Kolambi or prawns is one of the easiest seafood variety which does not take time to cook. Kolambi kalvan or prawns curry is made with fresh prawns in coconut base with few spices. While preparing seafood, I make it a point not to use too many spices so as to retain the original taste and flavor of the seafood here prawns.
250 grams prawns
1 onion chopped
1 potato chopped (optional)
1/4 cup grated coconut
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp tamarind paste
Pinch of hing
Salt to taste
2 tbsp oil
Green vatan (green masala) This green masala can be prepared in more quantity and it can be stored in the freezer for a month. This vatan is required in all the fish preparation in CKP style.
3-4 green chillies
5-6 garlic cloves
Make a paste (green masala ) with garlic, green chillies & coriander leaves & keep aside. Clean the prawns and devein them & marinate it with turmeric, red chilly ,green masala & salt. Apply tamarind paste to it. Let it rest for 15 minutes.
Retain half green masala and half of dry spicesto be used while making curry.
Grind coconut to fine paste in the blender and keep aside.
Heat oil is a pan. When the oil is hot add a pinch of hing. Add chopped onions and saute well. Now add chopped potato and saute well. Add the green masala and saute till it releases its aroma. Now add turmeric and chili powder and mix well. Add salt and some water to this mixture and cover and cook till the onions and potatoes are well cooked.
Mix the marinated prawns now. Prawns takes very little time to cook. Mix the tamarind pulp. Do not cook the prawns for more than 5 minutes else it will turn rubbery and hard. Prawns should stay juicy and soft.
Now mix the coconut paste. Add water to adjust the consistency of the curry. Prawns curry is ready. Garnish with fresh coriander. Serve hot with bhakri, chapati or steamed rice.