Thursday, 24 May 2018

Kolambiche Kalvan/Sar ~ Konkani Style Prawns Curry

We make prawns curry with two methods. The first method is by using dried and roasted coconut paste, we called it Kolambicha Rassa. And today I am showing the second method.
Here we are using fresh coconut. 

  • Tiger prawns- 12 to 15 
  • Turmeric powder- ½ tsp
  • Hing- ¼ tsp
  • Fresh coconut, scrapped- 1 cup
  • Black peppercorns- 3 to 4 
  • Fennel seeds- ½ tsp
  • Coriander seeds- 1½ tsp
  • Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
  • Garlic-7 to 8
  • Ginger- ½ inch (optional)
  • Chilli powder- 1 tsp (optional: use if you like spicy)
  • Kokum- 5 to 6
  • Salt- to taste
  • Coriander leaves, chopped- 2 tbsp
  • Oil- 2 to 3 tbsp

  • Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns. 
  • Apply some salt and turmeric on them and keep aside.
  • Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes. 
  • Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste. 
  • Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
  • Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
  • Add a cup of water and bring to boil.
  • Add the marinated prawns and kokum. Give a nice stir.
  • Cook on low heat for 5 to 6 minutes. Keep stirring in between.
  • Garnish with coriander leaves.
  • Serve hot with bhakari or rice.