KOLAMBI MASALA MARATHI ALIBAG STYLE |KANDYAVAR PARATLELE KOLAMBI |TAVA STIR FRY SAUTED MALVANI PRAWNS

Todays recipe is of  marathi kolambi masala  i.e  maharashtrian style prawns stir fried sauted prawns  .Kolambi stands for prawns in marathi & kalwan is curry.so the name  kolambi che kalvan.
So coming to today's recipe, this recipe  is a traditional SKP (SOMVANSHIYA KSHATRIYA PATHARE PRABHU -a Maharashtrian community) style  recipe which is mostly made in alibag.
  This recipe has a special masala (spice  powder) which is made only by this skp community in Mumbai and Alibaug. will post recipe of skp masala later.but you  can make it with red chilli powder or malvani masala too
This is my mom & mausis style of prawn masala .I just love this kolambi masala which is an ambat tikhat  .ambat tikhat means spicy & sour prawns curry.





You can check goan style prawn masala by clicking on this link

Best enjoyed with steaming rice ie bhat

 

Ingredients:
 

 prawns- deviened and cleaned 250 gms
 Onions- 2 medium sized, finely chopped
2 green chillies chopped
 Ginger garlic paste - one tbspn
Garlic -3 large cloves smashed
 Chilli Powder/malavani masala /skp masala - 3 teaspoon or according to preferred spice level
 Turmeric Powder- 1/4 teaspoon
 Coriander Powder-1 teaspoon
 Tomato -2 medium sized one, finely chopped
 Oil- 2 Tbspn
 garm masala - 1 tsp
Coconut onion paste/kanda khobra vatan  1tbspn (click here for recipe)
Tamarind pulp/lemon juice - 1tbspn
 Salt – to taste
 Coriander to garnish


Method:
  1.Wash, de-vein and drain the water off the prawns completely and keep aside. apply 1 tsp each of  Ginger garlic paste, Chilli Powder/malavani masala /skp masala ,1/2 tsp turmeric salt & 1tsp tamarind pulp to prawns and keep aside for marination .



2.In a non stick pan, heat the oil and  saute smashed Garlic cloves , green chillies,
chopped onions and  ginger garlic paste till transparent, add salt & tomato and cook till tomatoes become soft .now mash tomatoes with spoon.

3. Further, add the masala- chilli,turmeric and coriander powder & onion coconut paste & stir till flavours are aromatic,. close lid and leave at low flame for 3 minutes

4.. Add the prawns and stir well so that the masala is nicely coated with the prawns.stir in garam masala



5. Allow to cook in its own juices add very little water only if required .

6. When the oil oozes out from the sides and curry becomes semi dry switch off gas,,

7. then add chopped coriander leaves, stir

8. Serve hot with rice or roti.
Tips
1. you can skip Coconut onion paste/kanda khobra vatan in above recipe
2. add water as per consistency you need. normally the consistency is semi dry
3. if you dont have SKP MASALA /MALAVANI MASALA use 3 tsp red chilli powder +1 tsp garam masala