Maharashtrian Prawn Curry | Kolambiche Kalwan/Kolambi Rassa

Maharashtrian prawn curry also known as Kolambiche Kalwan or Kolambi Rassa is an easy prawn curry made with prawns simmered in a fragrant coconut gravy infused with aromatic spices. Here's how to make it with step by step photos and a video.

This Maharashtrian Prawn curry is from the Indian state of Maharashtra. Prawn in the Marathi language is called "Kolambi" and curry is "Rassa". In Marathi, it is called Kolambi Rassa, a classic prawn curry bursting with vibrant coastal flavors.

My family loves prawn dishes. We love prawn sukka, curries, prawn ghee roast, and prawn biryani – you name it, we devour it. The best part? Prawn cooks in a flash, so dinner (or lunch!) is on the table in no time. These quick and tasty prawn dishes are perfect for busy weekdays or whenever you're craving some delicious seafood.

What makes Maharashtrian prawn curry special?

• Fresh, flavorful ingredients: This prawn curry is made with simple ingredients and it tastes amazing. Succulent prawns are simmered in a rich gravy bursting with the taste of coconut, coriander leaves, and a symphony of warming spices.
• Simple to prepare: Despite its complex flavors, Maharashtrian prawn curry comes together with minimal effort, making it a perfect weeknight meal.
• Customizable heat: Adjust the amount of chili peppers to suit your preference, creating a mild or fiery curry to tantalize your taste buds.

Ingredients to make Maharashtrian Prawn Curry

• Prawn - Also known as Shrimp or Jhinga. For this recipe, you can use either fresh or frozen prawns. However, fresh prawn tastes the best. If you are using frozen prawns then thaw them properly and use them.
• Coriander leaves - It gives a nice aroma to the curry.
• Vegetables - Green chilies, ginger, garlic, and, onions. Add green chilies as per your taste (depending on the level of spiciness).
• Salt
• Lemon juice - It gives a tangy kick to the taste buds. You can substitute it with tamarind or Kokum.
• Byadagi red chilies - It gives a bright red color to the prawn gravy and is not too spicy. You can substitute it with Kashmiri red chilies. Or normal dried red chilies but add it as per taste (depending on the level of spiciness).
• Coconut - Fresh grated coconut is used to make the curry thick.  You can substitute it with coconut milk.
• Spice powders - Turmeric powder and garam masala powder
• Curry leaves - It gives a beautiful aroma to the curry. However, if it not available you can skip it.

Step By Step Instructions with Photos

Preparations

1. Cleaning the prawns - Rinse the prawns in water. Check out for spoiled prawns (discolored or slimy). Prawns should always be white or grey. De-shell or de-vein it. Set it aside.
2. Prepare green masala - In a grinder/blender jar, add coriander leaves, green chilies, garlic cloves, ginger, salt, and lemon juice. Add water and grind to a fine paste. Set it aside.
3. Marinate the prawns - Add the prepared green masala to the prawns and marinate it for 30 minutes. This green masala enhances the flavor of the prawn curry. (Images 1, 2, 3, and 4)

4. Make coconut masala - In a grinder/blender jar, add byadagi red chilies, coconut, and turmeric powder. Add water and grind to a fine paste. (Images 5 and 6)

Making the Maharashtrian prawns curry

1. Heat 2 tablespoon of oil in a pan over medium heat. Add onions and curry leaves. Saute until onions are translucent. (image 7)
2. Next, add tomato and cook until tomatoes are soft. (Images 8 and 9)
3. Add the marinated prawns, stir and cook. (image 10)

4) Prawns will curl up into (“C” shape). (image 11)

5) Add coconut masala, and garam masala powder to it. Stir. (images 12 and 13)

6) Now, add water to adjust the consistency of the curry. Taste and adjust salt. Cover and cook until the curry comes to a boil. Reduce the heat and simmer for 5 minutes. Remove from heat. Prawn curry is ready to serve (image 14). Serve prawns curry hot with Roti/Steamed rice.

Recipe Tips & Notes

1. The quantity of green chilies depends on the level of their spiciness. Not all green chilies are equally spicy. So add it as per your taste.
2. While cleaning the prawns always devein them. Otherwise, it may create digestion problems.
3. Never overcook the prawns. If overcooked then it may turn hard or chewy.

What to serve with this Maharashtrian Prawn Curry?

1. Serve prawns curry hot with Roti, Paratha, or Chapathi (Indian flatbread)
2. Or serve it with steamed rice and salad.
3. You can also serve it with Pav (a type of Indian bread) or Bread. I like to have this curry with Pav.

If you like this recipe, you might be interested in these other amazing Indian curry recipes:

• Maharashtrian Chicken Sukka
• Hyderabadi Chicken Masala
• Kolhapuri Chicken Curry
• Malwani Chicken Curry
• Mughlai Chicken Curry

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Maharashtrian prawn curry (Kolambiche Kalwan/Kolambi Rassa)

Maharashtrian prawn curry recipe with step-by-step photos and a video recipe. Easy prawn curry made with prawns, coriander leaves, coconut, and a few basic spices.

Course Main

Cuisine Indian, Maharashtrian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Preeti

Equipment

• Heavy bottom pan/pot

Ingredients

• 300- gram prawns aka Shrimp (de-shelled and deveined)

For green masala

• ¼ cup coriander leaves
• 3 green chilies roasted (add it as per your taste)
• 8 garlic cloves
• 1- inch ginger roughly chopped
• salt to taste
• 1 tablespoon lemon juice

For coconut masala

• 4-5 byadagi red chilies roasted
• ½ cup fresh grated coconut
• ½ teaspoon turmeric powder

Making the prawns curry

• 1 onion chopped
• 2 spring curry leaves
• 1 tomato
• ½ teaspoon garam masala powder
• salt to taste

Instructions

Preparations

• Cleaning the prawns - Rinse the prawns in water. Check out for spoiled prawns (discolored or slimy). Prawns should always be white or grey in color. De-shell or de-vein it. Set it aside.
• Prepare green masala - In a grinder/blender jar, add coriander leaves, green chilies, garlic cloves, ginger, salt, and lemon juice. Add water and grind to a fine paste. Set it aside.
• Marinate the prawns - Add the prepared green masala to the prawns and marinate it for 30 minutes. This green masala enhances the flavor of the prawns curry.
• Make coconut masala - In a grinder/blender jar, add byadagi red chilies, coconut, and turmeric powder. Add water and grind to a fine paste.

Making the prawns curry

• Heat 2 tablespoon of oil in a pan over medium heat.
• Add onions and curry leaves. Saute until onions are translucent.
• Next, add tomato and cook until tomatoes are soft.
• Add the marinated prawns, stir and cook. Prawns will curl up (“C” shape).
• Add coconut masala, and garam masala powder to it. Stir.
• Now, add water to adjust the consistency of the curry.
• Taste and adjust salt.
• Cover and cook until the curry comes to a boil.
• Reduce the heat, simmer for 5 minutes. Remove from heat.
• Prawns curry is ready to serve.
• Serve prawns curry hot with Roti (Indian flatbread) or steamed rice.

Video

Notes

• The quantity of green chilies depends on the level of their spiciness. Not all green chilies are equally spicy. So add it as per your taste.
• While cleaning the prawns always devein them. Otherwise, it may create digestion problems.
• Never overcook the prawns. If overcooked then it may turn hard or chewy.
• Storage Suggestions:
  1. 1. You can store the leftovers in an airtight container in the refrigerator. Stays good for 2 days.
     2. You can also freeze it. It stays good for 15 days. Whenever needed, just thaw it. Reheat it in the microwave and serve.
  1.