Coconut Prawns Curry ( Kolbi Ch Ambat )

Posted By : Joanna D'souza 

Fish and 🐚 Shell fish  being the staple food of East Indians From Mumbai and other parts of Maharastra , Fish curries is most favorite among majority of our East Indian Folks , The basic Coconut gravy is almost the same for any kind of fish or Seafood with slight variation , Prawns are Easily available hence it’s Cooked almost all 6 days of a week

1bowl approximately 25 medium sized with Shell and Head On prawns just make a slit on each prawns to clean the black dirt that’s at the center of it

Ground  Masala Preparation 

4 Green Chilles roughly Chopped

50 gms fresh wet coconut grated

½ cup chopped Coriander leaves

4 flakes of roughly Chopped garlic

2 Tablespoon Homemade Fish Masala

1 Marble sized Tamarind ball diluted in Luke warm water extracted juice or use 

1 Teaspoon Tamarind Pulp add up when you are grinding your wet Masala

½ Coconut extracted Milk set aside to be added later

Incase you Don’t have Homemade Fish Masala pls use the below ingredients to prepare this Prawns Curry  ingredients

For Ground Paste without Homemade Fish Masala

¼ teaspoon Turmeric powder

1.5 Tablespoon Coriander Seeds

1/2 Tablespoon Cumin Seeds

1 teaspoon Black Pepper

7-8 Garlic

4 - 5 Kashmiri red chilies

1/2 Tablespoon Tamarind Pulp

1 cup Fresh Coconut grated

1 cup Water

Grind all this above ingredients to fine consistency gradually adding 50 ml of water as and when Required

Method  Of  Preparation :

Heat your vessel

Add 3 Tablespoon of oil

Add 1 finely sliced onion and bagar it until soft and Transparent

Add 1 Medium sized finely chopped 🍅 Tomatoes also saute and bagar it along with onion until soft and dissolved

Then add the Prawns and saute it just for 1 minute until it turns pink and flavours erupt

Add ground Masala over low heat then fry  till oil seperates sprinkle little water if required to prevent burning

Add  enough water to cover the prawns by an inch then

Bring it to full boil lower heat and simmer for about 10 minutes

Add salt as per Taste

Add Coconut extracted Milk at this point

Cook for another 5 minutes once the prawns turn  fully pink and is cooked Switch off the 🔥 flame and let it simmer in it's own heat

Remove from heat

Serve it hot with Steamed Rice and some prefer to enjoy this Iconic Dish with ✋ Handmade Rice Rowtys too

Recipe Notes :

Traditionally Kokum is used for giving the sourness. I have used Tamarind. If you have kokum, use it instead for authentic flavor.

The cooking time of prawn depends on its size,so judge it accordingly. Cooking prawns for too long results in rubbery prawns.