Are you craving a spicy, soulful seafood dish straight from the heart of Maharashtra? This Kolambi Rassa Recipe (Prawn Curry) is the ultimate comfort food for seafood lovers. Unlike complex curries that require roasting ingredients for hours, this unique “Kaccha Vatan” (raw masala paste) method ensures a fresh, aromatic flavour that saves time without compromising on taste.
In this recipe, we use fresh coconut, aromatic spices, and a special Kolhapuri masala to create a rich, vibrant gravy that coats succulent prawns perfectly. Whether you have 1kg of fresh prawns or a smaller batch, this recipe scales beautifully. It’s a “secret” restaurant-style method that is surprisingly easy to make at home. Get your Bhakris ready, because this Maharashtrian Prawn Curry is about to become your new family favourite!
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Ingredients List:
- For the Masala Paste (Vatan):
- Fresh Coconut: ½ small coconut, sliced thinly
- Onion: 2 medium-sized, sliced vertically
- Tomato: ½ medium tomato
- Garlic: 1 whole bulb (peeled)
- Ginger: ½ inch piece
- Green Chillies: 2
- Coriander Leaves: A handful (with stems for extra flavour)
- Coriander Seeds (Dhane): 1 tsp
- Cumin Seeds (Jeera): ½ tsp
- For the Curry:
- Prawns (Kolambi): 1 kg, cleaned and deveined
- Oil: 1 large ladle (approx. 3-4 tbsp)
- Turmeric Powder: 1 tsp
- Garam Masala: 1 tsp
- Kolhapuri Masala (or Red Chilli Powder): 1.5 tsp (adjust to taste)
- Salt: To taste
- Water: 1.5 glasses (approx. 300-400ml)
- Kokum: 2 pieces (for tangy flavour)
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Step-by-Step Instructions:
- Clean the Prawns: Wash the prawns thoroughly. To clean, remove the head and pull out the black thread (vein) from the back. If the vein doesn’t come out easily, make a shallow slit along the back and pull it out.
- Prepare the Masala Paste: In a mixer jar, combine the coconut slices, sliced onions, tomato, garlic, ginger, green chillies, coriander leaves, coriander seeds, and cumin seeds. Grind everything into a fine paste without roasting the ingredients.
- Note: You can add a little water if needed to get a smooth texture.
- Sauté the Masala: Heat oil in a large kadhai or pan on high heat. Once the oil is hot, add the prepared ground masala paste. Reduce the flame to medium and sauté for 1-2 minutes until the raw smell disappears and the oil separates slightly.
- Add Spices: Lower the heat completely to prevent burning. Add turmeric powder, garam masala, salt, and Kolhapuri Masala (or your regular red chilli powder). Mix well and roast the spices for another minute until fragrant.
- Cook the Prawns: Add the cleaned prawns to the pan. Mix well so that every prawn is coated with the spicy masala. Sauté for about a minute.
- Make the Gravy: Add approximately 1.5 glasses of water (you can rinse the mixer jar with water and use that). Adjust the water quantity based on how thick or thin you want the Kolambi Rassa.
- Simmer and Finish: Add the kokum pieces for a subtle, tangy kick. Bring the curry to a boil, then simmer on medium heat for 10 to 12 minutes. Prawns cook quickly, so avoid overboiling.
- Serve Hot: Once the oil floats to the top and the gravy thickens, turn off the flame. Your spicy Maharashtrian Kolambi Rassa is ready!
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Cooking Tips for Better Results:
- Don’t Overcook: Prawns can become rubbery if cooked too long. 10-12 minutes is usually the sweet spot for a curry.
- Masala Texture: Since this is a “raw masala” recipe, ensure you grind the paste very finely for a smooth gravy texture.
- Spice Level: If you don’t have Kolhapuri Masala, you can use a mix of Kashmiri Red Chilli Powder (for colour) and spicy chilli powder.
- Kokum Alternative: If you can’t find Kokum, a teaspoon of tamarind pulp or lemon juice added at the end works well too.
Variations:
- Potato Version: Add cubed potatoes along with the prawns if you want to increase the volume of the dish; potatoes absorb the seafood flavour beautifully.
- Creamy Version: For a milder taste, add half a cup of thick coconut milk towards the end of the cooking process.
- Kids-Friendly: Reduce the green chillies and red chilli powder significantly. You can use Kashmiri chilli powder to keep the red colour without the heat.
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Serving Suggestions:
- This Kolambi Rassa pairs perfectly with traditional Maharashtrian sides:
- Breads: Rice Bhakri (Tandalachi Bhakri), Jowar Bhakri, or Chapatis.
- Rice: Steamed Indrayani rice or Jeera Rice.
- Side: A slice of lemon and raw onion on the side enhances the meal.
FAQs:
Q1: How long does it take to cook prawns in a curry?
Ans: Prawns cook very fast. In a boiling curry like this Kolambi Rassa, they typically take about 10 to 12 minutes to cook through perfectly.
Q2: Can I roast the masala ingredients before grinding?
Ans: Yes, you can. However, this specific recipe uses a “Kaccha Vatan” (raw paste) technique, which saves time and gives a unique, fresh flavour profile to the curry.
Q3: What can I use instead of Kolhapuri Masala?
Ans: You can substitute Kolhapuri Masala with a mix of regular Red Chilli Powder and a pinch of Goda Masala or extra Garam Masala to mimic the authentic taste.
Q4: Is this recipe suitable for frozen prawns?
Ans: Absolutely! Just ensure you thaw the frozen prawns completely and drain excess water before adding them to the masala.
Authentic Kolambi Rassa Recipe | Maharashtrian Spicy Prawn Curry
Ingredients
For the Masala Paste (Vatan):
- Fresh Coconut: ½ small coconut sliced thinly
- Onion: 2 medium-sized sliced vertically
- Tomato: ½ medium tomato
- Garlic: 1 whole bulb peeled
- Ginger: ½ inch piece
- Green Chillies: 2
- Coriander Leaves: A handful with stems for extra flavour
- Coriander Seeds Dhane: 1 tsp
- Cumin Seeds Jeera: ½ tsp
For the Curry:
- Prawns Kolambi: 1 kg, cleaned and deveined
- Oil: 1 large ladle approx. 3-4 tbsp
- Turmeric Powder: 1 tsp
- Garam Masala: 1 tsp
- Kolhapuri Masala or Red Chilli Powder: 1.5 tsp (adjust to taste)
- Salt: To taste
- Water: 1.5 glasses approx. 300-400ml
- Kokum: 2 pieces for tangy flavour
Instructions
- Clean the Prawns: Wash the prawns thoroughly. To clean, remove the head and pull out the black thread (vein) from the back. If the vein doesn't come out easily, make a shallow slit along the back and pull it out.
- Prepare the Masala Paste: In a mixer jar, combine the coconut slices, sliced onions, tomato, garlic, ginger, green chillies, coriander leaves, coriander seeds, and cumin seeds. Grind everything into a fine paste without roasting the ingredients.Note: You can add a little water if needed to get a smooth texture.
- Sauté the Masala: Heat oil in a large kadhai or pan on high heat. Once the oil is hot, add the prepared ground masala paste. Reduce the flame to medium and sauté for 1-2 minutes until the raw smell disappears and the oil separates slightly.
- Add Spices: Lower the heat completely to prevent burning. Add turmeric powder, garam masala, salt, and Kolhapuri Masala (or your regular red chilli powder). Mix well and roast the spices for another minute until fragrant.
- Cook the Prawns: Add the cleaned prawns to the pan. Mix well so that every prawn is coated with the spicy masala. Sauté for about a minute.
- Make the Gravy: Add approximately 1.5 glasses of water (you can rinse the mixer jar with water and use that). Adjust the water quantity based on how thick or thin you want the Kolambi Rassa.
- Simmer and Finish: Add the kokum pieces for a subtle, tangy kick. Bring the curry to a boil, then simmer on medium heat for 10 to 12 minutes. Prawns cook quickly, so avoid overboiling.
- Serve Hot: Once the oil floats to the top and the gravy thickens, turn off the flame. Your spicy Maharashtrian Kolambi Rassa is ready!
