Kolambi che Kalvan
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
- c.Mix well and set aside to marinate for 15-20 minutes while you prepare the masala.
- 2
Step 2
- a.Prepare the Masala Paste (Vatan)
- b.Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown.
- c.Add the garlic, ginger, coriander seeds, cumin seeds, and dried red chilies. Roast for 2 minutes until fragrant.
- d.Add the grated coconut and roast on low heat for 4-5 minutes, stirring continuously, until it is aromatic and light brown. Do not let it burn.
- e.Turn off the heat and allow the mixture to cool completely.
- f.Transfer the cooled mixture to a grinder. Add the remaining 1/4 tsp of turmeric powder and grind to a smooth paste, adding a few tablespoons of water as needed to help with grinding.
- 3
Step 3
- a.Make the Curry Base
- b.Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
- c.Add the mustard seeds and let them splutter.
- d.Add the hing and curry leaves, and sauté for 30 seconds.
- e.Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Cook the Masala and Prawns
- b.Add the ground masala paste (vatan) to the pot. Sauté for 6-8 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the masala.
- c.Stir in the goda masala and red chili powder. Cook for another minute.
- d.Add the marinated prawns and the remaining salt. Mix gently and cook for 2 minutes until the prawns start to curl and turn pink.
- 5
Step 5
- a.Simmer the Curry
- b.Pour in 1.5 cups of warm water and the tamarind pulp. Stir well to combine everything.
- c.Bring the curry to a gentle boil, then immediately reduce the heat to low.
- d.Cover the pot and simmer for just 5-7 minutes. It's crucial not to overcook the prawns, as they will become tough.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the curry rest for 5-10 minutes for the flavors to meld.
- d.Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly grated coconut. Desiccated coconut can be used in a pinch but will alter the taste and texture.
- 2Roasting the coconut and spices properly is the key to a deep, rich flavor. Be patient and use low heat to avoid burning.
- 3Goda masala is a unique Maharashtrian spice blend. If unavailable, you can use Malvani masala or a mix of garam masala with a pinch of stone flower (dagad phool).
- 4The consistency of the curry can be adjusted by adding more or less water. For a thicker gravy, simmer for a few extra minutes with the lid off.
- 5Do not skip marinating the prawns; it helps to season them from within and removes any raw smell.
Adapt it for your goals.
Protein Swap
This curry base works wonderfully with other seafood like fish fillets (surmai, pomfret) or even clams (tisrya). Adjust cooking time accordingly.
Add VegetablesAdd Vegetables
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.
Creamier VersionCreamier Version
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.
Spice LevelSpice Level
Increase or decrease the number of dried red chilies and the amount of red chili powder to suit your personal spice preference.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Anti-Inflammatory Properties
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.
Source of Healthy Fats
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.
Boosts Metabolism
The blend of spices, particularly chilies, can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
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.