Masaledar Kolambi: Quick & Easy Spicy Prawns Recipe
Learn how to make delicious Masaledar Kolambi, a quick and spicy prawns recipe, without grinding any masala. Perfect for a fast weeknight meal!
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.