Sukhi kolmi-maharashtrian prawns Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, then marinate them with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook until fragrant.
• STEP 3.Add tomatoes, green chilies, and spices like coriander powder, cumin powder, and garam masala. Cook until the tomatoes are soft.
• STEP 4.Add the marinated prawns and cook until they turn pink and are cooked through.
• STEP 5.Squeeze lemon juice over the prawns and garnish with fresh coriander leaves.
• STEP 6.Serve hot as an appetizer or side dish with steamed rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns properly before marinating them.
• Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
• For extra flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) while cooking the prawns.

Storage and Serving

• Sukhi Kolmi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.