Kolambiche Kalvan/Sar ~ Konkani Style Prawns Curry

We make prawns curry with two methods. The first method is by using dried and roasted coconut paste, we called it Kolambicha Rassa. And today I am showing the second method.
Here we are using fresh coconut. 

Ingredients:  

• Tiger prawns- 12 to 15 
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Fresh coconut, scrapped- 1 cup
• Black peppercorns- 3 to 4 
• Fennel seeds- ½ tsp
• Coriander seeds- 1½ tsp
• Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
• Garlic-7 to 8
• Ginger- ½ inch (optional)
• Chilli powder- 1 tsp (optional: use if you like spicy)
• Kokum- 5 to 6
• Salt- to taste
• Coriander leaves, chopped- 2 tbsp
• Oil- 2 to 3 tbsp

Method:

• Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns. 
• Apply some salt and turmeric on them and keep aside.
• Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes. 
• Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste. 
• Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
• Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
• Add a cup of water and bring to boil.
• Add the marinated prawns and kokum. Give a nice stir.
• Cook on low heat for 5 to 6 minutes. Keep stirring in between.
• Garnish with coriander leaves.
• Serve hot with bhakari or rice.

Crispy Bombil Fry ~ Bombay Duck Fish Fry

Bombil or Bombay duck fish founds only at the Konkan belt. Bombil has lots of water content if we squeeze out this water, bombil becomes crispy. I am giving a trick to make bombil more crispy and tasty. Yes! I use rava but this is not trick. This is a traditional trick used by everyone from our area of Konkan.

Ingredients:

• Bombay ducks or bombil- 8 to 10
• Turmeric powder- ½ tsp
• Asafetida (hing)- ¼ tsp
• Homemade masala or Malwani masala or Sunday masala or agari-koli masala- 3 to 4 tsp
• Garlic cloves- 8 to 10
• Kokam petals- 6
• Rice flour- 2 tsp
• Fine semolina/barik rava- approx ½ cup
• Salt to taste
• Oil for shallow fry- as required

Method:
Grind garlic and kokam together with minimum water into smooth paste. (options: plz read notes)
Cut the bombils as shown in pictures. 
Cut the head, tail and fins of both sides as well as stomach part.

Cut into two parts.

Slit and open the fish flat like a fillet.

Wash all pieces with water and apply some salt and turmeric powder on them. Put all cut pieces in a thin cotton or muslin cloth and make pouch/potali. Band it tightly.

Place the plate in slightly slant. I keep the one side of plate on the border plate of kitchen platform. You may use a plate. Keep board or another plate on it. Keep something heavy on it. Thus maximum water from bombil come out. My mom keep "Pata-varavanta/silbatta" on this potali.

After 20 to 30 minutes to drain almost water out. Marinate the fish pieces with masala, hing, kokum-garlic paste and some salt.

Combine rice flour and rava in a dish. Add little salt and masala in it and mix it.

Heat some oil in a tava.

Coat each piece of bombil in rava mixture and shallow fry till crisp.

Serve hot with bhakari or with fish curry and rice.

Tips:

• Do not use ginger for this style of fish-fry.
• I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish.rava or
• Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store-bought masala can not give proper taste. 
• If you don't have enough time for all procedure, you could just use a paper towel to absorb all the moisture from the fish.

Prawns in Butter Garlic Sauce (Butter Garlic Prawns)

Prawns in a buttery-garlicky sauce is originaly from Spain and served as tapas.
This is the most delicious, easiest, fastest recipe made with least ingredients.
Serve it over pasta or with a lightly toasted crusty bread. It also makes a fabulous appetizer for a party.

Ingredients:

• Prawns, peeled- 1 cup
• Olive oil- 1 tbsp 
• Butter- 5 to 6 tbsp
• Garlic, minced- 20 to 24 cloves
• Lime juice or white wine- 2 tbsp
• Chilli flakes- 1 tsp (optional)
• Black pepper, freshly ground- to taste
• Salt- to taste  
• Parsley or coriander, fienly chopped- 2 tbsp

Method:

• Peel, devein and wash prawns.  
• In a pan heat the oil and butter. Add garlic and saute well. 
  
• Than add the prawns and chilli flakes. Stir-fry until the prawns are pink and cooked through. It takes about 4-5 minutes. 
  
• Season with salt and freshly ground black pepper.
• Add lime juice and give a nice stir. Swittch of the gas.
• Garnish wuth chopped parsley. Serve hot. 

Note:

You can reduce some amount of butter, oil and lemon juce to make praws dry.

Konkani Style Surmai /Kingfish Fry

Fried Kingfish or Surmai is a popular Konkani recipe. This fish is available in huge quantity and good quality in Konkan belt. It has very good taste and texture. This fish is used for curry also.

Ingredients:

• King fish- 3 big sized pieces
• Salt- to taste
• Turmeric powder- ½ tsp
• Asafetida (hing)- ¼ tsp (optional)
• Garlic paste- 2 tsp (approx 8 to 12 cloves)
• Kokum paste or Kokum extract (Aagal) or Tamarind pulp- 2 tsp (Kokum gives an authentic Konkani taste.)
• Homemade masala or Malwani masala or Sunday masala- 3 to 4 tsp 
• Fine semolina / barik rava- 3 to 5 tsp
• Oil for shallow fry- as required

Method:

• Wash fish fillets with soft hand for 2 times and drain, because this fish is delicate.
• Apply salt, masala, turmeric powder, hing, rava, kokam- garlic paste. Mix well and rub gently this marinate on fish. 
• Marinate for minimum half an hour. 
• Heat 2 tbsp oil in the grill pan or griddle, shallow fry the fish from both sides on low-med. flame. Pour some oil if required. Do not overcook. 
  
• Serve hot with bhakari or in a meal with fish curry and rice.

Tips:

• Don't use ginger for this recipe, you can't get authentic taste.
• Use iron or aluminium tava for fish fry. It gives better result than non-stick tava. 
• I used big sized surmai, however you can use whatever size is available .The procedure remains the same .
• You can grind garlic and kokam together with minimum water into smooth paste.
• I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish.
• Kokum extract (Aagal) is available in the market.
• You may use rice flour instead of semolina. It works also good. But I prefer rava.
• I dont like to use lots of rava, too many rava make fish mild in taste.
• Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.

Kolambiche Lipte ~ Konkani Style Prawns Masala

Lipate means thick curry. A tasty and quick prawns curry goes well with almost every thing. We also called it "kandyatali kolambi".

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Shrimp/prawns, shelled & deveined- ½ to ¾ cup 
• Onion, finely chopped- 2 med (approx 1 cup)
• Tomato, finely chopped- 2 med (approx 1 cup)
• Green chili- 1 to 2
• Turmeric powder- ½ tsp
• Asafoetida (Hing)- ¼ tsp
• Homemade mix masala or Malwani masala or Sunday masala- 2 tsp
• Ginger~garlic paste- 1½ tbsp
• Kokum/ Aamsul- 2 petals or Tamarind pulp- 1 tsp 
• Oil- 4 tbsp
• Salt- to taste
• Fresh coriander, finely chopped- a handful 

Method:

• Clean, peel and devein prawns. I used medium sized prawns but small prawn tastes more better.
• Marinate them with salt, turmeric powder, mix masala and ginger-garlic paste for at least ½ hour.
• Heat oil in a pan. Add onion and sauté till become pink, add hing and mix well.
• Add chilli, tomatoes and little salt. Sauté till it's become soft and discharge oil to side of the pan.
• Add marinated prawns and sauté a while. Sprinkle little water on it and mix well.
• Add kokum and some chopped coriander. Give a nice stir.
• Cover with lid and cook for 6-8 minutes. Stir in between. Do not overcook.
• Curry discharge oil to side of the pan. It means prawns masala is ready to serve.
• Garnish with remaining chopped coriander.
• Serve with rice roti/bhakari or chapati or even bread.

Aambadiche Vade/Dangar ~ Small White Prawns/Shrimp Cutlet

"Aambadiche Vade" is one of my favorite dish of my Aajee (granny). This vada is also known as Dangar. This is very tasty and traditional Konkani recipe .  

Ingredients:

• Small white transparent prawns/shrimp (aambadi/karandi)- 1 cup 
• Lemon juice- 1 tsp (optional)
• Onion, finely chopped- 1 cup
• Ginger~garlic paste- 2 tsp
• Fresh coriander, finely chopped- ¼ cup
• Homemade mix masala or malwani masala- 2 tsp
• Cumin powder- ½ tsp
• Coriander powder- ½ tsp
• Turmeric powder- ½ tsp
• Asafoetida (hing)- ½ tsp
• Gram flour (besan)- ½ cup
• Fine semolina/suji/barik rava- 2 tsp
• Salt- to taste
• Oil for shallow frying- as required

Method:

• Peel and wash small white prawns/shrimps (aambadi/karandi). Drain water from shrimps completely. 
  
• Slightly dry roast besan. It is not must but if you roast besan, cutlets become more crispy and tasty. 
• Combine all ingredients in the bowl except oil. 
  
• Mix all together and divide into small portions.
• Heat oil in frying pan or griddle. 
• Make cutlets and slightly press them with hand. 
• Shallow fry cutlets from both sides till crisp. 
• Serve as snack or with dal-rice as a side dish. Serve them hot when they are still hot and crisp. 

Notes:

• This same recipe also make with tiny white shrimps (ola jawala/kuta).
• If you don't get these small prawns, use normal prawns. Finely chop them before using. But traditionally  small white transparent prawns/shrimps and tiny white shrimps (ola jawala/kuta) are used for this vade/cutlet.
• Some part of Konkan, scrapped fresh coconut is used in this cutlet.

Konkani Crab Curry

A ultimate konkani crab curry which satisfy your eyes, nose and tongue at a time.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.

Ingredients:

• Crabs - 6 
• Onion, finely chopped- 1 medium 
• Asafetida (Hing) - ½ tsp 
• Turmeric powder- ½ tsp 
• Homemade Masala/ Malwani masala/ Sunday Masala- 2 to 3 tsp 
• Oil- 3 to 4 tbsp 
• Salt- to taste 

For green masala paste:-

• Ginger- ½ inch 
• Garlic cloves- 6 
• Fresh coriander- a handful 
• Green chilli- 1 

Grind together with some water into fine paste.

For coconut-onion paste:-

• Onion, sliced-1 medium 
• Dry coconut, grated- ½ cup 
• Pepper corns- 4 
• Cloves- 2 
• Cinnamon stick- 2 inch piece 
• Fennel seeds- 1 tsp 
• Coriander seeds- 2 tsp 

Heat 2 tsp oil in a pan, add all dry spices and chopped onion, saute for 2 minutes. Add grated coconut, saute until brown in color. Let this mixture cool, grind together with some water into fine paste.


Method:

• Clean the crabs and separate the claws and the legs. 
• Marinate crabs with green masala paste, turmeric powder, hing, masala and salt. (Since crabs are naturally salty, so use salt carefully.) 
• Grind the small legs of all crabs to a paste and squeeze the juice from them. Sieve the ground juice through a muslin cloth or fine strainer and keep aside. This juice gives taste to curry hence it is used to make the gravy. (But if you feel this is tricky then you can omit this step.) 
• Heat oil in a thick bottom cauldron/wok and add onion. Saute onion till turns golden brown. 
• Add marinated crabs and coconut paste and fry till the oil separates. 
• Add the crab juice, cover with lid and cook on low flame. Crabs become red. 
• Add some required water to adjust consistency of curry as you like. Use hot water. 
• Boil for 15 minutes or till crabs are fully cooked. 

Kerala Style Fish Curry

My husband's Malayali friend gave us some Kerala spice powders. So I decided to try this. I have done my way in available ingredients. So here is Kerala fish curry recipe.

Ingredients:

• Fish Steak- 5
• Eastern Fish Masala - 3 tbsp
• Mustard seeds- 1 tsp
• Curry leaves- 1 string
• Green chilies, slit- 4 to 5
• Ginger, grated- 1 tsp
• Garlic- 6
• Onion, sliced- 1 med
• Turmeric powder – ½ tsp
• Kokam extract (aagal)- 6 tsp (or kokam pettals-5)
• Oil- 4 tbsp
• Coriander leaves, finely chopped- 2 tbsp
• Salt- to taste
• Water- 1 ½ to 2 cups

Method:

• Marinate fish steaks with turmeric and salt.
• Crush coarsely garlic and ginger together.
• Heat oil in a pan (I used earthen ware) and add mustard seeds, when it crackles add curry leaves, chilies, onion and crushed ginger-garlic. 
• Saute till onion becomes pink. Add the masala powder and saute for a while.
• Add water, mix well and boil it.
• When curry will start boiling and become littlebit thicker (I think this masala contains black gram powder), add fish pieces. 
• Add kokam extract, chopped coriander and mix carefully. Make sure that fish pieces do not get broken in the process.
• Cover the pan with S.S. plate. Pour some water on plate.
• Cook the curry for 15-20 minutes on low flame. 
• Serve hot with rice or appam.

Notes:

• Don't go on curry's bright red colour. It's not spicy hot. Because this masala contains Kashmiri red chili powder.
• I made this curry for lunch. But I noticed that it tasted better in the dinner. 
• I followed recipe which printed on packet. But I think if we add some coconut milk in this curry, it will taste more better. I like as it is also. ;)
• This masala contains Kashmiri red chili, coriander seeds, mustard seeds, fenugreek, dry ginger and garlic. So you can imagine the taste of masala and can be prepared at home. 

Kokani Style Fish Fry

Fish fry is one of the easiest recipe and very very tasty too. Almost every body like fish fry. Due to frying with sensational masala, fried fish do not have bad fishy odor and taste.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा 

Ingredients:

• Pomfret fish - 1 med size (approx 6-7 pieces) 
• Turmeric powder- ½ tsp
• Asafetida (hing)- ¼ tsp
• Homemade masala  or Malwani masala or Sunday masala- 2 to 3 tsp (Malwani masala is easily available in the market.)
• Garlic cloves- 8 to 10
• Kokam petals- 6
• Fine semolina/barik rava or Rice flour- 1 tsp (optional)
• Salt to taste
• Oil for shallow fry- as required

Method:

• Grind garlic and kokam together with minimum water into smooth paste. (options: plz read notes)
• Cut the fish as required size. Remove and cut out unwanted parts. 
• Wash carefully for 2 times and drain.
• Apply salt, masala, turmeric powder, hing, rava, kokam- garlic paste. Mix well and rub gently this marinate on fish.  
  
• Marinate for minimum half an hour. 
• Heat 2 tbsp oil in the grill pan or griddle, shallow fry the fish from both sides on low-med. flame. Pour some oil if required.
• Serve hot with bhakari or in a meal with fish curry and rice.

Tips:

• You can use almost any type of fish or prawns. Peel and deveined the prawns. Cut the fish as required size. marinate as above and shallow fry.
• Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.
• Instead of kokam, you can use tamarind pulp or lemon juice but kokam gives authentic taste.
• Instead of kokam, you can use Kokam extract (Aagal). 
• Do not use ginger for this style of fish-fry.
• I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish. 
• Frying methods of Bombay-duck (bombil) and Mackerel (bangada) are different. I will show you later.

Prawns Pulao (Kolambi Bhat)

Prawns Pulao (Kolambi Bhat) is one of the tasty and authentic recipe from the Kokan belt of Maharashtra. This pulao also known as Kolambichi Khichadi. This is a well loved dish in my family.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Prawns (shrimp/zinga/kolambi),Peeled and deveined- 1 cup 
• Basmati rice or Kolam rice- 2 cups
• Onions, sliced or chopped- 2 med
• Tomato, chopped- 2 large 
• Garlic ginger paste- 1 tbsp
• Homemade masala/Malwani masala/(2 tsp Red chilli powder+ 1 tsp Garam masala)- 3 to 4 tsp
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼ tsp
• Lemon juice- 1 tbsp
• Salt- to taste
• Oil- 3 to 4 tbsp
• Clarified butter (ghee)- 1 tbsp
• Caraway seeds (shahajeera)- 1 tsp
• Cloves(Laung)- 5
• Black Pepper Corns- 8
• Cinnamon stick- 2"piece
• Black Cardamoms(Badi Ilaichi)- 2
• Bay Leaves- 2
• Star anise- 2
• Cream of Coconut or Coconut Milk- 1 cup 
• Hot water-3 cups
• Fresh coriander, finely chopped- ¼ cup
• Fried onion (barista)- 1 cup (optional)

Method:

• Peel, devein and wash. If prawns are  larger, prick slightly them. 
• Add ginger garlic paste, turmeric powder, hing, malwani masala or red chilli powder, lime juice and some salt and mix well. Marinate for min 30 minutes. 
• Wash and soak rice for 30 minutes in water ,drain & keep aside.
• Heat oil in a heavy bottomed or non-stick casserole. Add all whole spices. 
• Add onion and saute onion turns translucent. 
• Add tomato and cook till the tomato turns soft. 
• Add Prawns and saute for 2 minutes.
• Add Rice, saute for a minute.
• Add hot water, coconut milk, garam masala (if you are using) and salt as required. Stir and mix well. Add ghee.
• Turn heat to low and cover with lid. Cook till all the rice is done. Stir occasionally. 
• Garnish with coriander and fried onion. Serve hot with lemon, koshimbir and solkadhi. 

Tip:

• I mostly use small prawns for this prawns pulao, they taste better.
• You can skip coconut milk & use only water for cooking. But don't get authentic taste of this pulao.

Try our Dried Prawns (Sode) Pulao. (Click here)

Malwani Prawns Curry ~ Kolambicha Rassa

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Peeled medium size prawns - ½ cup
• Potato- 1 med size (optional)
• Finely chopped onion- ½ cup (1 med.)
• Coconut paste-  3 tbsp
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Asafetida (Hing)- ¼ tsp
• Cinnamon stick- 1 inch 
• Homemade masala or Sunday masala or Malwani masala– 3 to 4 tsp
• Garam masala- 1 tsp (optional)
• Kokam petals – 4 to 5
• Veg. oil- 3 tbsp
• Fresh chopped coriander- 2 tbsp
• Water- As required
• Salt to taste

Method:

• Peel & devein prawns. Wash properly and marinate with ½ tsp of turmeric & ¼  tsp of salt.
• Peel potatoes and cut into 1 inch pieces. 
• Heat oil in a large pan or kadai (wok). Add onion, cinnamon & sauté till it turn dark brown (do not burn). 
• Add hing, turmeric powder & sauté for a minute. Add homemade masala or malwani masala, ginger-galic paste and coconut paste. Sauté till oil comes out from this masala mixture. 
• Add marinated prawns. Sauté for a minute. 
• Add water, potato, salt & mix well. Cover & cook for 5-6 minutes on simmer.
• Add some water & adjust consistency as per personal choice. Continue to simmer this curry for  4 to 5 minutes or until potato cooked. 
• Add kokam, garam masala, cover and bring to boil. Switch off the gas.
• Garnish with coriander. Serve hot with chapati or bhakari or rice.

Notes:

•  If you don’t have above mentioned homemade masala, Sunday masala or malvani masala, instead you may use (3 tsp of chili powder + 1 tsp of garam masala).
•  You can use 2 tsp of tamarind pulp instead of kokam.
• You can omit potato. In our Kokan, we prepare this curry with many vegetables like brinjal, raw papaya, alkol / navalkol (kohlrabi), bottle gourd etc.

Shivalya/ Tisarya Lipati (Clams Curry)

Clams are rich in zinc and calcium so very nutritious. Clams are known as Shivalya, Tisarya, Shimpale or Shippi in Marathi. Thapathapit or Lipati means curry with little gravy. 
Clams Curry is my most favorite fish dish. Now I am starting without losing more time. So friends, lets get started !

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Clams with shells (Shivalya)- approx 3 cups 
• Finely chopped onion- 1 cup
• Chopped tomato- ½  cup
• Crushed garlic – 8 cloves
• Home made masala or Sunday masala or Malwani masala – 3 to 4 tsp 
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼  tsp
• Dried kokam- 2-3 petals 
• Finely chopped fresh coriander- 2 tbsp
• Oil- 3 to 4 tbsp                 
• Salt to taste

Method:

Wash the clan shells 2-3 times under running water. Scrub these shells while washing. Remove soil & sand if any. 

Cover and boil with less than ¼ cup of water for 5 minutes or till shells open. Do not overcook, they become chewy or rubbery.  

Put the clams from shells. Discard any clams that don’t open.

Don’t waste the water which used for boiling. This is stock & it contains full of taste. Strain this stock with fine strainer. Don’t use without staining because it contains sand.

Heat oil in a pan. Add onion & garlic, sauté till it turns into brown. Add turmeric powder, hing and sauté for a minute. Add masala & tomato. Sauté for 3-4 minutes or till tomato becomes soften. 

Add clams & mix well & sauté for a while. Add salt and the stock. Don’t use extra water. Add kokam & some chopped coriander. Cover & cook for 5 minutes on simmer. 

Garnish with coriander. Serve hot with rice or bhakri/roti.

Note: You can add 1 tbsp roasted coconut paste for give the thickness to curry.

I won chef's challenge of Lufthansa India for this recipe "Tisarya Masala (Clams Curry)".

The 'Chef Pick of the Week' winner for the week ending 2 April 2013 is me ! 

Kolambi Aani Kanda Patichi Bhaji (Spring Onion With Prawns )

Different combination with awesome taste......

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Peeled small prawns - ½ cup to ¾ cup
• Chopped spring onions (white and green part)- 1 bunch (approx 1 or 1 ¼ cup)
• Chopped onion- ¼  cup (optional)
• Crushed garlic - 6 cloves
• Sunday masala or homemade masala- 2 to 3 tsp (or 1 ½ tsp of chilli powder + 1 ½ tsp of garam masala)
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼  tsp (optional)
• Dried kokam- 3-4 (if not available then use ½ cup tomato instead of this)
• Oil- 4 tbsp                                    
• Salt to taste

Method:

• Peel & devein prawns. Wash properly and marinate with ½ tsp of turmeric & ¼  tsp of salt.
• Chop the spring onions - the greens and the bulb (white part).
• Heat oil in a pan & add onion & garlic, sauté till it turn translucent. Add turmeric powder, hing and sauté for a minute. 
• Add Sunday masala/homemade masala & sauté for a minute. Add prawns & sauté for 2 minutes. 
• Add kanda-pat & salt. Mix well & sauté for a minute.  Cover & cook for 4-5 minutes or until spring onion cooked. In a few minutes, the quantity of the vegetable would have reduced drastically and the vegetable starts sweating. So add salt carefully & remember we have put some salt in prawns marination also.
• Add  kokam  & sauté.  Reduce the moisture in pan. Serve hot with Chapati or Bhakri.

Maharastrian Prawns Curry With Brinjal & Potato (Vang-Batata Kolambich Kalwan)

Ingredients:

• Peeled small prawns - ½ cup
• Brinjal- 1 med. size (approx 100 to 125 gm)
• Potato- 2 med size
• Finely chopped onion- ½ cup to ¾ cup
• Coconut paste- 2 to 3 tbsp
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Asafetida (Hing)- ¼ tsp
• Cinnamon stick- 1 inch 
• Homemade masala or Sunday masala or Malwani masala– 3 to 4 tsp
• Garam masala- 1 tsp
• Kokam petals – 3 to 4
• Veg. oil- 4 tbsp
• Fresh chopped coriander- 2 tbsp
• Water- As required
• Salt to taste

Method:

Peel & devein prawns. Wash properly and marinate with ½ tsp of turmeric & ¼  tsp of salt.

Peel potatoes and cut into 1 inch pieces. Cut brinjal into 1.5 inch pieces approx.

Heat 4 tbsp of oil in a large pan or kadai (wok). Add onion, cinnamon & sauté till it turn dark brown (do not burn). 

Add hing, turmeric powder & sauté for a minute. Add homemade masala or malwani masala, ginger-galic paste and coconut paste. Sauté till oil come out from this masala mixture. 

Add marinated prawns. Sauté for 1-2 minutes. 

Add water, brinjal, potato, salt & mix well.cook for 5-6 minutes. Cover & cook for 2 minutes.

Add some water & adjust consistency as per personal choice. Continue to simmer this curry for  4 to 5 minutes or until brinjal & potato cooked. 

Add kokam, garam masala & cook for 2-3 minutes . Garnish with coriander. Serve hot with chapati or bhakari or rice.

Notes:

•      Malwani masala and sunday masala is easily available in the market or in Indian stores.
• If you don’t have above mentioned homemade, Sunday or malvan masala, add (3 tsp of chili powder + 1 tsp of garam masala).
• You can use 2 tsp of tamarind pulp instead of kokam.
•  You can omit brinjal or brijal & potato both. In our Kokan, we prepare this curry with many vegetables like raw papaya, alkol / navalkol (kohlrabi), bottle gourd etc.