Kolambi Chi Kavaln Maharashtrian Prawn Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add prawns and cook until they turn pink and are cooked through.
• STEP 5.Add coconut milk, tamarind pulp, and water. Mix well and simmer for 5-7 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to clean and devein the prawns properly before cooking.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a thicker gravy, you can add some cashew paste or coconut paste.
• You can also add some chopped tomatoes for a tangy flavor.

Storage and Serving

• Leftover prawn curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the prawn curry with steamed rice or roti for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.