Kolambi Loncha (Prawn Pickle) and Kala Mutton – Maharashtrian Style
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
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 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)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Prawns
prawns with turmeric powder, salt, and a dash of kokum agal (concentrate).
Deep-fry Prawns
Heat oil in a pan and deep-fry the prawns until they are cooked and slightly crispy. Remove and set aside.
Fry Garlic
In the same oil, deep-fry sliced garlic until it turns golden brown. Remove and set aside.
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.
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).
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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