Kolambi che Kalvan

Name: Kolambi che Kalvan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 400 g prawns (medium, cleaned and deveined); 1 cup fresh coconut (grated); 1 pcs onion (medium, sliced); 1 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dried red chili; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 1 pinch turmeric powder; 1 tbsp tamarind (soaked in warm water); 2 tbsp oil; 0.5 tsp salt; 2 cup water (for grinding and curry); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(67)

TASTE SCORE

8/10

This coastal Maharashtrian prawn curry is light, fragrant, and full of fresh coconut flavor. The gravy gets its warmth from roasted spices and a gentle tang from tamarind, making it perfect with steamed rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

270 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Soak the tamarind and clean the prawns.
1.Soak tamarind in a little warm water for 10 minutes.
2.Rinse the prawns gently and pat them dry.
3.Keep the prawns ready while you make the masala.
roast · ~8 min
Roast the coconut and whole spices.
1.Heat a pan over medium heat and add grated coconut, sliced onion, garlic, and ginger.
2.Add dried red chili, coriander seeds, cumin seeds, and black peppercorns.
3.Roast, stirring often, until the coconut turns light golden and the onion softens, 6 to 8 minutes.
4.Take the mixture off the heat and cool slightly.
mix · ~3 min
Grind the masala.
Transfer the roasted mixture to a grinder. Add tamarind with its soaking liquid and 1 cup water, then grind to a smooth paste.
saute · ~8 min
Cook the curry base.
1.Heat oil in a kadai over medium heat.
2.Add chopped tomato and cook until soft, 3 to 4 minutes.
3.Add turmeric powder and stir for a few seconds.
4.Pour in the ground masala and cook until the raw smell fades, 3 to 4 minutes.
simmer · ~7 min
Simmer the gravy and cook the prawns.
Add the remaining 1 cup water and salt, then bring the curry to a gentle simmer. Add the prawns and cook 4 to 5 minutes, just until they turn opaque and are cooked through.
garnish
Garnish with cilantro.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark browning can make the kalvan taste bitter.
2
Pat the prawns dry before cooking so they stay firm and don't water down the gravy.
3
Grind the roasted masala very smooth for the classic coastal texture and fuller coconut body.
4
Cook the ground masala until the raw aroma disappears; this deepens flavor and prevents a pasty taste.
5
Add prawns only after the curry is simmering gently, then cook just until opaque to avoid rubbery seafood.
6
If the tamarind is very sharp, start with a little less soaking liquid and adjust after simmering.
7
This curry tastes even better after a short 15-minute rest, which lets the coconut and tamarind meld.