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 .