Tarela Kolmi
Crispy, golden-fried prawns with a zesty Parsi-style green masala marinade. Coated in crunchy semolina, this appetizer is a delightful explosion of flavor, perfect for parties or as a special side dish.
For 4 servings
Prepare the Prawns
- Rinse the cleaned and deveined prawns thoroughly.
- Pat the prawns completely dry with paper towels. This step is crucial for ensuring the marinade adheres well and the coating becomes crispy.
Create the Green Masala
- In a blender or food processor, combine the coriander leaves, mint leaves, green chillies, garlic cloves, ginger, and cumin seeds.
- Add the turmeric powder, lemon juice, and salt.
- Blend to a smooth, thick paste. Add 1-2 tablespoons of water only if necessary to facilitate blending.
Marinate the Prawns
- In a medium bowl, combine the dry prawns with the prepared green masala paste.
- Gently mix until each prawn is evenly coated.
- Cover and let the prawns marinate at room temperature for 15-20 minutes. Do not exceed 30 minutes, as the lemon juice can alter the texture of the prawns.
Coat with Semolina
- Spread the suji (semolina) on a flat plate or tray.
- Pick up one marinated prawn at a time, allowing any excess marinade to drip off.
- Press the prawn firmly into the semolina, ensuring it is coated completely on all sides.
Shallow Fry to Perfection
- Heat the oil in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when it shimmers slightly.
- Carefully place the coated prawns in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry for 2-3 minutes on the first side until golden brown and crisp.
- Flip the prawns and cook for another 2-3 minutes on the other side until they are cooked through and the coating is crisp.
- Using a slotted spoon, transfer the fried prawns to a plate lined with paper towels to absorb any excess oil.
Serve Hot
- Arrange the hot Tarela Kolmi on a serving platter.
- Serve immediately with lemon wedges and thinly sliced onions for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the prawns completely dry is the most important step for achieving a crispy exterior that doesn't fall off.
- 2Don't marinate the prawns for too long, as the lemon juice can start to 'cook' the delicate prawn meat, making it tough.
- 3Ensure the oil is sufficiently hot before adding the prawns. If it's not hot enough, the coating will absorb too much oil and become soggy.
- 4Avoid overcooking the prawns, as they cook very quickly. Overcooked prawns will be rubbery and dry.
- 5For an extra crispy coating, you can mix 2 tablespoons of rice flour with the suji.
- 6For an authentic Parsi meal, serve Tarela Kolmi as a starter or alongside Dhansak Dal and brown rice.
Adapt it for your goals.
Coating
For a gluten-free version, replace the suji (semolina) with coarse rice flour. You can also use panko breadcrumbs for a different kind of crunch.
Spice LevelSpice Level
To make it spicier, add a teaspoon of black pepper to the marinade or increase the number of green chillies. For a milder version, deseed the chillies before grinding.
Cooking MethodCooking Method
For a healthier alternative, coat the prawns as directed, spray with a little oil, and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway through. You can also bake them on a lined tray at 220°C (425°F) for 10-12 minutes.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Rich in Antioxidants
The green masala is made from fresh coriander, mint, ginger, and garlic, all of which are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Contains Essential Minerals
Prawns provide important minerals like selenium, which supports thyroid function and protects against cell damage, and zinc, which is crucial for a healthy immune system.
Frequently asked questions
A single serving of Tarela Kolmi (approximately 6 pieces) contains around 280-350 calories, depending on the size of the prawns and the amount of oil absorbed during frying.