1

To begin making Maharashtrian Kolambi Che Lonche Recipe, marinate the prawns in a mixing bowl 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 (al dente). 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 a very low heat and switch off.

5

Serve Maharashtrian Kolambi Che Lonche Recipe as a side dish with Steamed rice and Hirve Kaalvan Recipe (Fresh Coriander and Coconut Curry).

6

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 second day when they have absorbed all those lovely flavours, when kep in an airtight container. The only question is – how long can you keep them away from prying fingers?!