Kolambi Loncha (Prawn Pickle) and Kala Mutton – Maharashtrian Style
Summary
- Bharti Achrekar prepares traditional Maharashtrian dishes, including a unique Prawn Pickle (Kolambi Loncha) and a rich Black Mutton Curry (Kala Mutton), for Kunal Vijayakar and her daughters, Neha Pendse and Sonalee Kulkarni.
All Ingredients - For Kolambi Loncha (Prawn Pickle)
- Prawns as needed
- Oil for deep frying
- Garlic sliced, as needed
- Coriander chopped, as needed
- Green Chilies whole, as needed
- Turmeric Powder to taste
- Salt to taste
- Kokum Agal to taste
All Ingredients - For Kala Mutton (Black Mutton Curry)
- Mutton as needed
- Onion roasted, not specified
- Coconut roasted, not specified
- Spices not specified
Tools You'll Need
- Pan
- Pot
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Prawns
prawns with turmeric powder, salt, and a dash of kokum agal (concentrate).
Step 2: Deep-fry Prawns
Heat oil in a pan and deep-fry the prawns until they are cooked and slightly crispy. Remove and set aside.
Step 3: Fry Garlic
In the same oil, deep-fry sliced garlic until it turns golden brown. Remove and set aside.
Step 4: Fry Coriander and Green Chilies
Deep-fry chopped coriander in the same oil until crispy. Remove and crush it. Also, deep-fry whole green chilies.
Step 5: Assemble Prawn Pickle
Combine the fried prawns, fried garlic, crushed fried coriander, and fried green chilies. Mix well to create the Kolambi Loncha (Prawn Pickle).
Step 6: Prepare Kala Mutton
The Kala Mutton curry is prepared separately in a large pot, using a traditional black masala made from roasted onion, coconut, and various spices.
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