Are you craving a delicious and spicy seafood dish but are short on time? This Masaledar Kolambi recipe is the perfect answer! “Kolambi” means prawns in Marathi, and this dish is a flavorful, spicy prawn curry that comes together in under 30 minutes. The best part? You don’t need to grind any complicated ‘watan’ (masala paste), which saves a lot of time and effort. It’s a fantastic, beginner-friendly recipe that delivers a rich, restaurant-style taste with simple ingredients you already have in your kitchen. Whether you’re looking for a quick weeknight dinner or something special to serve with rice or bhakri, this quick prawn curry is sure to become a new favourite.
Also Read – Simple Maharashtrian Dry Prawns Sukkha Recipe
Ingredients List:
- Here’s what you’ll need to make this spicy Masaledar Kolambi:
- Prawns (Kolambi): 1/2 kg, cleaned, shelled, and deveined
- Onions: 3 medium, finely chopped
- Tomato: 1 medium, finely chopped
- Ginger-Garlic-Chilli: 1 full pod of garlic, 1/2 inch ginger, and 1 green chilli, crushed together
- Cumin Seeds (Jira): 1 small teaspoon
- Oil: 1 ladle (about 2-3 tablespoons)
- Kokum: 3 pieces (for a tangy flavour)
- Warm Water: 1/2 cup
- Coriander Leaves: A handful, finely chopped (used twice)
- Salt: To taste
- Dry Spices (Masalas):
- Agri Masala: 1-2 teaspoons (or use a mix of red chilli powder and Kanda Lasun Masala)
- Cumin-Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
Also Read – Simple Spicy Sukat Recipe
Step-by-Step Instructions:
- Start the Base: Heat oil in a kadai (wok) on medium heat. Once hot, add the cumin seeds and let them sizzle.
- Sauté Onions: Add the 3 finely chopped onions and sauté them well until they turn soft and light brown.
- Add Aromatics: Add the crushed ginger-garlic-green chilli paste. Sauté for another 2-3 minutes until the raw smell is gone.
- Cook Tomatoes: Add the finely chopped tomato and cook for about a minute until it becomes soft.
- Add Dry Spices: Turn the heat to low. Add the Agri masala, cumin-coriander powder, garam masala, turmeric powder, and salt.
- Cook the Masala: Sauté the spices on low heat for 3-4 minutes until the oil starts to separate from the masala. This step is key to a flavourful curry.
- Add Flavour: Add half of the chopped coriander and the 3 pieces of kokum. Give it a good mix.
- Simmer the Gravy: Add 1/2 cup of warm water to the pan. This helps cook the masalas properly. Cover the kadai and let the gravy simmer on low heat for 5-7 minutes.
- Add the Prawns: Uncover the pan. You will see a nice, thick masala base. Now, add the cleaned prawns (Kolambi).
- Mix and Cook: Mix everything well, ensuring the prawns are coated in the masala. Keep the heat on low.
- Final Cook: Add the remaining chopped coriander leaves and mix again. Cover the pan and let the prawns cook on low heat for 10 minutes. Do not overcook them.
- Serve: After 10 minutes, turn off the heat. Your Masaledar Kolambi is ready! The curry will thicken slightly as it cools.
Also Read – Unique Dried Shrimp Recipe (Side Dish)
Cooking Tips for Better Results:
- Clean Prawns Well: Make sure to devein the prawns properly (remove the black thread) for the best taste and texture.
- Cook Masala on Low Heat: Always fry your dry spice powders on low heat to prevent them from burning and to release their maximum flavour.
- Don’t Overcook Prawns: Prawns cook very quickly. 10 minutes on low heat is perfect. Overcooking will make them tough and rubbery.
- Warm Water Only: Using warm water to cook the masala helps maintain the cooking temperature and improves the flavour of the gravy.
Variations:
- Spicy Version: If you like it extra hot, add another green chilli along with the ginger-garlic or increase the amount of Agri masala.
- Kids-Friendly Version: Skip the green chilli and use a mild red chilli powder (like Kashmiri) for colour instead of the spicy masala.
- Creamy Version: For a richer, milder gravy, add 1/4 cup of coconut milk at the very end. Stir it in and warm it through for 1-2 minutes, but do not let it boil.
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Serving Suggestions:
- This Masaledar Kolambi tastes absolutely divine with traditional Indian breads.
- Bhakri: Serve it with hot Jowar (sorghum) or Rice Bhakri for an authentic Maharashtrian meal.
- Rice: It pairs beautifully with simple steamed rice.
- Chapatis: You can also serve it with soft chapatis or rotis.
Frequently Asked Questions (FAQs):
Q1: What is Masaledar Kolambi?
Ans: Masaledar Kolambi is a popular Maharashtrian spicy prawn curry. It’s known for its rich, spicy flavour and is often made without grinding a fresh coconut masala, making it a “Zatpat” or quick recipe.
Q2: Can I use a different masala for this prawn recipe?
Ans: Yes. The video uses Agri masala, but you can use your everyday red chilli powder, Malvani masala, or Kanda Lasun (onion-garlic) masala as a substitute. Adjust the quantity based on your spice preference.
Q3: How do I know when the prawns are cooked?
Ans: Prawns cook very fast. They are done when they turn from translucent grey to opaque pink and curl into a ‘C’ shape. This should take about 10 minutes on low heat.
Q4: What is Kokum, and is it necessary?
Ans: Kokum is a dried fruit that adds a specific tangy, slightly sour taste to coastal curries. If you don’t have it, you can use a small amount of tamarind paste or a squeeze of lemon juice at the end, though Kokum provides the most authentic flavour.
Q5: How long does this spicy prawn curry take to make?
Ans: This is a very quick prawn curry. From start to finish, it takes only about 25-30 minutes, making it perfect for a busy day.
Also Read – Quick Peanut Curry Recipe (Shengdanyacha Kalvan)
Masaledar Kolambi: Quick & Easy Spicy Prawns Recipe
Ingredients
Here’s what you'll need to make this spicy Masaledar Kolambi:
- Prawns (Kolambi): 1/2 kg, cleaned, shelled, and deveined
- Onions: 3 medium finely chopped
- Tomato: 1 medium finely chopped
- Ginger-Garlic-Chilli: 1 full pod of garlic, 1/2 inch ginger, and 1 green chilli, crushed together
- Cumin Seeds (Jira): 1 small teaspoon
- Oil: 1 ladle about 2-3 tablespoons
- Kokum: 3 pieces for a tangy flavour
- Warm Water: 1/2 cup
- Coriander Leaves: A handful finely chopped (used twice)
- Salt: To taste
Dry Spices (Masalas):
- Agri Masala: 1-2 teaspoons or use a mix of red chilli powder and Kanda Lasun Masala
- Cumin-Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
Instructions
- Start the Base: Heat oil in a kadai (wok) on medium heat. Once hot, add the cumin seeds and let them sizzle.
- Sauté Onions: Add the 3 finely chopped onions and sauté them well until they turn soft and light brown.
- Add Aromatics: Add the crushed ginger-garlic-green chilli paste. Sauté for another 2-3 minutes until the raw smell is gone.
- Cook Tomatoes: Add the finely chopped tomato and cook for about a minute until it becomes soft.
- Add Dry Spices: Turn the heat to low. Add the Agri masala, cumin-coriander powder, garam masala, turmeric powder, and salt.
- Cook the Masala: Sauté the spices on low heat for 3-4 minutes until the oil starts to separate from the masala. This step is key to a flavorful curry.
- Add Flavour: Add half of the chopped coriander and the 3 pieces of kokum. Give it a good mix.
- Simmer the Gravy: Add 1/2 cup of warm water to the pan. This helps cook the masalas properly. Cover the kadai and let the gravy simmer on low heat for 5-7 minutes.
- Add the Prawns: Uncover the pan. You will see a nice, thick masala base. Now, add the cleaned prawns (Kolambi).
- Mix and Cook: Mix everything well, ensuring the prawns are coated in the masala. Keep the heat on low.
- Final Cook: Add the remaining chopped coriander leaves and mix again. Cover the pan and let the prawns cook on low heat for 10 minutes. Do not overcook them.
- Serve: After 10 minutes, turn off the heat. Your Masaledar Kolambi is ready! The curry will thicken slightly as it cools.
