoire. Enjoy this dish as a centerpiece at your next gathering or a comforting meal at home!
