A flavorful coastal rice dish inspired by the taste of Goa — made with juicy prawns, coconut milk, and aromatic spices. Perfect for Sunday lunch or special occasions, this dish brings the authentic flavors of the Goan coastline to your table. The combination of prawns, coconut milk, and spices creates a rich and satisfying meal that is sure to impress your family and guests.
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Soak the rice for 20–30 minutes. Drain and keep aside.
Marinate the prawns with turmeric powder, ginger-garlic paste, and salt. Keep aside for 10–15 minutes.
Heat oil in a heavy-bottom pan. Add cumin seeds and whole spices. Add sliced onions and sauté until translucent.
Add tomato puree and cook until oil separates. Add Kanda Lasun Masala and mix well.
Add basic spices followed by marinated prawns and cook until oil separates and prawns are just cooked. Do not overcook.
Add the soaked rice. Pour 1 cup water and 1 cup coconut milk. Adjust salt and mix gently.
Cover and cook on low flame for 7–8 minutes until the rice is done.
Switch off the flame. Garnish with fried onions, sliced capsicum, and coriander leaves. Cover and let it rest for a few minutes before serving.
Do not overcook prawns as they can turn rubbery.
Use thick coconut milk for a rich flavor.
Always rest the rice for 5–10 minutes before serving to ensure fluffy grains.
What type of rice is best for Kolambi Bhaat?
Surti Kolam rice is recommended, but you can use any regular rice as a substitute.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but make sure to thaw and clean them properly before marinating.
What is Kanda Lasun Masala?
Kanda Lasun Masala is a Maharashtrian spice blend made with onions, garlic, and other spices. It adds a unique flavor to the dish.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time, but it is best served fresh to enjoy the flavors and texture.
What can I use as a garnish for Kolambi Bhaat?
Fried onions, sliced capsicum, and fresh coriander leaves are great garnishes for this dish.
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