Eggs on Prawns (Kolmi Per Eeda)
A classic Parsi delicacy known as "Kolmi Per Eeda," featuring finely minced prawns sautéed in ghee and topped with steamed eggs. The savory shrimp base, accented with a splash of sharp vinegar or Worcestershire sauce, creates a rich and flavorful bed for the soft, perfectly set eggs. This protein-packed dish is traditionally enjoyed with crusty bread or rotis for a hearty breakfast or light dinner.
Ingredients
- 1/4 pound Prawns or Shrimp (Cleaned, deveined, and finely minced.)
- 2 tablespoons Ghee (Quantity estimated for sautéing.)
- 1 teaspoon Vinegar or Worcestershire Sauce (Or to taste. Originally mentioned as 'jalad sarko' (strong vinegar) or 'velati sori' (foreign sauce/Worcestershire).)
- 3 whole Eggs (Quantity estimated to cover the prawn base.)
- 1/2 teaspoon Salt (Quantity estimated for seasoning.)
- 1/4 teaspoon Black Pepper (Quantity estimated for seasoning.)
More recipes using Prawns
Prawn Kebabs
These succulent Prawn Kebabs (Kavab Kolmina) offer a rich taste of historical Parsi-Gujarati coastal cuisine, blending fresh seafood with a robust aromatic spice paste. Finely minced prawns are marinated and combined with sautéed onions, garlic, fresh coriander, and a warming blend of cumin, mustard, and cloves for a texture that is both tender and satisfying. Pan-fried to golden perfection, these savory cakes make an elegant appetizer or side dish, best served with fresh lime and chutney.
Fried Prawns (Taleli Kelmi)
Succulent prawns are marinated in a vibrant, aromatic green masala paste made from fresh coriander, garlic, and cumin, then slow-cooked in ghee until tender. This traditional Parsi dish, known as Taleli Kelmi, uses a classic technique of braising seafood in its own juices with rich spices to create a flavorful, semi-dry curry. The slow cooking process allows the spices to meld perfectly with the sweetness of the prawns, resulting in a rich and satisfying dish best enjoyed with hot rotis or steamed rice.
Prawn Fry
A spicy shrimp fry recipe
Prawns Pickle
A flavorful side dish that pairs perfectly with rice and curry, featuring prawns cooked with a blend of spices and onions.
Instructions
- 1Thoroughly wash and clean the prawns. Finely mince them into very small pieces.
- 2Heat the ghee in a skillet or frying pan over medium heat. Add the minced prawns and sauté until they are fully cooked and the moisture has evaporated (the mixture should sizzle or 'tatare').
- 3If a tangy flavor is desired, stir in the vinegar or Worcestershire sauce to taste. Spread the prawn mixture evenly across the bottom of the pan.
- 4Carefully crack the eggs over the prawn mixture, keeping the yolks whole (or beat them first if preferred). Cover the pan with a lid and cook on low heat until the egg whites are set and the yolks are cooked to your preference.
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