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Kolambi Chi Kavaln is a traditional Maharastrian tangy shrimp curry originated along the Western coast, where fresh seafood is found in abundance.
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About Recipe
Fishes & sea-foods koora, Fishes & sea-foods Kuzhambu, Fishes & sea-foods torkari |
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Clouduck Posted on Thu Aug 23 2012
My entire newsfeed is full of vahchef's videos :D
Reply 0 - Replieskitchenkarma Posted on Thu Aug 23 2012
Coriander is used as a garnish in 80-90% of indian cooking whether meats or vegetables. It gives a subtle flavour to meat dishes and boosts the flavour of vegetarian preparations. Maharashtrians use it in all of their dishes.
Reply 0 - Repliesyny13xx Posted on Thu Aug 23 2012
I just wonder, if we let the prawns simmer like this, won't the prawns' texture become too overcooked? Any tips?
Reply 0 - Repliesvaskn67 Posted on Thu Aug 23 2012
hey dude ur right this way the prawns will become tough and chewy. i first cook the masala {chilli,dhaniya haldi...}with tomato puree imli and boil till the raw smell gone another pan shallow fry marinated prawns on high flame just for 3-4 mts then a
Reply 0 - RepliesVahChef Posted on Thu Aug 23 2012
we just bring it to boil and once you add coconut stop cooking that way your prawns will still be tender so do not cook too much
Reply 0 - Replies
everlastingeuphoria Posted on Thu Aug 23 2012
Prawn!!!
Reply 0 - Replies