Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns
Jeera Miri Kolambi Recipe is a delicious appetizer with a kick of pepper and jeera. It is easy to make and can be served as a side dish with your meals too.
Jeera-Miri Kolambi Recipe which is also called as Cumin & Black Pepper Prawns is a similar recipe to the Jeera Miri Chicken. It has the kick of the pepper along with the heat of the red chillies. There are also some curry leaves in this recipe which adds more flavour to this recipe.
The spice mix is quite similar to some of the other Goan recipes that call for ginger-garlic and chillies to be ground together with cumin and a splash of malt vinegar.
Serve Jeera-Miri Kolambi Recipe (Cumin & Black Pepper Prawns) along with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party.
If you like this recipe, try more Prawn Recipes such as:
- 300 grams Prawns , shelled and deveined
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 5 Curry leaves
- 4 tablespoons Oil
- 2 tablespoons Coriander (Dhania) Leaves For the spice paste:
- 1 inch Ginger
- 2 cloves Garlic
- 1 teaspoon Turmeric powder (Haldi)
- 2 Dry Red Chillies
- 10 Whole Black Peppercorns
- Salt , to taste
- 1-2 teaspoons Malt vinegar
How to make Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns
To begin making Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns), grind all the ingredients for the spice paste including ginger, garlic, turmeric powder, dry red chillies, whole black peppercorns, salt, malt vinegar with about 2 tablespoons water. Make a smooth spice paste.
Marinade the prawns with the paste and add some salt. Keep aside.
Heat the oil in a kadai. On a medium high heat, add the curry leaves and the onions. Stir occasionally.
When the onions are caramelised, add the tomato paste or chopped tomato. Cook on medium heat till the tomatoes are mushy and the onions and tomatoes have come together.
Add the prawns along with all the spice paste they were marinaded in. Add about 1/4 cup of water and cook on high heat till the prawns are done and all the water has evaporated. (If you want, you can add more water and you can make a gravy dish from the same prawns as well.
Garnish with chopped coriander leaves and serve hot.
Serve Jeera Miri Kolambi Recipe (Cumin & Black Pepper Prawns) with some Coconut Rice and Raw Mango Raita Recipe or along with Green Chutney as a party appetizer served with Cucumbertini Recipe for cocktail party.
Jeera Miri Kolambi Recipe - Cumin & Black Pepper Prawns is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen