Maharashtrian Prawn Curry (Kolambiche Kalwan/Kolambi Rassa)

Maharashtrian prawn curry, also known as Kolambiche Kalwan or Kolambi Rassa, is an easy prawn recipe made with prawns marinated in aromatic green masala, simmered in a spiced coconut gravy. Here's how to make it with step-by-step photos and a video.

This Maharashtrian prawn curry recipe is made with simple ingredients and tastes amazing. Succulent prawns are simmered in a rich gravy bursting with the taste of coconut, coriander leaves, and warming spices. The best part of cooking prawns is they cook in a flash, so dinner/lunch is on the table in no time.

Whenever I make this Kolambiche Kalwan, the aroma alone makes my kitchen feel so comforting. It's one of those dishes I love to cook, especially knowing how much everyone enjoys it. My family loves prawn dishes whether it is prawn sukka, prawn ambotik, prawn ghee roast, or prawn biryani. These quick and tasty prawn dishes are perfect for busy weekdays.

The ingredients used to make this Maharashtrian prawn recipe are simple and easily available in your kitchen pantry. The most time-consuming part is cleaning and deveining the prawns, so I save myself time by doing it ahead and freezing them in small, airtight portions.

• Prawn - Also known as shrimp or jhinga, I used fresh prawns for this prawn recipe. I find that using fresh prawns enhances the flavor, but you can certainly use frozen prawns if that's what you have on hand. If you use frozen prawns, I recommend thawing them thoroughly before cooking.
• Coriander leaves - I think that coriander leaves really add a nice aroma to this Maharashtrian curry. But if you don't like coriander leaves, then try this prawn curry recipe that doesn't use coriander leaves and tastes equally delicious.
• Vegetables - This curry uses green chilies, ginger, garlic, and onions. Adjust green chilies according to your taste, depending on how spicy you want this Kolambiche Kalwan to be.
• Lemon juice - It gives a tangy kick to the taste buds. You can substitute it with tamarind or Kokum.
• Byadagi red chilies - They give a bright red color to the prawn gravy and are not too spicy. You can substitute with Kashmiri red chilies or normal dried red chilies but add it as per taste (depending on how spicy you want the curry to be).
• Coconut - Freshly grated coconut is used to make the curry which gives the curry a rich and thick consistency.  You can substitute it with coconut milk.

For the detailed list of ingredients & their measurements, please check out the recipe card below. Here's how to make this Maharashtrian Kolambiche Kalwan.

How to make Maharashtrian Prawn Curry (with Step By Step Photos)

Preparations for Kolambiche Kalwan

1. Cleaning the prawn - 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 prawn - Add the prepared green masala to the prawns and marinate it for 30 minutes. This green masala enhances the flavor of the curry. (Images 1, 2, 3, and 4)

4. Making prawn curry masala paste - In a grinder/blender jar, add byadagi red chilies, coconut, and turmeric powder. Add water and grind to a fine paste. Keep it aside. (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). Add the ground prawn curry masala paste, and garam masala powder to it. Stir. (images 12 and 13)

5) 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. Maharashtrian Kolambiche Kalwan is ready to serve (image 14). Serve prawn curry hot with Tandalache bhakri (rice flour flatbread)/Roti/Steamed rice.