Kolambi Masala

1. 1
   prep · ~10 min

   Clean the prawns and get the masala ingredients ready.

   1.Rinse the prawns well, then drain and pat dry.

   2.Slice the onions, chop the tomatoes, and slit the green chilies.

   3.Roughly chop the ginger and garlic so they are ready for grinding.
2. 2
   saute · ~7 min

   Cook the coconut and aromatics for the masala.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add the grated coconut and cook until lightly golden and aromatic, about 2 to 3 minutes.

   3.Add half the sliced onion, ginger, and garlic, then cook until the onion softens, about 3 to 4 minutes.

   TIPKeep the heat medium so the coconut turns fragrant without burning.
3. 3
   mix · ~3 min

   Grind the masala.

   Cool the coconut mixture slightly, then grind it with a little water to a smooth paste.

4. 4
   saute · ~11 min

   Build the curry base.

   1.Heat the remaining 1 tbsp oil in the same pan.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add the remaining onion and green chilies, then cook until the onion turns light golden, about 5 to 6 minutes.

   4.Add tomatoes and cook until soft and pulpy, about 4 minutes.
5. 5
   saute · ~5 min

   Cook the ground masala with the spices.

   Add the ground coconut paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook, stirring often, until the masala thickens and the oil starts to show at the edges, about 4 to 5 minutes.

6. 6
   simmer · ~6 min

   Add the prawns and make the gravy.

   Add the prawns, kokum, and water. Mix well and simmer gently for 5 to 6 minutes, just until the prawns curl and turn opaque and the gravy comes together.

   TIPDo not overcook the prawns or they turn rubbery.
7. 7
   garnish

   Finish with coriander leaves.

8. 8
   serve

   Serve hot with bhakri, chapati, or steamed rice.

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