Authentic Maharashtrian Katkari Koliwada Prawn Curry
Experience the vibrant coastal flavors of Maharashtra with this spicy, tangy prawn curry made with a roasted coconut and kokum base. Perfectly paired with steaming hot rice for a comforting seaside feast.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Clean and wash the prawns thoroughly, then marinate them with a pinch of turmeric and salt for 10 minutes.
2
Dry roast the grated coconut, red chilies, coriander seeds, and cumin seeds until aromatic and golden brown.
3
Grind the roasted spices and coconut along with garlic, ginger, and a little water into a smooth paste.
4
Heat coconut oil in a pan, add sliced onions, and sauté until translucent.
5
Add the ground masala paste and cook on medium heat until the oil begins to separate from the edges.
6
Pour in warm water to adjust the gravy consistency, add the soaked kokum petals, and bring to a boil.
7
Gently drop in the marinated prawns and simmer for 5 to 7 minutes until they turn pink and cooked through.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or bhakri.
Ingredients
500 grams medium prawns, cleaned and deveined
1 cup fresh grated coconut
2 tablespoons dry red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
6-8 cloves garlic
1-inch piece ginger
1 medium onion, sliced
2 tablespoons dry kokum petals, soaked in warm water
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.