Finger licking yummy, Coastal Prawn rice
Konkan is along the west coast of India, a strip of land nestled between the Arabian Sea and the biodiversity-rich Sahyadri mountain ranges. The people here are adept at using the fruits of the sea and the wild or cultivated plants and fruits of the rich laterite soil of the land and the mountains. Life is simple, and so is their food. But as in most of India, the recipes are flavourful and rich with seasonal produce.
During my visits to friends living in this region, a trip to the ocean side early in the morning is an unmissable event. The fresh catch is hauled in from the boats, and sometimes, with small axes in their hands, village women walk around the rocks to prise open fresh rock oysters- Kalva. Prawns that are caught here, are so fresh, they are jumping in the baskets, and called Tadfad. The word means flipping in distress, not something we like to see these days in all the trending “correctness” and love for all creatures. But with this level of freshness, making it is difficult to shell the prawns, contributes to a veritable taste bomb.
You can also use shrimps instead of prawns. The same recipe can be followed by using 1/2 cup dehydrated shrimps, available in Asian stores. They need to be soaked in some hot water for 15 minutes before cooking.
Along with the fragrant, chilli based Malvani masala, I have formulated an alternative for it in the recipe, this simple, easy to cook Kolambi bhaat is finger-licking delicious and moreish!
To cook this recipe, I suggest you use a quick-cooking rice like Basmati rice. Or very small grain rice like Ambemohar (a fragrant traditional variety), Jeera samba, Sona Masuri, as these cook in 7–8 minutes. Any longer and the prawns get a tough, chewy texture. If you do not have any of these rice, then add the prawns after partially cooking the rice, then finish cooking in 5–7 minutes.
Ideally, the prawn heads are cooked with a tiny bit of turmeric, garlic, and some salt to create a stock for cooking the Kolambi bhaat. This adds a very rich prawn flavour. You will miss some of the flavour if you have bought pre-shelled prawns, but yet worth making this aromatic dish.
Prep and cooking the recipe is barely 15 minutes unless you are using the prawn heads to make your stock- 20 mins. extra.
For 4 persons. 1 cup=240 ml / 1 Tbsp = 15 ml/ 1 Tsp =5 ml.
| 2 tbsp coconut oil + 1 tbsp extra for finishing | |
| 2 bay leaves or few curry leaves | |
| 1 large onion, cut into dice (3/4 cup) | |
| 3 large cloves garlic + 2cm ginger- pound to a paste/ grated fine | |
| ½ tsp turmeric powder | |
| 1 ½ tsp Malvani masala (OR mix 1 tsp Kashmiri chili powder- if using cayenne, ½ tsp + some paprika for colour. 1 tsp curry powder, ¼ tsp garam masala) TIP: you can adjust chilli to suit your taste buds, I love it spicy! | |
| 250 - 300g shelled prawns/ shrimps | |
| 1 ½ cups rice- washed and drained | |
| ½ cup fresh peas (or frozen peas) | |
| 3 cups hot prawn-head stock or hot water | |
| Salt to taste |
Finger licking yummy, Coastal Prawn rice
| 1. | In a large wide pan heat the oil. |
| 2. | Add the bay or curry leaves and fry for a few seconds to release the aroma. |
| 3. | Add the diced onion and sauté till soft and transparent. |
| 4. | Add the garlic + ginger paste, lower heat, and stir fry for a minute. |
| 5. | Add the turmeric and masala powder, and stir to mix. |
| 6. | Add the shelled prawns/ shrimp, rice, the peas. Stir fry to mix everything. |
| 7. | Add the hot stock/ hot water, and the salt (not if your stock has salt). |
| 8. | Increase the heat, and bring to a boil. Then lower heat, cover, and cook for 7-8 minutes. (do not be tempted to stir or open!) |
| 9. | Take the pan off the heat. Add a tbsp of coconut oil at the end. |
| 10. | Cover and let the Kolambi bhaat rest without stirring it. |
| 11. | Serve this aromatic Kolambi bhaat warm on its own/ or like we do, with papad on the side as well as some stir-fried vegetable of your choice. |
| 12. | TIP: Another version- add 2 tbsp of grated coconut, and 2 tbsp of chopped fresh coriander to the ginger and garlic and blend it together to a paste. Use this for an extra flavour and texture. |
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