Sunday, 15 November 2015

Konkani Kolmi Pulau with Kolmi Rassa

Konkani Kolmi Pulau with Kolmi Rassa

For the Konkani Masala
1 cup Dry Bedagi chilli
1 cup Dry Sankeshwari Chilli
1/4 cup Coriander seeds
1/4 cup Cumin seeds
2 tbsp Caraway seeds (Shahi jeera)
1/2 cup Fennel seeds
1/4 cup Mustard seeds
2 tbsp Poppy seeds
4 big stick Cinnamon
8 pieces Black Cardamoms
6 pieces Green Cardamoms
3 tbsp Cloves
3 tbsp Black pepper corns
10 pieces Star anise
3 tbsp Cobra saffron/ Cassia buds
1 tbsp Stone flower
2 tbsp Mace
10 Bay leaves
1 tsp Asafetida
2 tbsp Turmeric powder

Roast all the above ingredients except Asafetida and Turmeric. Cool the roasted spices and grind all the above ingredients along with Asafetida and Turmeric into a fine powder. Store it in a dry air tight container and it stays fresh for more than 6 months. This Masala can be used for any gravy dishes.

Kolmi Pulau and Kolmi Rassa

For the Marination
2 cups clean medium size Prawns
2 tbsp Roasted Grated Coconut
6 Garlic cloves
1 small Piece of Ginger
2 tbsp Coriander Leaves
Salt to taste
1 tbsp Lime juice

Take all the ingredients except the prawns and grind the wet masala by adding 3 tbsp or more water to the paste. Add the wet masala to the prawns, marinate it for 30 minutes.

For the Rice
1 1/2 cup Basmati Rice soaked for 30 minutes
2 cloves
1 Green Cardamom
1 small stick Cinnamon
1 Bay Leaf
1 Star anise
Salt to taste
1 tsp Sugar
2 tbsp Oil

Take a pot. Add oil, let it heat. Add the cloves, cardamom, cinnamon, bay leaf, star anise. Sauté it for 1 minute. Add sugar, stir for 30 seconds. Add the rice, stir the rice for 2 minutes. Add salt and 3 cups of water. Cook the rice. Keep the cooked rice aside.

For the Kolmi (Prawns)
Marinated Prawns
2 Onions sliced
1 Tomato sliced
Few Curry Leaves
1 tsp Garlic paste
1/2 tsp Ginger Paste
4 Kokam pieces
Salt to taste
2 tbsp Konkani Masala
2 tbsp Oil
Few Coriander and Mint leaves chopped for garnishing

Take a wok, add oil. Heat it, add the ginger and garlic paste. Sauté it for a minute, add the onions and curry leaves. Stir the onions and fry it till light golden brown. Add the marinated prawns, stir fry the prawns for 5 minutes. Add the tomatoes, salt and Konkani masala, stir and mix the masala. Add 4 cups of water. Let it simmer for 10 minutes. While the gravy is simmering, take the prawns and 2 ladle of the gravy out. Switch of the gas and strain the rest of the gravy out. Take the masala remaining on the strainer and add it to the prawns. Keep the strain gravy ( Rassa ) aside. 

Take the prawns and add it back into the wok. Add the cooked rice and mix it well with the prawns.Cover the wok and for 2 minutes keep the wok on low flame. Take it off the gas and sprinkle mint and coriander leaves on the Kolmi Palau and sprinkle few chopped coriander leaves on the Rassa. Serve the hot Konkani Kolmi Palau with Kolmi Rassa and Salad.

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