Welcome to the best Kolambi Rassa recipe you will ever try! If you are a seafood lover looking for an Authentic Prawn Curry, this Maharashtrian Prawn Curry is exactly what you need. Making a spicy, flavourful prawn curry at home does not have to be difficult. With a fresh homemade masala paste and a few basic spices, you can whip up this restaurant-style Kolambi Rassa in under 20 minutes.
This Kolambi Rassa recipe uses a rich base of fresh coconut, onions, tomatoes, and garlic, giving the gravy a thick texture and a vibrant colour. It is a staple seafood dish in Maharashtra, usually enjoyed on weekends with hot flatbreads or rice. Whether you are hosting a lunch for 4 to 5 people or craving a comforting dinner, this easy seafood recipe will definitely impress everyone. Follow the simple steps below to make the perfect prawn curry at home today!
Also Read: Masaledar Kolambi: Quick & Easy Spicy Prawns Recipe
Ingredients List
- 1 kg prawns (cleaned and deveined)
- 1/2 cup fresh coconut (grated or chopped)
- 1 medium onion (chopped)
- 1/2 tomato (chopped)
- 1 whole garlic head (peeled)
- 1 inch of ginger
- 1 tablespoon dry coconut
- 1 tablespoon coriander seeds
- 1 handful fresh coriander leaves (with stems)
- 1/2 ladle cooking oil
- 1 tablespoon garam masala
- 1 tablespoon Agri masala (or Kanda Lasun masala/red chilli powder)
- 1/2 teaspoon turmeric powder
- 4 kokum pieces (or 1 tablespoon tamarind paste)
- 1.5 glasses of water
- Salt to taste
Step-by-step Instructions
- Step 1: In a mixer jar, add fresh coriander, 1/2 cup fresh coconut, 1 chopped onion, 1/2 chopped tomato, 1 garlic head, 1 inch ginger, 1 tablespoon dry coconut, and 1 tablespoon coriander seeds. Add a little water and grind it into a smooth, fine paste.
- Step 2: Heat a pan and add 1/2 ladle of oil. Once the oil is hot, carefully add the ground masala paste.
- Step 3: Roast the paste on medium heat for 2 to 3 minutes until the oil separates from the edges.
- Step 4: Add 1 tablespoon garam masala, salt to taste, 1 tablespoon Agri masala, and 1/2 teaspoon turmeric powder. Mix well. (Remember, prawns have natural salt, so add salt carefully).
- Step 5: Add the 1 kg cleaned prawns to the roasted masala and sauté for 1 minute.
- Step 6: Pour 1.5 glasses of water into the pan and mix properly. Adjust the water quantity based on how thick you want the curry.
- Step 7: Add 4 kokum pieces to the gravy for a tangy flavour.
- Step 8: Keep the lid slightly open and let it simmer on low heat for 10 to 12 minutes.
- Step 9: Turn off the heat. Your delicious Kolambi Rassa is ready to serve!
Also Read: Simple Maharashtrian Dry Prawns Sukkha Recipe
Cooking Tips
- Always clean the prawns properly and remove the black vein to avoid any bitter smell or taste.
- Using coriander stems in the masala paste adds a deep, earthy flavour to the Maharashtrian Prawn Curry.
- Do not overcook the prawns. Cooking them for 10 to 12 minutes is perfectly enough; otherwise, they will become rubbery.
- Roasting the masala paste until the oil releases is the secret to getting a rich red colour and a perfect gravy texture.
Variations
- Dry Prawns Masala: Add only 1/2 glass of water to the pan and cook with a closed lid to make a thick, dry prawn dish.
- Kids-Friendly Version: Reduce the amount of Agri masala or red chilli powder to make a milder Kolambi Rassa for children.
- Tamarind Jaggery Base: If you do not have kokum, use 1 tablespoon of tamarind paste and a pinch of jaggery to give the curry a sweet and sour flavour.
Serving Suggestions
- Serve hot with soft rice bhakri or jowar bhakri.
- Enjoy with steamed white rice or jeera rice.
- It also pairs wonderfully with soft chapatis or rotis.
Also Read: Spicy Dry Bombil Chutney Recipe | Bombay Duck Chutney
FAQs
Q1. How much time does it take to cook the prawns?
Ans: Prawns cook very quickly. It takes only 10 to 12 minutes on low heat for them to cook perfectly.
Q2. What can I use instead of kokum in this recipe?
Ans: If you do not have kokum, you can easily substitute it with 1 tablespoon of tamarind paste or tamarind water.
Q3. How can I get a bright red colour for the curry?
Ans: To get a rich red colour, roast the masala paste nicely in oil and add a little Kashmiri red chilli powder.
Q4. How many people can eat 1 kg of prawn curry?
Ans: This 1 kg Kolambi Rassa recipe is easily sufficient to serve 4 to 5 people.
Authentic Kolambi Rassa Recipe | Maharashtrian Prawn Curry
Ingredients
- 1 kg prawns cleaned and deveined
- 1/2 cup fresh coconut grated or chopped
- 1 medium onion chopped
- 1/2 tomato chopped
- 1 whole garlic head peeled
- 1 inch of ginger
- 1 tablespoon dry coconut
- 1 tablespoon coriander seeds
- 1 handful fresh coriander leaves with stems
- 1/2 ladle cooking oil
- 1 tablespoon garam masala
- 1 tablespoon Agri masala or Kanda Lasun masala/red chilli powder
- 1/2 teaspoon turmeric powder
- 4 kokum pieces or 1 tablespoon tamarind paste
- 1.5 glasses of water
- Salt to taste
Instructions
- Step 1: In a mixer jar, add fresh coriander, 1/2 cup fresh coconut, 1 chopped onion, 1/2 chopped tomato, 1 garlic head, 1 inch ginger, 1 tablespoon dry coconut, and 1 tablespoon coriander seeds. Add a little water and grind it into a smooth, fine paste.
- Step 2: Heat a pan and add 1/2 ladle of oil. Once the oil is hot, carefully add the ground masala paste.
- Step 3: Roast the paste on medium heat for 2 to 3 minutes until the oil separates from the edges.
- Step 4: Add 1 tablespoon garam masala, salt to taste, 1 tablespoon Agri masala, and 1/2 teaspoon turmeric powder. Mix well. (Remember, prawns have natural salt, so add salt carefully).
- Step 5: Add the 1 kg cleaned prawns to the roasted masala and sauté for 1 minute.
- Step 6: Pour 1.5 glasses of water into the pan and mix properly. Adjust the water quantity based on how thick you want the curry.
- Step 7: Add 4 kokum pieces to the gravy for a tangy flavour.
- Step 8: Keep the lid slightly open and let it simmer on low heat for 10 to 12 minutes.
- Step 9: Turn off the heat. Your delicious Kolambi Rassa is ready to serve!
