Kolambi Masala
A fiery and aromatic Maharashtrian prawn curry where tender prawns are simmered in a rich gravy of roasted coconut, onions, and traditional spices. This coastal delicacy is perfect with steamed rice or bhakri.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.In a bowl, combine the cleaned prawns with 1/2 tsp of the turmeric powder, 1 tsp red chili powder, lemon juice, and 1/2 tsp of the salt. Mix well to coat the prawns evenly and set aside to marinate for at least 15 minutes.
- 2
Step 2
- a.To make the masala paste (Vatan), heat 1 tbsp of the oil in a pan over medium heat. Add the thinly sliced onion and sauté until golden brown, about 6-7 minutes. Add ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon, and sauté for another 2 minutes until aromatic. Add the grated coconut and roast on low heat for 3-4 minutes until fragrant and light brown. Remove from heat, let the mixture cool completely, then transfer to a grinder. Add a little water and grind to a smooth, thick paste.
- 3
Step 3
- a.To prepare the curry base, heat the remaining 2 tbsp of oil in the same pan or a kadai over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the chopped tomatoes and cook until they turn soft and mushy, about 5-6 minutes.
- 4
Add the ground masala paste to the pan
- a.Stir in the Malvani masala and the remaining 1/4 tsp of turmeric powder. Sauté the masala on medium-low heat for 8-10 minutes, stirring occasionally, until it darkens in color and oil begins to separate from the sides.
- 5
Step 5
- a.Pour in 1.5 cups of warm water and the remaining 1 tsp of salt, mixing well to form a smooth gravy. Add the kokum petals. Bring the gravy to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.
- 6
Gently add the marinated prawns to the simmering gravy
- a.Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink, opaque, and curl up. Be careful not to overcook the prawns.
- 7
Turn off the heat and garnish with freshly chopped coriander leaves
- a.Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, bhakri (sorghum flatbread), or chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, high-quality prawns.
- 2Do not overcook the prawns. They cook very quickly, and overcooking makes them tough.
- 3Roasting the coconut and spices until fragrant is the key to achieving the authentic taste of this curry.
- 4If you don't have Malvani masala, you can use a mix of 1 tbsp garam masala and 1 tbsp Kashmiri red chili powder.
- 5Kokum adds a unique tangy flavor. If unavailable, you can use a small ball of tamarind pulp soaked in water.
- 6The curry tastes even better the next day as the flavors deepen.
Adapt it for your goals.
Healthy
Reduce the amount of oil to 1.5 tablespoons and use low-fat coconut milk instead of roasted fresh coconut to lower the fat content.
quickQuick
For a faster version, skip roasting the masala. Sauté onions and tomatoes, then add ginger-garlic paste, spice powders, and 1 cup of thick coconut milk.
kid friendlyKid friendly
Reduce the Malvani masala to 1 teaspoon and use Kashmiri red chili powder for color without much heat to make it milder for children.
high proteinHigh protein
Use firm white fish like pomfret or kingfish instead of prawns. Adjust the cooking time as fish cooks even faster, about 4-5 minutes.