Kolambi (as called in marathi) /prawns are one of those things which we are always waiting and wanting to eat. I go mad whenever I go to fish market and see all those different types of fish. I feel fish is everyone’s weak point. In case of shell-fish, prawns and crabs are the one who make fish lovers weakest. They are definitely the most flavorful and tastiest in any form they are cooked.
Today’s recipe is one of those easiest recipe I have learnt from Aai Girap. My aai (mom) is the best teacher I could ever have, especially when it comes to food. Since I was a kid, I used to help her in the kitchen whether it was cutting the vegetables, standing on a stool and mixing the ingredients in the pan or trying to understand the food language. Till now whatever I have learnt about traditional cooking and baking like how to cook a particular ingredient, how to use the amazing aromatic spices and few tricks and some cheats, it’s all her. And in return, I tell her about new ingredients and modern recipes I come across. We have a lot of fun when it comes to food. My mom’s logic is very simple, we should try out all the ingredients and different dishes, whether you like it or not.
This prawn curry is simple and very easy to make. Make sure you get fresh prawns and they are peeled and properly deveined, cause if not, you know your stomach is going to make you run. You can enjoy this curry with some hot steamed rice. So let’s see how to make this Kolambi Kalvan.
Note : To devein a prawn, use a small sharp knife to make a slit along the middle of the back of the prawn to expose that black color thread. Pull out that thread.
- 250 g fresh kolambi (prawns) peeled and deveined
- 1 heap cup grated fresh coconut
- 1 small size onion
- 3-4 garlic cloves
- 1 heap tbsp coriander seeds
- 1-2 tbsp red chili powder (add as per how much spicy you want)
- 1 tsp turmeric powder
- salt – as required
- 2 tsp rice (raw) – acts as a binding agent
- 4-5 kokum/amsul
- 2-3 tsp oil
- Peel and deveined the prawns, wash them and keep aside.
- In a grinder, add in the coconut, onion, garlic cloves, coriander seeds, red chili powder, turmeric and rice. With the help of some water, grind it into a fine paste.
- Heat the oil and add in the grinded paste. Add water in the grinder so as to not waste the remaining paste stuck to the grinder. Add water according to the consistency you want for the curry. Add salt to taste, mix and bring it to boil on high heat.
- Once the curry has come to boiled, add in the prawns and cook until the prawns are done.
- Once the prawns are cooked, taste and check the seasoning. Turn the gas on low heat and add the kokam. Cook for one minute and shut the gas off. Cover with a lid and let the kokam leave its flavours in the curry. Never boil kokum much, its flavour turns bitter.
- Serve the curry with some steamed rice and enjoy !
Hope you like the recipe. Do try and share it.
Happy Cooking !