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A delightful Gujarati prawn curry where tender shrimp are simmered in a tangy and mildly spicy onion-tomato gravy. This coastal specialty brings a unique seafood twist to traditional Gujarati flavors, perfect with hot rotis or rice.
For 4 servings
Marinate the Prawns: In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat the prawns evenly. Set aside to marinate for at least 15 minutes while you prepare the gravy.
Prepare the Gravy Base: Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds, then add the asafoetida. Immediately add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they become soft and turn a light golden brown.
Cook the Masala: Add the ginger-garlic paste and slit green chilies to the pan. Cook for about 1 minute until the raw aroma disappears. Now, stir in the tomato puree. Add the remaining 1/4 tsp turmeric powder, red chili powder, and coriander-cumin powder. Mix everything well and cook the masala for 8-10 minutes, until it thickens and you see oil separating from the sides.
Cook the Prawns: Add the marinated prawns to the cooked masala. Sauté for 2-3 minutes, stirring gently, until the prawns start to curl and turn opaque pink. Do not overcook at this stage.
Simmer the Curry: Pour in 1/2 cup of water and add the remaining 3/4 tsp of salt, grated jaggery, and garam masala. Stir to combine. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 5-7 minutes. This allows the flavors to meld and the prawns to cook through without becoming tough.
Finish and Serve: Turn off the heat. Stir in the fresh lemon juice and garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with phulka rotis, bhakri (millet flatbread), or steamed rice.
A delightful Gujarati prawn curry where tender shrimp are simmered in a tangy and mildly spicy onion-tomato gravy. This coastal specialty brings a unique seafood twist to traditional Gujarati flavors, perfect with hot rotis or rice.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 262.55 calories per serving with 27.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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For a richer, coastal-style curry, substitute half the water with thick coconut milk. Add it during the final simmering stage and do not bring to a rolling boil.
Add small cubes of potato or bell peppers along with the onions to make the dish more substantial. Ensure the vegetables are almost cooked before adding the prawns.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Prawns are a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
This dish contains omega-3 fatty acids from the prawns, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The spices used, such as turmeric, ginger, and garlic, have powerful anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Yes, Kolmi nu Shaak can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The curry is made with fresh ingredients like tomatoes, onions, and spices which provide vitamins and antioxidants. Using minimal oil keeps the fat content in check.
One serving of Kolmi nu Shaak (approximately 1 cup or 300g) contains around 265-285 calories. The exact count can vary based on the amount of oil used and the size of the prawns.
Absolutely. If using frozen prawns, make sure to thaw them completely in the refrigerator or under cold running water. Pat them dry with a paper towel before marinating to ensure they sear well and don't release excess water into the gravy.
If you don't have jaggery, you can use 1/2 teaspoon of brown sugar or regular sugar to achieve the slight sweetness that balances the tanginess of the tomatoes and lemon.
Store leftover Kolmi nu Shaak in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Avoid over-reheating, as it can make the prawns rubbery.
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