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.
Ingredients
- 1 pound Fresh prawns (shrimp) (Originally '1 ratl'. Cleaned and deveined.)
- 4 ounces Onions (Originally '0.25 sher'. Approx 1 medium onion.)
- 1 cup Fresh coriander leaves (cilantro) (Originally '3 bunches leaves'. Chopped.)
- 4 whole Large green chilies (Adjust to taste.)
- 1 small bulb Garlic (Or approx 6-8 cloves. Originally '1 small kad'.)
- 1 teaspoon Ground turmeric (Heaped.)
- 1 teaspoon Black pepper (Heaped. Ground.)
- 1 teaspoon Mustard seeds (Heaped.)
- 1 teaspoon Cumin seeds (Heaped.)
- 10 whole Cloves
- 1 whole Egg
- 2 tablespoons Rice flour (For cleaning the prawns (and dusting if needed).)
- 2 teaspoons Salt (for cleaning) (Heaped.)
- 1 teaspoon Salt (for seasoning) (Flat teaspoon.)
- 4 tablespoons Ghee or Oil (For frying. Quantity estimated.)
More recipes using Prawns
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.
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.
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
- 1Remove the black vein from the prawns as it is indigestible. Mix the cleaned prawns with 2 heaped teaspoons of salt and let them sit for 15 minutes. Afterward, apply the rice flour to the prawns, scrub gently, and wash thoroughly with water. Wipe them with a cloth until completely dry.
- 2Finely crush or mince the dried prawns using a stone mortar or a food processor until they form a paste-like consistency. If using a knife, chop them very finely on a clean board.
- 3Peel the garlic. Peel and finely chop the onions. Fry half of the chopped onions in a little ghee or oil until soft and translucent.
- 4Grind the green chilies, garlic, raw onions, fried onions, coriander leaves, turmeric, pepper, mustard seeds, cumin, and cloves into a fine paste. Add 1 flat teaspoon of salt to this mixture.
- 5Mix the spice paste thoroughly with the minced prawns until uniform. Beat the egg well and incorporate it into the mixture to bind everything together.
- 6Shape the mixture into kebabs. Heat ghee or oil in a pan until hot. Place the kebabs in the pan, leaving some space between them. Cover the pan with a lid (traditionally an inverted lid to trap heat). Fry until the bottom layer is cooked and golden.
- 7Remove the lid. Once the kebabs have cooled slightly enough to handle or are firm, flip them over carefully. Fry the second side uncovered until golden brown and cooked through.
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