Maharashtrian prawn curry with step-by-step photos and a video recipe. Easy prawn curry made with prawns, coriander leaves, coconut, and a few basic spices.
This prawn curry is made with simple ingredients and it tastes amazing. In this recipe post, I am sharing a quick & easy Maharashtrian prawn curry recipe.
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.
Prawn dishes are our family favorites. Whether it is prawn pulao, prawn curry, prawn ghee roast, or prawn biryani.
The best thing about making prawn dishes is that prawns get cooked quickly. You can make this curry for a quick dinner or lunch.
Table of Contents
Recipe features:
- Quick & easy to make – You can make this prawn curry quickly within 30 minutes.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Make-ahead recipe – You can make it ahead of time. Store it in an airtight container in the refrigerator. This curry freezes well.
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.
Cooking tips:
- 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.
- Roast the green chilies and byadagi red chilies before adding them.
- 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.
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
Serving Suggestions:
- Serve prawns curry hot with Roti, Paratha, or Chapathi (Indian flatbread)
- Or serve it with steamed rice and salad.
- You can also serve it with Pav (a type of Indian bread) or Bread. I like to have this curry with Pav.
Storage suggestions:
- You can store the leftovers in an airtight container in the refrigerator. Stays good for 2 days.
- You can also freeze it. It stays good for 15 days. Whenever needed, just thaw it. Reheat it in the microwave and serve.
How to make Maharashtrian Prawn Curry (Kolambi Rassa)
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. (image 1, 2, 3 and 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. (image 5 and 6)
Making the Maharashtrian prawns curry:
- Heat 2 tbsp of oil in a pan over medium heat.
- Add onions and curry leaves. Saute until onions are translucent. (image 7)
- Next, add tomato and cook until tomatoes are soft. (image 8 and 9)
- Add the marinated prawns, stir and cook. (image 10)
- Prawns will curl up into (“C” shape). (image 11)
- Add coconut masala, and garam masala powder to it. Stir. (image 12 and 13)
- 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. (image 14)
- Serve prawns curry hot with Roti/Steamed rice.
Maharashtrian prawn curry | 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.
Servings 6 people
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 tbsp lemon juice
For Coconut masala
- 4-5 byadagi red chilies roasted
- ½ cup fresh grated coconut
- ½ tsp turmeric powder
Making the prawns curry
- 1 onion chopped
- 2 spring curry leaves
- 1 tomato
- ½ tsp 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 tbsp 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.
- Roast the green chilies and byadagi red chilies before adding them.
- 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.
If you’ve tried this Maharashtrian Prawns Curry recipe or any other recipes on the website then do let us know how it turned out in the comments below, we love hearing it from you!
Nice recipe
Thanks.
Thanks