Marathi Kolambi Bhaat Prawns cooked in chilli, garlic and basmati rice

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 200gms raw prawns shelled and deveined
  • 1/2 tsp turmeric powder
  • 240gms dry basmati rice
  • 530mls water
  • 3 tbsp vegetable oil
  • pinch of asafoetida
  • 1" cinnamon stick halved
  • 6 green cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 medium white onion finely chopped
  • 4 garlic cloves
  • 1" ginger peeled
  • 1 medium tomato finely chopped
  • 1 tbsp tomato puree
  • 1 tsp kashmiri chilli powder (or mild paprika; add a little less if you prefer)
  • 2 tsp coriander powder
  • 1 tsp maharashtrian goda masala powder (or garam masala powder)
  • Salt to taste
  • pinch of sugar
  • 8 curry leaves
  • Juice of half lemon
  • 2 green chillies
  • Roughly chopped fresh coriander for garnish
  • Grated coconut for garnish


  1. In a bowl add the prawns along with the turmeric powder and pinch of salt. Mix and set aside for 10-15 minutes. In a small sauce pan add the basmati rice along with the water. Bring to a boil and simmer for 15-20 minutes until all the water has dried up. Turn the heat off and put the lid on. Let it rest while you make the base for the Kolambi Bhaat

  2. In a blender add the garlic and ginger along with a splash of water and blitz to form a fine thick paste.

  3. In a heavy bottom sauce pan heat the oil add the asafoetida and let it sizzle for a few seconds. Add the cinnamon, green cardamom pods, cloves, bay and cumin seeds. Fry and let them release their aroma for a couple of minutes. Now add the onions and fry for 5-7minutes on medium heat. As they start to change colour, tip in the garlic and ginger paste. Fry for 2 minutes as it cooks through.

  4. Kolambi Bhaat (2)

  5. Add the chopped tomato and fry for 4-5 minutes. Stir well making sure it doesn’t stick to the bottom and mash slightly with the back of the spoon. Add the tomato puree along with the powdered spices. Stir well and cook the spices for a further 3-4 minutes.

  6. Add the prawns and coat them in the spice base. Let them cook for a 3-4 minutes until they turn pink. Season to taste. Add pinch of sugar, curry leaves and lemon juice. Using a fork lightly fluff the rice and stir gently into the prawns mix making sure it’s warm through.

  7. Turn the heat off and cover to rest for a few minutes.

  8. Serve warm garnished with green chillies, roughly chopped coriander and grated coconut.

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