Just like the earlier shiryache post, this is a fairly simple and utterly delicious coconut curry. It’s a Pathare Prabhu staple and apart from prawns (kolambi/karandi) variations can be made with egg or you could choose to keep it vegetarian.
Personally, I prefer the version with karandi (small prawns) in it.
This recipe serves around 6 people if you are having it as a side and have a main course to go with it.
It will easily serve 4 people if you are serving it on it’s own. I love eating this with fresh pav. But it goes well with chapatis/steamed rice too.
1 Grated Coconut – roughly 3 cups
Shelled and cleaned prawn (kolambi/karandi) – 1 cup
Juice of 1 Lemon
Rice – 1 tbsp (washed and soaked in water)
Garlic – 5-6 cloves
Coriander leaves – 1 small bunch (cleaned and washed)
Salt to taste
Hing – A pinch
Oil – 1 tbsp
1. Grind together a cup of grated coconut, garlic, coriander, soaked rice and salt to a chutney and set aside.
2. Use the balance 2 cups coconut to extract coconut milk. Start with a cup of water for the thick extract and then 2 cups water for the thin extract
3. Heat the oil in a deep vessel and add hing. Once it splutters, add the ground green chutney and saute for a minute over a medium flame
4. Add the thin extract (2 cups) and bring to a boil. Once it comes to a boil, cover it and simmer over a low flame for 2 minutes. (I usually boil some prawn heads in the thin extract – find that the flavour’s better without having to overcook the prawns)
5. Add the prawns in at this point and the thick extract . Stir this in and cook uncovered for a minute or two untill the prawns are cooked. (After the thick extract is added, the flame needs to be low. Thick extract requires gentle cooking. If it boils over post this point, the curry tends to have a split appearance and texture… Doesn’t really impact the taste!)
6. Take it off the flame and let it cool down a bit. Add the lemon juice and adjust the seasoning.
This needs to be served at room temperature with steaming hot rice or warm with pav.