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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Kolambi Saar is a traditional prawn curry from the Konkan region of Maharashtra, celebrated for its light, aromatic, and comforting flavours. In Marathi, Kolambi means prawns, while Saar refers to a thin, flavourful curry that is traditionally enjoyed with steamed rice. A staple in many coastal homes, this dish highlights the freshness of seafood and the simplicity of Konkan cooking.
Kolambi Saar is as nutritious as it is delicious. Prawns are rich in lean protein, omega-3...
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Soak baydagi dry red chilli in hot water and keep aside.
Add onion diced, tomato diced, coriander seeds, garlic pods, grated coconut, soaked dry red chilli, turmeric powder, and water into a mixie jar. Grind into a fine paste.
Heat coconut oil in a pan and crackle mustard seeds.
Add crushed garlic, curry leaves, and asafoetida. Sauté until fragrant. Add pinch of turmeric powder.
Add the tomato coconut paste and sauté for 4-5 minutes until aromatic.
Add hot water and bring the mixture to a boil.
Add cleaned deveined prawns and simmer for 5-7 minutes until prawns turn opaque and tender.
Season with salt and few dry kokam pieces and stir well.
Garnish with coriander leaves and let the curry rest for a few minutes.
Serve with hot steamed rice.
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If baydagi dry red chilies are unavailable, substitute with Kashmiri red chilies for a similar color and mild heat.
Always use fresh prawns if possible. Clean and devein them thoroughly
Cook the coconut masala until the oil separates before adding water. This develops the flavor.
Add the prawns only after the gravy comes to a boil. Prawns cook in just 3–5 minutes, overcooking makes them rubbery.
If using coconut milk, stir it in at the end and simmer for only a minute to keep the curry creamy and prevent splitting.
For a traditional Malvani touch, add 1–2 tsp homemade Malvani masala.
Can I use frozen prawns?
Yes, thaw the frozen prawns completely and pat them dry before adding to the curry.
What can I substitute for grated coconut?
You can use coconut milk instead, but adjust the water quantity accordingly.
How spicy is this curry?
The spice level is mild to medium, depending on the type of dry red chilies used.
Can I make this curry ahead of time?
Yes, you can prepare the curry a few hours in advance. Reheat gently before serving.
What other dishes can I serve with this curry?
This curry pairs well with steamed rice, dosa, or appam.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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