vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kolambi Chi Kavaln - Maharashtrian Prawn Curry

Gongura Carrot Paneer Curry

Gongura Carrot Paneer Curry

Gongura Carrot Paneer Curry tastes amazingly delicious with the perfect combination of ve...

KUNG PAO CHICKEN

Kung Pao Chicken

A simple way of making chicken Kung Pao ( Indo-Chinese Style) with a nice sauce....

RAJASTHANI GATTA CURRY

Rajasthani Gatta Curry

An excellent and delicious Rajasthani vegetarian dish made with besan flour; dumplings co...

MOONG AND PANEER TIKKI IN CAPSICUM MIRCHI SAAG

Moong And Paneer Tikki In Capsicum Mirchi Saag

It is a great dish in summer barbeque parties and dinner parties usually served as a snac...

DUM ALOO BHENDI MASALA

Dum Aloo Bhendi Masala

Aloo Bhindi is a very popular North Indian side dish. A different side dish for roti, p...

SOYA CHICKEN

Soya Chicken

Soya sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with ...

Kolambi Chi Kavaln - Maharashtrian Prawn Curry Recipe, Fishes & sea-foods Sabji, How To Make Kolambi Chi Kavaln - Maharashtrian Prawn Curry Recipe

Kolambi Chi Kavaln is a traditional Maharastrian tangy shrimp curry originated along the Western coast, where fresh seafood is found in abundance.

For all the seafood lovers, here is an easy and quick prawn curry recipe that best pairs with any fragrant rice, phulka, naan or chapathi.

About Recipe

Fishes & sea-foods koora, Fishes & sea-foods Kuzhambu, Fishes & sea-foods torkari

How to make KOLAMBI CHI KAVALN - Maharashtrian Prawn Curry

(24 ratings)
39 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
KOLAMBI CHI KAVALN - Maharashtrian Prawn Curry
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 2 persons
Published date : December 08, 2018


Ingredients used in KOLAMBI CHI KAVALN - Maharashtrian Prawn Curry
• Prawns (peeled and de-veined) - 500 grams.
• Curry leaves - 1 spring.
• Tomato puree - 2 tablespoons.
• Garam masala powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Garlic - 7 cloves.
• Ginger - 1 piece.
• Coriander leaves - 2 springs.
• Green chilies (chopped) - 4 numbers.
• Tamarind paste - 1 cup.
• Fresh coconut (grated ) - 1 tablespoon.
• Salt - to taste.
• Oil - as required.
Method:
  • Add the prawns in a mixing bowl, add a paste made with green chillies, coriander, ginger, and garlic. Add turmeric powder, red chilli powder, garam masala powder, salt. Mix well and keep it aside for marination.
  • Heat oil in a pan, add curry leaves, tomato puree and stir well. Add prawns and saute well.
  • To it, even add water and bring it to a boil.
  • Once it starts boiling, add tamarind paste and mix it well. Let it cook for 5 minutes.
  • Once the gravy is done and the prawns are cooked, add freshly grated coconut, mix and switch off the flame immediately.
  • At last, garnish it with chopped coriander leaves.

Serve this amazing Prawn curry with hot rice or chapatti.






Cooking with images Fishes & sea-foods Rassa , Fishes & sea-foods rasdar, Fishes & sea-foods saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

everlastingeuphoria Posted on Thu Aug 23 2012

Prawn!!!

Reply 0 - Replies
profile image

Losvatoslocos Posted on Thu Aug 23 2012

wow that looks good. so good 0_0.

Reply 0 - Replies
profile image

Clouduck Posted on Thu Aug 23 2012

My entire newsfeed is full of vahchef's videos :D

Reply 0 - Replies
profile image

kitchenkarma Posted on Thu Aug 23 2012

Coriander is used as a garnish in 80-90% of indian cooking whether meats or vegetables. It gives a subtle flavour to meat dishes and boosts the flavour of vegetarian preparations. Maharashtrians use it in all of their dishes.

Reply 0 - Replies
profile image

yny13xx Posted on Thu Aug 23 2012

I just wonder, if we let the prawns simmer like this, won't the prawns' texture become too overcooked? Any tips?

Reply 0 - Replies
profile image

vaskn67 Posted on Thu Aug 23 2012

hey dude ur right this way the prawns will become tough and chewy. i first cook the masala {chilli,dhaniya haldi...}with tomato puree imli and boil till the raw smell gone another pan shallow fry marinated prawns on high flame just for 3-4 mts then a

Reply 0 - Replies
profile image

VahChef Posted on Thu Aug 23 2012

we just bring it to boil and once you add coconut stop cooking that way your prawns will still be tender so do not cook too much

Reply 0 - Replies
profile image

paromita87 Posted on Thu Aug 23 2012

will you goto west bengal, ? :)

Reply 0 - Replies
profile image

Stuti Stuti Posted on Fri Aug 24 2012

thank you chef ----- ur a sweetie

Reply 0 - Replies
profile image

SHTF Survivalist Posted on Wed Sep 05 2012

That looks really good!

Reply 0 - Replies
profile image

jukkaa123 Posted on Tue Oct 23 2012

that looks bomb

Reply 0 - Replies
profile image

mazhar shaikh Posted on Sat Dec 29 2012

Thank u

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter