Maharashtrian Kolambi Che Lonche Recipe (Prawns In Pickle Masala)

Maharashtrian Kolambi Che Lonche Recipe is a very spicy side dish recipe that is made with pickle masala. Mum used to send us a hot lunch every day of the school week. Saturday mornings were spent looking forward to the fish that would invariably arrive in our tiffin due to fish market on every Saturday. Unlike other days when we hurriedly finished our lunch and set off playing, lunch was an unhurried affair, drooling for the seafood that mom would pack for me. Each bite was savored and even sharing among friends was far fetched when there was fish or seafood.  Prawns, Methi Seeds (Fenugreek Seeds), Garlic, Turmeric powder (Haldi), Pickle masala, Lemon juice, Oil, Salt   350 grams Prawns , (tiger or jumbo prawns), shelled and deveined 3 teaspoons Methi Seeds (Fenugreek Seeds) 2 cloves Garlic , crushed 1/2 teaspoon Turmeric powder (Haldi) 1 tablespoon Pickle masala 1-1/2 teaspoons Lemon juice 1/4 cup Oil Salt , to taste     30   15     To begin making Maharashtrian Kolambi Che Lonche Recipe, marinate the prawns in a mixing bowl with the garlic paste, salt and turmeric. Keep aside for about 15-20 minutes.Heat the oil in a deep pan. Fry the prawns until just done (al dente). Drain and keep aside.Reduce the heat. Then in the same oil, add the fenugreek seeds and the pickle masala. Stir well. Add the lemon juice.Add the prawns back and cook for another 3-4 minutes, on a very low heat and switch off.Serve Maharashtrian Kolambi Che Lonche Recipe as a side dish with Steamed rice and Hirve Kaalvan Recipe (Fresh Coriander and Coconut Curry).