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A classic coastal Maharashtrian prawn curry. Tender prawns are simmered in a fragrant, tangy gravy made with fresh coconut, tamarind, and a special blend of regional spices. It's the perfect comfort food with steamed rice or bhakri.
For 4 servings
Marinate the Prawns
Prepare the Masala Paste (Vatan)
Make the Curry Base
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A classic coastal Maharashtrian prawn curry. Tender prawns are simmered in a fragrant, tangy gravy made with fresh coconut, tamarind, and a special blend of regional spices. It's the perfect comfort food with steamed rice or bhakri.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 324.84 calories per serving with 23.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Prawns
Simmer the Curry
Garnish and Serve
This curry base works wonderfully with other seafood like fish fillets (surmai, pomfret) or even clams (tisrya). Adjust cooking time accordingly.
Incorporate vegetables like drumsticks (shengda) or raw mango pieces for added texture and a tangy flavor. Add them along with the water to ensure they cook through.
For a richer, less tangy version, you can reduce the tamarind and add a splash of thick coconut milk at the end of cooking. Do not boil after adding coconut milk.
Increase or decrease the number of dried red chilies and the amount of red chili powder to suit your personal spice preference.
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
The curry contains spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
The blend of spices, particularly chilies, can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Kolambi che Kalvan contains approximately 300-350 calories, depending on the type of oil used and the fat content of the coconut.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The use of fresh coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties. To make it healthier, use minimal oil.
If you can't find Goda Masala, the best substitute is Malvani Masala. Alternatively, you can use a good quality garam masala, but the flavor profile will be different. Adding a small piece of star anise or stone flower (dagad phool) to the garam masala can bring it closer to the authentic taste.
Yes, frozen prawns work well. Make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture before adding the marinade.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Avoid boiling it vigorously, as it can make the prawns rubbery.
Prawns cook very quickly. They become tough and rubbery when overcooked. The key is to simmer the curry for only 5-7 minutes after adding the prawns, just until they are opaque and curled.