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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 8.9 g
  • Cholesterol: 22.8 mg
  • Sodium: 189.8 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Kolambichey (Shrimp)Lonchey(Pickle) calories by ingredient
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Kolambichey (Shrimp)Lonchey(Pickle)

Submitted by: KOMAL53

Introduction

This is a favourite side dish in our family---easy to prepare and is very spicy so we eat it with Paav---something like French bread but spongier.It forms a part of both Lunch and Dinner and lasts for about 7-8 days in a 'Fridge. This is a favourite side dish in our family---easy to prepare and is very spicy so we eat it with Paav---something like French bread but spongier.It forms a part of both Lunch and Dinner and lasts for about 7-8 days in a 'Fridge.
Number of Servings: 20

Ingredients

    MARINADE
    50 medium sized Shrimps,shelled and de-veined
    50gms.White Rice or Chickpea(Besan)Flour
    3tbsp.Malt or Balsamic Vinegar
    100gms Red Degi Mirch Powder(MDH brand)
    1.5tsp.Turmeric Powder
    Salt to taste
    SEASONING
    150gms.Sesame Oil(or any other Oil)
    1.5tbsp.Black Mustard Seeds
    1tsp.Fenugreek Seeds
    2tsp.Asafoetida(Hing)Powder

Directions

Marinate the Shrimps in the Red Chilli Powder,Salt to taste and Turmeric Powder for 5minutes.Heat Oil in a heavy bottomed pan and when hot lower flame.Add the Fenugreek Seeds,Black Mustard Seeds and the Asafoetida(Hing)Powder in the order mentioned.When these sputter add the marinated Shrimp.and cook on low flame for 6-7 minutes.Mix together the Flour and the Vinegar to a paste---there should be no lumps.Gradually add this paste to the Shrimps stirring all the while.Let the Shrimps cook till the paste has cooked into a thick sauce.Remove from heat and cool to room temprature.Store in a dry Jar in the 'Fridge and serve as desired.This is a pickle and therefore served cold.

Number of Servings: 20

Recipe submitted by SparkPeople user KOMAL53.






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