This is one of those dishes you will eat without knowing when to stop. Kolmi na Kevaab , or prawn kebabs, are a distinctly Parsi dish. This small community of people follow the ancient Zorastrian religion and have made many contributions to the city of Bombay. Parsi cuisine has evolved into a unique amalgamation of flavors over the years, largely non-vegetarian in its range with plenty of interesting dishes involving eggs.
Kolmi Na Kevaab is an easy-to-cook Parsi favorite that will inspire many requests for seconds. It's mildly spicy, soft on the inside, and slightly crisp on the outside. It does have the typical Indian flavors of cumin and chilli, but the addition of Worcestershire sauce gives it a unique twist. Have it as a starter or as a side to brown rice pilaf, dhansak masala daal (recipes for that coming soon) and end with a quick snooze if it's your Sunday lunch menu.
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon turmeric powder
- 2 teaspoons ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 tablespoon chopped fresh cilantro leaves
- 1 small green chili (such as a Thai bird chili), chopped fine
- 1 medium potato boiled and mashed
- 1 slice bread, dipped in water and squeezed dry
- 1 teaspoon Kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1 egg, beaten
- 2 tablespoons vegetable oil
Place shrimp in a food processor and pulse until finely chopped, about 10 short pulses. Alternatively, chop finely by hand. Transfer to a large bowl. Add turmeric, black pepper, cumin, coriander, red chili, cilantro, green chili, potato, bread, salt, Worcestershire sauce, vinegar, and egg. Mix with hands until well mixed. Transfer to refrigerator and allow the mixture to rest for about ten minutes.
Heat oil in a large heavy-bottomed non-stick skillet over high heat until shimmering. Lower heat to medium-low. With a tablespoon scoop out prawn mixture into hands and shape into rounds (wet your hands with some water so the mix doesn't stick). Lower gently into the hot oil, standing a little away from the pan. Fry until golden brown on both sides, about 5 minutes total, flipping occasionally. Transfer to a paper towel-lined plate to drain. Repeat until all patties are cooked. Serve immediately with coriander chutney, kachumbar (salad), or with spicy tomato sauce as a starter or with a main meal as a side.
Food processor (optional)