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The Hirshon Maharashtrian Prawn Curry - कोकणी कोळंबीचं कालवण

The Hirshon Maharashtrian Prawn Curry – कोकणी कोळंबीचं कालवण

  • Author: The Generalissimo


Units Scale
  • 3/4 lb. medium prawns – washed, cleaned, heads removed
  • 2 large potatoes, peeled and cut into cubes
  • 1 zucchini cut into batons (TFD replacement for the very hard-to-find drumstick plant)
  • 1 large onion, chopped
  • 1 large heirloom tomato, pureed with 1/2 cup shrimp broth (preferred), vegetable stock (adequate), chicken stock (adequate) or water
  • 1/2 cup minced cilantro
  • 3 ounces grated dried coconut ***
  • 2 1/2 Tbsp. store-bought garam masala (barely adequate choice) or Malvani masala (strongly preferred) made from:
  • 2 tsp. oil
  • 4 Tbsp. coriander seeds
  • 2 Tbsp. poppy seeds
  • 1 Tbsp. dagad phool
  • 1 tsp. Sichuan peppercorns
  • 1 Tbsp. fennel seeds
  • 1 Tbsp. caraway seeds
  • 1 tsp. mustard seeds
  • 3 cardamom pods, seeds used, husks discarded
  • 2 bay leaves
  • 1 tsp. mace
  • 1 small stick Ceylon cinnamon
  • 1 Tbsp. black peppercorns
  • 2 small star anise
  • 1/2 Tbsp. cumin seeds
  • 5 cloves
  • 15 whole dry Kashmiri red chilies, broken into pieces
  • 8 dried Byadagi chilies, broken into pieces
  • 1 tsp. turmeric powder
  • 1/2 tsp. freshly-grated nutmeg ***
  • 12 curry leaves
  • 12 garlic cloves, crushed
  • juice from 1/2 lemon
  • 1 cup shrimp broth (preferred), vegetable stock (adequate), chicken stock (adequate) or water
  • 2 pinches freshly-ground asafoetida
  • 1/2 tsp. turmeric
  • 3 tsp. tamarind paste
  • Oil
  • Salt to taste


  1. Make the Malvani masala:
  2. Heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a slow flame for 4 minutes.
  3. Switch off the heat, add the turmeric and nutmeg and mix well. Transfer into a big bowl and cool it completely. Once cooled, blend in a spice grinder until powdered. Store in an airtight container away from light and heat.
  4. Make the curry:
  5. Cover the prawns with turmeric, lemon juice and salt for 15 minutes.
  6. Roast the dry coconut in a pan.
  7. In the same pan, add 2 Tbsp. oil and fry the garlic. Then add the onion and fry until it turns brown. Add cilantro and sauté well. Then add the roasted coconut and combine, allowing the mixture to cool completely.
  8. When cool, grind it to a fine powder.
  9. Heat 3 Tbsp. oil in a pan and add curry leaves. Turn down the heat and add Malvani masala into the oil – don’t let it burn. Now add coconut powder and fry well. Sauté the masala until oil is released.
  10. Now add potatoes and zucchini. Add remaining 1 cup hot stock or water. Bring to a boil over medium heat. Reduce heat, cover and cook for 5-6 minutes.
  11. Add prawns and combine. Cover and cook on low flame for 2-3 minutes.
  12. Add tomato puree and cook for 5 minutes. After 5 minutes of cooking, add tamarind and salt to taste.
  13. Cook without lid for 2 more minutes and serve.