(PRAWN PIE)
As many members of the Pathare Prabhu community were employed with the British, baking and other cooking techniques became a part of their cuisine…….Pies, savoury puddings, shortcrust crescent pastries, fritters, sour dough breads, etc. evolved during the era of the British Raj…… Kōlambī Pie is the robustly spiced version of the traditional Shepherd’s Pie of the British…… It can be served as main course with garlic bread and salad……..Can also be served as a snack.
INGREDIENTS : For Filling – 350 gms prawns, 4 onions, 6-8 garlic cloves, 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp Prabhi Sambhar Masala, mango powder to taste, salt to taste, coriander leaves, oil.
For Pie Crust : 4 potatoes, 1/2 – 1 tsp cumin powder, 1/2 tsp chilli powder, salt to taste, egg yolk.
DIRECTIONS : Clean the prawns…… Finely chop onions & coriander leaves…… Crush the garlic…… Boil and mash the potatoes……. Lightly beat the egg yolk……
Filling : Heat oil…… Add crushed garlic…… Sauté…… Add chopped onions…… Sauté till translucent……. Now add turmeric powder, chilli powder, coriander powder, Prabhi Sambhar Masala, a pinch of mango powder……. Sauté till fragrant…….. Add prawns & salt…… Mix till prawns are well coated…….Sauté on high flame……. When it is almost done add the chopped coriander leaves…… Mix….. Take off the heat…… The filling is done…..Keep aside to cool.
Pie crust : Add cumin powder, chilli powder & salt to the mashed potatoes……. Mix thoroughly……. Divide the mashed potatoes into two parts.
Assembling the pie : Grease the pie dish well…….. Press one part of the mashed potatoes to cover the base…….. Spread the prawn filling evenly……… Cover the filling with the rest of the mashed potatoes…….. Seal from all ends…… Make pattern with a fork…….. Brush the top with oil……. Bake, in a preheated oven, at 180 degree Centigrade for about 20-25 mins or till browned…….. Take out the pie from the oven……. Liberally brush with lightly beaten egg yolk…….. Bake for another 5-7 mins till it turns golden brown…… Serve hot.
NOTES : This pie can be also be made with tiny white prawn called Karandi in Marathi…….. Then it becomes Karandi Pie……. One can add a handful of boiled peas to the filling…… Chilli powder and other spices can be adjusted according to taste.
Wow….I am coming over to your place for Kolambi Pie….slurrp
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Looks easy enough to make. Looks yum!
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Looks yum.
Have started to post my recipes in sneakpeekintomytastydelights as an additional site.please do have a look and follow if u like.Thankyou
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I also have one more blog….. Jhilli’s Potpourri…… http://www.culinairecultureblog.wordpress.com
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Sure will have a look
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Just opened
Following
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Can u give me d link to ur other site?
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S sure
https://sneakpeekintomytastydelights.wordpress.com/
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Hello Jhilli:
I read your about page. Nice to meet you.
I really like this recipe. I have never seen anything like it. This really works for me because I eat seafood but not meat. I also try to avoid flour. I have pinned this recipe for future reference.
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Nice to meet you too….. Please try the recipe….. You can tweak the spices according to your taste.
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Yes I will try it. That is why I pinned it to my Pinterest board, so that I can easily find it again. I think this would also be good in individual tikki form as an elegant hors d”oeuvre. Thanks for the idea.
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Yummy!
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I really need to try this. Looks delicious.
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Hi jhilli! Thank you so much for stopping by my space and liking my posts.
I went through your space and must say you have shared some wonderful recipes. I liked your Konami pie so much. I will definitely try this recipe at my kitchen. Thanks for sharing 🙂
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Reblogged this on Parsi Cuisine Cookbooks and Recipes.
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Would like to make this fish one day. Nice site.
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I’ve always been a big fan of Shephed’s Pie so I’m sure I’m due for a spicy new version!
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Sounds more flavorful than Shepard’s pie. Yum!
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What a fascinating take on shepherd’s pie!
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