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Kolmi na kavab
Prawn and potato patties
કોલમી ના કવાબ: little Parsi prawn and potato patties with green chilli and coriander, dipped in egg and fried
Kolmi na kavab are small, juicy prawn patties from the Parsi kitchens of South Gujarat, where fresh kolmi (prawns) come in from the creeks around Navsari and Valsad. Chopped prawns are bound with mashed potato, green chilli, ginger, garlic and lots of coriander, dipped in egg and fried until golden; they are a favourite starter at Parsi parties and a Sunday lunch side with dal and rice. They taste sweet from the prawns, sharp from chilli and lime. The common mistake is mincing the prawns to a paste in a processor, which makes the kavab rubbery; chop them by hand so there are small pieces to bite on. Chef's tip: squeeze the chopped prawns in a cloth before mixing, as extra water makes the mixture too soft to shape.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kavab
- 14 oz raw prawnspeeled, deveined and finely chopped by hand
- 7 oz floury potatoboiled, peeled and mashed
- 1 onionsmall, very finely chopped
- 2 green chilliesfinely chopped
- 2 tsp ginger-garlic paste
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- 4 tbsp fresh corianderfinely chopped
- 1 tbsp lime juice
- ¾ tsp salt
For frying
- 2 eggsbeaten
- 6 tbsp sunflower oilfor shallow frying
- 4 lime wedges (optional)
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Method
0/6 doneStep 1: Wrap the chopped 14 oz raw prawns in a clean cloth and squeeze out as much liquid as you can.
2 minStep 2: Mix the prawns with 7 oz floury potato, 1 onion, 2 green chillies, 2 tsp ginger-garlic paste, ¼ tsp ground turmeric, ½ tsp ground cumin, 4 tbsp fresh coriander, 1 tbsp lime juice and ¾ tsp salt until it holds together.
4 minStep 3: With wet hands shape into 16 small patties about 5 cm across and 1 cm thick. Chill for 15 minutes.
15 minStep 4: Heat 6 tbsp sunflower oil in a wide frying pan over medium heat until a drop of egg sizzles straight away.
3 minStep 5: Dip each patty in 2 eggs and fry 6–8 at a time for 2–3 minutes a side, until golden and the prawn pieces inside have turned pink and opaque when you cut one open.
10 minStep 6: Drain on kitchen paper and serve hot with 4 lime wedges.
1 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 25 g
- Carbs
- 13 g
- Fat
- 14 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kolmi na kavab take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of floury potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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