Kolambi che Kalvan - Prawn maharashtrian style Curry -kalvan bhat

Todays recipe is of kolambi che kalvan i.e  maharashtrian style prawns curry .Kolambi stands for prawns in marathi & kalwan is curry.so the name  kolambi che kalvan.

So coming to today's recipe, this recipe of prawn  curry is a traditional SKP (SOMVANSHIYA KSHATRIYA PATHARE PRABHU -a Maharashtrian community) style  recipe.  This curry has a special masala (curry powder) which is made only by this skp community in Mumbai and Alibaug. will post recipe of skp masala later

This is my mom & mausis style of kalvan .I just love this kalvan which is an ambat tikhat kolumbi kalvan .ambat tikhat means spicy & sour prawns curry.Best enjoyed with steaming rice ie bhat

You can make this kalvan with coconut paste (vatan) or without coconut paste (bina khobraycha kolambi kalvan) .See my tips below .both taste equally good .

Maharashtrian cuisine is peppered with an abundance of sea food dishes owing to the state being bordered by the Arabian sea on the West. 

Ingredients

Prawns - kolambi - Shrimps - 1 cup(  peeled and de-veined)
Onion - 1 medium chopped
Garlic - 7-8 cloves of garlic smashed
Ginger  garlic paste - 2 tsp
Red chilli powder/lal tikhat skp masala - 2- 3 teaspoon (adjust it according to your taste)
Turmeric powder - 1/2 teaspoon
Coconut - 1/2 cup - blended with water
Tamarind - 2 teaspoon of tamarind paste
Salt - As per your taste
Asafoetida powder - 1-2 pinches
Coriander leaves - few sprigs for garnishing

Method:

1. Marinate prawns  with Ginger  garlic paste, salt, 1/2 teaspoon turmeric, 1 teaspoon red chilli powder and  1/2 teaspoon tamarind pulp. Set aside for marination for at least an hour so that the  prawns soak up all the flavour.

2.In a vessel, add some oil and let it heat on a medium flame

3 Smash the garlic petals and add to the heated oil.Saute for 10-15 seconds till garlic is browned next add add 2 pinches of asafoetida powder add 1 tsp red chilli powder at this stage to get red tavang for kalvan.

4.Then add the chopped onions and saute till the onions become light golden brown.

5. Next add the marinated prawns along with all extra marinade -
 Add little water, cover and cook for 2-3 minutes.

6. Meanwhile make a paste of the shredded or chopped coconut with the help of water.

7 Add this coconut paste to the prawns . Add water (around 1/2 cup). Add the rest of the red chilli powder,tamarind pulp and adjust the salt at this point.

8 Cover and cook on medium heat for around 15 minutes or until the prawns  are cooked. 

9 Garnish with coriander leaves and serve hot with roti, chapati or rice.

Tips/Variations:
1. Add chopped potato or brinjal after you add chopped onion. This will help the curry increase in volume .

2. Skip the coconut paste (or coconut milk) if you want a thicker restaurant style curry.

3.Alternatively, you can use coconut milk instead of coconut paste . But  the  coconut milk makes the curry creamy and mild, whereas if you are looking for the spicy version go for coconut paste.

4. AMBAT TIKHAT BINA KHOBRA KOLAMBI KALVAN:

This means prawns curry without onion or coconut paste or milk.
You can skip chopped onion and /or coconut or coconut milk in above curry & just make curry with smashed garlic pieces,lal tikhat ,marinated prawns ,turmeric,salt  & tamarind pulp,water.In this case increase the amount of red chilli powder.& garnish with lots of coriander leaves.


5.If you dont have SKP/MALVANI MASALA add 3 tsp red chilli powder + 2 tsp garam masala.