Prawn / Shrimp Curry (Kolumbiche Kalvan)

Recently some people who don't know me well have asked me, 'Why are you writing a food blog??' with a big question mark on their faces. 

Only a foodie understands why one writes about food. We all know that famous saying 'Beauty lies in the eyes of a beholder'. On the similar lines, the way a foodie looks at food is totally different from the way a non-foodie looks at it. For some the food may be just a way to survive and satisfy those hunger pangs whereas 'a foodie cooks with passion, then admires his perfect creation, then savours it along with the loved ones and then shares his wonderful experience with others.'  That's exactly why I am writing a food blog.  

So coming to today's recipe, this recipe of prawn / shrimp curry is a traditional CKP(a Maharashtrian community) style  recipe. Even though there is a biological difference between prawns and shrimps, the same recipe is used for both. When this curry boils, the combined aroma of the shrimps / prawns and all the spices is remarkable. Beware, you might make your (non-vegeterian) neighbours jealous.  

Prawn / Shrimp Curry (Kolumbiche Kalvan)

Prawn  / Shrimp curry (Kolumbiche kalvan) - Recipe

Prawns / Shrimps - 1/2 kg 

Onion - 1 cup chopped 

Tomato  - 1/2 cup chopped (1 medium sized tomato)

Garlic - 7-8 cloves of garlic

Ginger - 1/2 inch

Green chilli - 2

Red chilli powder - 1 teaspoon (adjust it according to your taste, I love my prawn curry spicy)

Turmeric powder - 1/2 teaspoon

Coconut - 1/2 cup (shredded or chopped) 

Tamarind - 1/2 teaspoon of tamarind paste (I use store bought one)

Salt - As per your taste

Asafoetida powder - 1-2 pinches

Coriander leaves - few sprigs for garnishing and the marinade.

1. Make a paste of 2 green chillies, 4 garlic cloves (medium sized), ginger and coriander leaves. 

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

Marinated prawns / shrimps

3. Heat oil in a pan and add 3-4 crushed garlic cloves. Brown them on all sides and add 2 pinches of asafoetida powder.

Ingredients for prawn / shrimp curry

4. Add chopped onion and saute'.
5. When the onions are golden brown, add chopped tomatoes and saute'.
6. When the tomatoes are soft, add the marinated shrimps / prawns and saute'. Add a tad bit water, cover and cook for 2-3 minutes.
7. Meanwhile make a paste of the shredded or chopped coconut with the help of water. Alternatively, you can use coconut milk. But let me add, the taste of coconut milk and coconut paste is totally different. The coconut milk makes the curry creamy and mild, whereas if you are looking for the version you see in the pic, go for coconut paste. It makes curry thick, flavorful and retains the spiciness.

Prawn / Shrimp curry boiling

8. Add this coconut paste to the prawns / shrimps. Add water (around 1/2 cup). Add the rest of the red chilli powder and adjust the salt at this point. Cover and cook on medium heat for around 15 minutes or until the prawns / shrimps are cooked. 
Garnish with coriander leaves and serve hot with roti, chapati or rice. It is equally tasty with everything.

Some variations:

1. Add chopped potato or cauliflower after you add chopped tomato. This will help the curry increase in volume if you have a huge crowd to feed. It tastes equally yummy.

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

Prawn / Shrimp Curry (Kolumbiche Kalvan)