Kolambi Bhaat: Why Is This Prawn Pulao ‘Home’ To So Many Maharashtrians
- Sushmita Sengupta
Updated : July 18, 2022 06:07 IST
The rice dish also uses plenty of spices, but the coconut milk brings a delicious, creamy balance.
The Konkani cuisine, as the name suggests, refers to the cuisine of the Konkan region of India. The cuisine is renowned for its generous use of hot spices and spice blends, the curries are fiery, the fish fresh from the water and meat seasoned to the core. It is rustic, but abound with textures and colour. When you are here for a feast, you can expect nothing less of an extravaganza, but never let that underestimate the ‘soul foods’ of the region. Konkani delights like Masala Bhaath and Kolambi Bhaath spells comfort to millions of Maharashtrians, and a bite of each will tell you why. Kolambi Bhaat, is essentially Prawns Pulao made with coconut milk. The rice dish also uses plenty of spices, but the coconut milk brings a delicious, creamy balance while leaving enough room for the prawns to shine. It is the hero ingredient of the dish after all. In her book, ‘My Romance With Food’ author and homechef Roopa Nabar writes. “For the Konkanis, Kolambi Bhaat is home. The flavours of fresh prawns and creamy coconut running through each grain of flavourful rice. In my growing up years, it used to be a treat that would bring some respite to otherwise vegetarian mid-week meals.”
Here’s Roopa’s recipe of Kolambi Bhaat that you can try at home soon.
Preparation Time: 10-15 minutes
Cooking Time: 20-25 minutes
- 1 cup medium-sized prawns (kolambi). cleaned and deveined
- 2 cups Basmati rice, washed
- 1/2 cup coconut milk
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 3 tablespoons oil
- 1 bay leaf
- 3-4 cloves
- 8-10 black peppercorns
- 1-inch cinnamon stick
- 1 mace blade
- 1 tablespoon ginger-garlic-green chilli paste
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 2 tablespoons chopped fresh coriander leaves
- Combine the prawns, salt, turmeric powder, and red chilli powder in a bowl. Set aside to marinate for ten to fifteen minutes.
- Heat the oil in a non-stick pan. Add the bay leaf, cloves, peppercorns, cinnamon and mace and mix well.
- Add the ginger-garlic-green chilli paste and saute. Add the onion and saute till it turns translucent.
- Add the tomato, mix and saute till it turns soft. Add the rice, mix well and cook on high heat for a minute.
- Add the marinated prawns and mix well.
- Add the coconut milk and mix again.