ओले काजू आणि कोलंबीचा रस्सा | Ole Kaju ani Kolambicha Rassa | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Classic prawn curry with the flavour of cashew nuts makes it extra creamy and delicious!
OLE KAJU ANI KOLAMBICHA RASSA

Ingredients

½ cup cashewnuts (kaju), soaked and drained
1 cup small prawns (kolambi), shelled and deveined
2 tbsps oil
12-15 black peppercorns
1 star anise
½ inch cinnamon
6-8 cloves
1 tbsp coriander seeds
1 tsp poppy seeds
¼ cup grated dried coconut
¼ cup fresh scraped coconut
1 medium onion, sliced
3 garlic cloves
1 dried red chilli
Salt to taste
1 tsp tamarind paste
1 tbsp chopped fresh coriander leaves
A fresh coriander sprig for garnishing

Method

1. Heat 1 tbsp oil in a non-stick pan. Add peppercorns, star anise, cinnamon, cloves, coriander seeds and poppy seeds and roast till fragrant.
2. Add dried coconut and fresh coconut and sauté for 30 seconds.
3. Make a cavity in the center of the pan, add half of onion and sauté till it turns golden.
4. Finely slice garlic cloves, add to pan along with broken dried red chilli and sauté for 30 seconds. Remove from heat and cool.
5. Grind the roasted mixture to make a fine mixture.
6. Heat remaining oil in another non-stick pan. Add remaining onion and sauté till translucent. Add ground mixture, mix and cook for 1 minute.
7. Add cashewnuts and mix. Add salt and tamarind paste and mix. Add 1 cup water, mix and cook till the mixture boils.
8. Add coriander leaves and mix. Add prawns, mix, cover and cook till done.
9. Serve hot garnished with a fresh coriander sprig.

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