You won't forget the taste after eating this spicy Prawn Masala | Kolambi Masala | Prawn Masala Saritas Kitchen

The seafood is delicious, but among all, the crab curry is especially tasty, just like Kalambi. All's favorite Columbi. The first to arrive will be Colombo. A kilocoulomb is a very large unit of electric charge. The middle peak of Sichuan is mixed. After the outer shell was removed, it weighed 500 to 600 grams. After bringing the needle, thread the black thread through the eye of the needle. Mandar is not bitter at all. Kolambhi, the two-eyed one, has come clean. Let it come gently into your hands. Calm down, you're already on fire. Half a teaspoon of turmeric, for flavoring meat, Half a teaspoon of meat, half a lemon's juice. I used Limba juice. You can use the cola or Coca-Cola made from mother's tamarind. But the juice of limba is not available for everyone. I'm ready, I've had lemon juice. Atta meat, lemon juice, and turmeric are the ingredients of this Colombo dish. The juice of turmeric, meat, and lime is said to be half-digested when consumed with colombo. She's a marina, but you won't get her to like your video, no way. If Ata Kolombi were a marine, then surely she would have drowned in her own plea. Heat the pan, add 2 tablespoons of oil. I took some oil from Sareeta's wooden box. This oil has been entirely made using traditional methods. Hutla is not in this chemical. Oil is heating up, Heat the oil, then add 2 medium-sized onions, sauté until golden brown. Pink-colored layers, Kanda bhajat khila, halka tambooj jala, So Tomatoes went away, Here I have a large tomato, cut upright and vertically. Here, I have a 25-30 liter capacity backpack. I've already told you what to use abundantly—garlic. Then, just wait another 2 minutes, and I'll come. Then he made full use of his tongue. Garlic, abundant, abundant, burn, smoke Until then, just swallow a little kofinbir, shut the kofinbir gas off And after this hot curry, I waited for 2 minutes, but it turned black. Kofinbir is slightly dry but the spice blend is fully roasted. If you have roasted your spice mix, keep it stored in a dry place. The other container of your colombo is already dried and kept. It has been dried for 20 minutes. At a moderate heat, 4 tablespoons. And don't fry the colombo, keep an eye on it, heat the oil properly The oil doesn't stick neatly, but the colombo stick adheres well and breaks off cleanly. Apply oil to the palms and warm it up. And the second manja, it doesn't take much time to cook, only about 2 minutes. How many chapatis can that boy cook using such a frying pan? But Baraj Janan said that if the list was fried and then kept in the curry, it would become rubbery. Well, that's a great idea, I've tried this recipe from Baraj, you definitely should give it a go. A man in Colombia is reportedly cooking two children. The fried chicken took 2-3 minutes, so take the chicken out. Our kolambi is fried. On the other side, the masala has cooled down completely. In a mixer jar, I have put roasted masala and 1 tablespoon of ginger paste. Ginger can also be used, but since I have ginger paste, I'm using only that. Add a little water and grind it finely. Now, in the oil in which the kolambi has been fried, we have to fry the prepared masala. Fry the masala until it releases oil. I have fried the masala on a low flame for 5 to 6 minutes. Add 1 tsp bedgi mirchi powder. I have taken 2 teaspoons of Malvani masala. You can use any fish masala instead of this. I set some aside and added the rest. We had already added salt to the kolambi. Add salt according to the gravy. Add 1 teaspoon of salt and mix well. The masala has been mixed well. Add the fried kolambi. Fry for 2 minutes. Coat the kolambi thoroughly with the masala. I have fried the kolambi for 2 minutes. Add hot water. You can add water according to the desired consistency of the gravy. I have added a glass of water at the beginning. I'm not making the gravy too thin today. I'm adding another 1 cup of water. I have used 1.5 cups of hot water. Stir well and bring to a boil. The masala has come to a boil. Add the remaining Malvani masala. Mix it well. Lower the flame. Cover it and let it cook for 5 to 6 minutes. Stir it once in between so that the kolambi cooks evenly. Check again after 5-6 minutes. I stirred it once in between. It also has nice tarri. Kolambi is ready. Let's check how well it's cooked. Kolambi is cooked nicely and tender. Add finely chopped coriander leaves. Mix it well. Turn off the gas. Kolambi masala is ready. Kolambi is sweet. The gravy should be perfect. Then add more garlic to make it perfect. Do try this recipe. It goes well with rice or chapati. Do try the recipe and let me know in the comments. If you like the video, don't forget to hit the like button. Let's meet again with such a nice recipe. Until then, thank you.