Kolambi, the Marathi word for ‘prawns’ are bountiful in Maharashtra along the Konkan coast. In traditional non-vegetarian Maharashtrian cooking, prawns are one of the most popular ingredients as they can be acquired fresh every day.
This Kolambi masala recipe yields a dry, spicy prawn dish that can be had with rice or chapatis for a main dish for dinner or lunch.
While any sized prawns can be used in this dish, I find that medium sized prawns work best. Adjust the spices as per your tastes.