MAHARASHTRIAN KOLAMBICHE KALVAN – PRAWN CURRY

Introduction

I’ve served it with rice and amaranth greens with coconut.

Ingredients

• 7–10 prawns, washed, cleaned and deveined
• 3–4 pieces fresh coconut
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• ¼–½ tsp mustard seeds
• 1 tsp poppy seeds
• 7–8 dry red chillies (spicy)
• ½ inch ginger
• 4–5 garlic cloves
• 3–4 Kokum or tamarind
• 1 small onion, chopped
• 1 green chilli, chopped
• 1 lemon
• 1 tsp turmeric
• Salt to taste
• Hot water
• 1–2 tsp oil

Instructions

1. Marinate the prawns with salt, turmeric and lemon juice. Keep aside for 20 minutes.

2. Soak Kokum in water for 10–15 minutes.
3. Grind together the coconut, coriander, cumin, mustard, poppy seeds, red chillies, ginger and garlic into a fine paste.

4. Heat oil in a pan.
5. Add the onion and green chilli and fry until golden.

6. Add the masala paste and fry well for at least 10–15 minutes.

7. Add the prawns and fry for 2–3 minutes.

8. Add a little hot water and salt, cover and simmer for 4–5 minutes until oil separates on the surface.
9. Add Kokum and more hot water to adjust the consistency.

10. Simmer for another 3–4 minutes.
11. That’s it, your authentic Kolambiche Kalvan is ready.

Serve with rice, bhakri or chapati.

Spice Level: 🌶🌶