ingredients
| For rawas and crab roll | ||
| • | Rawas fillets | 1 |
| • | Crabs | 1 |
| • | Oil | 4 tablespoons |
| • | Coriander seeds | 1 tablespoon |
| • | Black peppercorns | 2 |
| • | Cloves | 2 |
| • | Poppy seeds (khuskhus/posto) | 1 teaspoon |
| • | Garlic | 6-8 cloves |
| • | Dry red chilies | 5-6 |
| • | Onion ,sliced | 1 medium |
| • | Scraped coconut | 1/2 cup |
| • | Salt | to taste |
| • | Lemon juice | 1 tablespoon |
| For bombil Milli Fuille | ||
| • | Bombay duck (bombil) | 4 medium |
| • | Salt | to taste |
| • | Turmeric powder | 1 teaspoon |
| • | Bhajnee flour | 1/2 cup |
| • | Oil | to deep fry |
| • | green thecha | 2 tablespoons |
| • | red thecha | 2 tablespoons |
| For kolambi bhaat | ||
| • | Shrimps,peeled | 1 cup |
| • | Red chilli powder | 1 tablespoon |
| • | Turmeric powder | 1/2 teaspoon |
| • | Salt | to taste |
| • | Tamarind pulp | 2 teaspoons |
| • | Fresh coriander leaves,chopped | 1/2 cup |
| • | Garlic | 15 cloves |
| • | Ginger | 2 inch |
| • | Scraped coconut | 4 tablespoons |
| • | Oil | 3 tablespoons |
Method
Clean the crab and remove the claws of the crab. Remove the meat from the body of the crab and reserve it. Boil water and add the crab shell and claws. Remove and keep aside.
To make the coconut masala, heat 2 tablespoons of oil in a non stick pan. Add coriander seeds, peppercorns, cloves, khus khus, garlic, red chillies and sauté for 2 minutes. Add the onions and continue to sauté till the onions turn light brown.
Add the coconut and continue to sauté on low heat till the coconut turns brown taking care that it does not get burnt. Cool and grind to a very fine paste using ½ cup water. Remove from heat and cool it. Grind the mixture into a paste in a grinder.
Add the coconut masala in a kadai and add the crab claws. Cook till the mixture turns dark brown. Remove and keep aside.
Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig.
Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully.
To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone.
Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess.
Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside.
Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it.
To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes.
Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed. Add this to the prawns and mix
Clean the crab and remove the claws of the crab. Remove the meat from the body of the crab and reserve it. Boil water and add the crab shell and claws. Remove and keep aside.
To make the coconut masala, heat 2 tablespoons of oil in a non stick pan. Add coriander seeds, peppercorns, cloves, khus khus, garlic, red chillies and sauté for 2 minutes. Add the onions and continue to sauté till the onions turn light brown.
Add the coconut and continue to sauté on low heat till the coconut turns brown taking care that it does not get burnt. Cool and grind to a very fine paste using ½ cup water. Remove from heat and cool it. Grind the mixture into a paste in a grinder.
Add the coconut masala in a kadai and add the crab claws. Cook till the mixture turns dark brown. Remove and keep aside.
Take the rawas fillet in a bowl. Marinate with salt and lemon juice and refrigerate for ½ an hour. Take the marinated rawas fillet and put the crab meat in the center and roll the fillet. Tie the roll with a twig.
Heat the remaining oil in a non stick pan. Place the marinated fish on it and shallow fry till evenly done from all sides. Remove on absorbent paper and remove the twig carefully.
To make bombil Milli Fuille, cut the head and the tail of the fish and slit the bombil into half and remove the bone.
Wash the bombil properly and pat dry them. In a bowl, marinate the bombil with salt and turmeric powder. Coat the bombils with bhajnee flour and dust off the excess.
Heat sufficient oil in a non stick pan and deep fry bombils till golden brown. Drain on absorbent paper and set aside.
Apply the green thecha on top of one bombil and place another bombil on it. Apply red thecha on top of the second bombil. Now place the third bombil on it and apply green thecha and place the third bombil on it.
To make kolambi bhaat, marinate the prawns with the red chilli powder, turmeric powder, salt and tamarind pulp for 15-20 minutes.
Grind the coriander leaves, 10 garlic cloves, ginger and coconut to a fine paste with water as needed. Add this to the prawns and mix
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