Kolambi Chi Kavaln - Maharashtrian Prawn Curry

Share
29 Ratings
39 Reviews
Print
Recipe By Vahchef
30 m
2 servings
196 Cals

Pomfret Chettinad Fish Fry

Chettinad Fish Fry with unique flavors of pomfret fish tastes even more delicious and ser...

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...

Chole Kasoori Methi

Another variation to the ever popular chole is to try it out with kasoori methi to finish...

Bottle Gourd Curry With Sesame Seeds

Bottle gourd cooked with sesame seeds and coconut powder rich in Iron....

Mix Vegetable Korma-1

Mix vegetable korma is south indian dish, it is a aromatic and spicy curry, made with mix...

Fish Fry

One of the main items in a complete South Indian seafood meal is fish fry. It has to be o...

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

Name: KOLAMBI CHI KAVALN - Maharashtrian Prawn Curry
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

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

(29 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.*

everlastingeuphoria Posted on Thu Aug 23 2012

Prawn!!!

Reply 0 - Replies

Losvatoslocos Posted on Thu Aug 23 2012

wow that looks good. so good 0_0.

Clouduck Posted on Thu Aug 23 2012

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

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.

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?

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