Recipe Name:
Kolambi Mulyachi Bhaji (Prawn and Radish Curry)
Prep Time:
30 minutes
Serves:
4 people
Description:
Kolambi Mulyachi Bhaji is a savory Maharashtrian curry featuring prawns and radish cooked in a flavorful coconut-based masala. This dish combines the delicate sweetness of prawns with the slight bitterness of radish, creating a delicious and comforting curry that pairs perfectly with steamed rice or bhakri (Indian flatbread).
Why You Will Love It:
You will love Kolambi Mulyachi Bhaji for its unique blend of seafood and vegetables in a rich coconut gravy. The combination of spices, coconut, and fresh ingredients enhances the natural flavors of prawns and radish, making it a delightful dish for seafood lovers and Maharashtrian cuisine enthusiasts alike.
Key Ingredient:
Fresh Prawns and Radish
Ingredients:
Kolambi Mulyachi Bhaji (Prawn and Radish Curry)
Prep Time:
30 minutes
Serves:
4 people
Description:
Kolambi Mulyachi Bhaji is a savory Maharashtrian curry featuring prawns and radish cooked in a flavorful coconut-based masala. This dish combines the delicate sweetness of prawns with the slight bitterness of radish, creating a delicious and comforting curry that pairs perfectly with steamed rice or bhakri (Indian flatbread).
Why You Will Love It:
You will love Kolambi Mulyachi Bhaji for its unique blend of seafood and vegetables in a rich coconut gravy. The combination of spices, coconut, and fresh ingredients enhances the natural flavors of prawns and radish, making it a delightful dish for seafood lovers and Maharashtrian cuisine enthusiasts alike.
Key Ingredient:
Fresh Prawns and Radish
Ingredients:
⦁ 250 grams prawns, cleaned and deveined
⦁ 1 large radish (mulya), peeled and diced
⦁ 1 onion, finely chopped
⦁ 2 tomatoes, chopped
⦁ 1/2 cup grated coconut
⦁ 1/2 cup coconut milk
⦁ 2 tablespoons oil
⦁ 1 teaspoon mustard seeds
⦁ 1 teaspoon cumin seeds
⦁ 1 teaspoon turmeric powder
⦁ 2 tablespoons Nalini Kaku’s Kolambi Mulyachi Masala
⦁ 1 tablespoon red chili powder (adjust to taste)
⦁ 1 tablespoon ginger-garlic paste
⦁ Salt to taste
⦁ Fresh coriander leaves for garnish
Instructions:
⦁ Prepare the Prawns: Clean and devein the prawns. Set aside.
⦁ Cook the Onions and Spices: Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add chopped onions. Sauté until the onions turn golden brown.
⦁ Add Ginger-Garlic Paste: Add ginger-garlic paste to the pan. Sauté for a minute until fragrant.
⦁ Add Tomatoes: Add chopped tomatoes to the pan. Cook until the tomatoes are soft and mushy.
⦁ Prepare the Masala Paste: In a blender, grind together grated coconut and Nalini Kaku’s Kolambi Mulyachi Masala to form a smooth paste. Add this paste to the pan and mix well.
⦁ Add Spices and Coconut Milk: Add turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 2-3 minutes until the spices are fragrant and oil starts to separate.
⦁ Add Radish and Prawns: Add diced radish to the pan. Mix well and cook for 5 minutes, allowing the radish to soften slightly. Then, add the cleaned prawns and mix gently with the masala.
⦁ Simmer and Cook: Pour coconut milk into the pan. Stir well to combine with the masala, radish, and prawns. Bring to a gentle simmer.
⦁ Cover and Cook: Cover the pan and simmer on low heat for 10-15 minutes, or until the prawns are cooked through and the radish is tender.
⦁ Check Seasoning: Taste and adjust salt and spice levels as needed.
⦁ Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or bhakri.
Recipe Notes:
⦁ Adjust the spiciness according to your preference.
⦁ Ensure the prawns are cooked just until they turn opaque and tender.
⦁ This curry develops more flavor if allowed to sit for a while before serving.
Enjoy the delightful flavors of Kolambi Mulyachi Bhaji, a wholesome and satisfying curry that celebrates the combination of prawns and radish in Maharashtrian cuisine!