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Kolbi Atlela East Indian Style


Posted By : Joanna D'souza 


Hot and feiry delicious Prawns  Atlela , This is another hot favourite amoung every East indians ,  Kashmiri Red Chillies are ground together with Garlic , Turmeric  Cumin and Fresh Scrapped Coconut gives this dish deep red colour and  density to the gravy , Laced with Tamarind juice or Dried Amoshi for sourness , This dish is an Evening affair goes well with only Handmade Rice Rowtys or Chapatis  , Rice is not recommended


 Ingredients Required :
Medium sized Prawn sufficient quantity for 4

Cut clean and set a side applied with little bit of salt
Soak 15 pieces of Dry Kashmiri Red Chillies in hot water

We need to prepare thick Vindaloo Paste to make this Atlela 
Get your mixer ready
Add this soaked 15 red kashmiri chillies
1 pod  peeled Garlic
1 1/2 teaspoon Turmeric Powder
1 1/2 teaspoon  Jeera Powder
Add little bit of water
And 2 Tablespoon full Fresh Scrapped Coconut
(  This I add to thicken and give density to the gravy )
Then grind into a fine paste

1 teaspoon Tamarind Pulp or Dried Mango Amoshi  ( To make it  soar  )
Required amount of Salt
3 to 4 tablespoon of Oil  ( I use extra Oil for Glazing For  All my Atlela reciepes )

 Method Of  Preparation :

On a Medium heat
Heat the vessel with  Oil
To which you add Ground Vindaloo Masala
Fry until Oil separates
Then add required amount of Water required to make the Gravy
Add Salt ( then at this point you can add Tamarind Pulp or Amoshi )
Bring it to boil then add to it Prawns 
Cover it with lid and cook just for about 5 minutes Especially Prawns it cook very fast
Lower the heat and let this Atlela simmer on slow flame cook for further 1 to 2 minutes 
Top it up with 1 tablespoon of Oil at the end to give a glazing look
Serve it Hot with Handmade Rice Rowtys  its goes best with it .   


  



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