Kolmi nu Shaak

Name: Kolmi nu Shaak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g prawns (medium, cleaned and deveined, tail-on or off); 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 6 pcs garlic (cloves, grated); 1 tsp ginger paste; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp salt; 1 pinch garam masala; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish); 0.25 cup water (for cooking)

RATING

4.2/5(28)

TASTE SCORE

8/10

A rustic, home-style prawn curry from Gujarat's coastal kitchens, where fresh prawns simmer in a lightly spiced, tangy tomato-onion gravy. The masala is kept deliberately simple to let the natural sweetness of the prawns shine through, with just a whisper of garlic and a gentle kick of green chili. Best mopped up with soft rotli or steamed rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

218 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the prawns.
1.Rinse 500g cleaned prawns and pat completely dry with paper towels.
2.Toss the prawns with turmeric powder and a pinch of salt. Set aside for 10 minutes.
TIPDrying the prawns well ensures they don't release too much water in the pan, giving you a better final texture.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan or kadai over medium heat.
2.Add cumin seeds and let them sizzle until fragrant (30 seconds).
saute · ~16 min
Build the aromatic base.
1.Add chopped onions and slit green chilies. Sauté until the onions turn deep golden brown (8-10 minutes).
2.Stir in grated garlic and ginger paste; cook until the raw smell disappears (1 minute).
3.Add chopped tomatoes and continue to sauté until they soften and the oil starts to separate (5-6 minutes).
TIPPatience with the onions is key. Properly browned onions form the backbone of the curry's flavor.
saute · ~1 min
Cook the masala.
1.Lower the flame. Add red chili powder and coriander powder.
2.Stir briskly for 30 seconds until fragrant, taking care not to burn the spices.
TIPIf the pan is too dry, add a splash of water before the powders to prevent burning.
simmer · ~6 min
Simmer the prawns in the gravy.
1.Add the prawns to the pan and gently stir to coat them in the masala (2 minutes).
2.Pour in 0.25 cup water and salt. Stir and bring to a gentle simmer.
3.Cover and cook for 4-5 minutes, until the prawns are just cooked through and opaque.
TIPDo not overcook the prawns — they only need a few minutes. Overcooking makes them rubbery.
mix · ~1 min
Finish with garam masala and lemon.
1.Turn off the heat. Sprinkle garam masala and squeeze fresh lemon juice over the curry.
2.Gently stir to combine without breaking the prawns.
TIPAdding garam masala off the heat preserves its aromatic oils, giving you a brighter, fresher spice hit.
garnish
Garnish with fresh coriander and serve hot.
Scatter chopped coriander leaves on top. Serve immediately with rotli, bhakri, or steamed basmati rice.

PRO TIPS

What to keep in mind.

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

1
Pat the prawns completely dry before marinating to prevent excess water in the pan.
2
Brown the onions until deep golden — this builds the entire flavor base of the curry.
3
Do not skip the 10-minute turmeric-salt marinade; it firms the prawns and deepens color.
4
Add the dry spice powders on low heat and stir continuously to avoid burning.
5
Cook prawns only until opaque and curled — about 4–5 minutes — to keep them tender.
6
Sprinkle garam masala and lemon juice only after turning off the heat for maximum aroma.

RECIPE VARIATIONS