Kolambi Masala Recipe

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.

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A traditional Maharashtrian prawn dish.
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  1. Combine the ingredients under the 'to marinade' list and allow the prawns to marinade for fifteen minutes.
  2. Meanwhile, boil the onions and chilies for five minutes.
  3. Allow them to cool and then chop them roughly.
  4. Heat a tablespoon of oil and sauté the whole spices for 3-5 minutes.
  5. Allow the spices to cool and grind them together with the onions and chilies, adding a tablespoon of water.
  6. Grind to a smooth paste.
  7. Heat the remaining oil and sauté the paste over a low flame for 3-4 minutes, stirring constantly.
  8. Add the turmeric and sugar and stir well.
  9. Stir in the prawns, along with the marinade, the mint leaves and salt to taste.
  10. Continue sautéing until the prawns are thoroughly cooked.
  11. Once the prawns are cooked, mix in the mango powder and take the pan of the stove.
  12. Place the prawns in a serving dish and garnish with mint leaves.
  13. Enjoy!


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