Authentic Kolambi Rassa Recipe | Maharashtrian Spicy Prawn Curry
Learn how to make authentic Maharashtrian Kolambi Rassa with this easy step-by-step recipe. A spicy, flavorful 1kg prawn curry perfect for Bhakri & Rice.
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!