Kolambi Masala (spicy Coconut Prawns)

Kolambi Masala, also known as Spicy Coconut Prawns, is a popular dish from the Malvani cuisine of the Konkan region in India. This dish is known for its rich and flavorful coconut-based gravy with a perfect blend of spices that make it a delightful treat for seafood lovers.

Kolambi Masala (spicy Coconut Prawns)

Ingredients

  • 500g prawns, cleaned and deveined
  • 1 cup grated coconut
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2-3 green chilies, slit
  • 1/4 cup chopped coriander leaves
  • 2-3 tbsp oil
  • Salt to taste

Instructions

  1. Heat oil in a pan and add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and sauté for a minute. Then, add the tomato puree and cook until the oil separates.
  3. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes.
  4. Add the prawns and cook for 5-7 minutes until they turn pink and are cooked through.
  5. In a separate pan, dry roast the grated coconut until it turns golden brown.
  6. Add the roasted coconut to the prawn curry and mix well. Cook for another 5 minutes on low heat.
  7. Garnish with chopped coriander leaves and serve hot with steamed rice or Malvani bhakri.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Carbohydrates
8g
Protein
20g
Fat
18g

Supplies

Large pan Spatula Chopping board Knife Mixing bowls

Tools

Stovetop Blender or food processor

Serving suggestions

Serving suggestions: Serve the Kolambi Masala with steamed rice or traditional Malvani bhakri for an authentic experience.

Tips & tricks

Tips: Adjust the spice levels according to your preference, and make sure not to overcook the prawns to keep them tender and juicy.

Cost

$15