Kolambi Bhaat Prawn Rice Maharashtrian Coastal

Method

1. 1

   Heat oil: Heat 3 tbsp oil in a wide, heavy pot. Add mustard seeds — pop. Add curry leaves.

2. 2

   Cook onion: Add finely chopped onions. Cook 10 minutes until golden.

3. 3

   Add ginger and garlic: Cook 2 minutes.

4. 4

   Add tomatoes: Add tomatoes and cook 5 minutes until soft.

5. 5

   Add spices: Turn low. Add goda masala, red chilli powder and turmeric. Stir 2 minutes.

6. 6

   Add prawns: Add the prawns. Cook on medium heat stirring 3 minutes until they turn pink.

7. 7

   Add fresh coconut: Add grated coconut. Stir 1 minute — the coconut coats everything and the moisture in it begins to cook.

8. 8

   Add soaked rice and water: Add the drained rice. Stir gently to combine with the prawn-coconut masala. Add 3.5 cups water and salt.

9. 9

   Cook covered: Bring to a boil. Reduce to the lowest heat. Cover and cook 20 minutes.

10. 10

    Rest and serve: Turn off heat. Rest 5 minutes. Fluff gently. Scatter coriander. Serve with coastal kokum-based drinks.

11. 11

    Note: Kolambi Bhaat (kolambi = prawn in Marathi, bhaat = rice) is the everyday celebration meal of the fishing communities along the Konkan coast — made when the catch is good and prawns are plentiful. The use of fresh grated coconut cooked into the rice (rather than coconut milk) is the specifically Konkan technique — it gives the rice a grainy, textured coconut character rather than the creamy character of coconut milk. Ratnagiri district is famous for both its Alphonso mangoes and its coastal prawn preparations.