Kolambi Bhat Recipe

Rinse the prawns under cold water, pat dry with paper towels. In a bowl, combine prawns with turmeric, 1 tsp salt and lime juice. Toss well and set aside to marinate for 10–15 minutes.

Rinse the rice in several changes of water until the water runs mostly clear. Drain.

In a medium saucepan bring 3 cups water to a boil with 1 tsp salt. Add the drained rice, stir once, reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Heat 4 tbs oil in a wide, heavy skillet or kadai over medium heat. When hot, add mustard seeds. When they begin to pop, add cumin seeds and urad dal. Fry the dal until golden (about 30–45 seconds).

Add curry leaves (if using) and chopped onions. Sauté until onions are soft and beginning to brown, about 6–8 minutes.

Add slit green chilies, grated ginger and minced garlic. Cook 1–2 minutes until fragrant, stirring so garlic doesn't burn.

Add chopped tomatoes (or puree), coriander powder, red chili powder, turmeric and a pinch of salt. Cook, stirring occasionally, until tomatoes break down and oil separates from the masala—about 6–8 minutes.

Stir in tamarind pulp and sugar. Add about 1 cup water to form a saucy gravy. Bring to a gentle simmer.

Cook prawns in the masala

Add the marinated prawns to the simmering sauce in a single layer. Stir gently to combine. Cook uncovered on medium-low heat until prawns turn pink and are cooked through, about 4–6 minutes depending on size. Avoid overcooking; prawns should be just opaque.

If using coconut milk, lower the heat and stir it in now. Warm through but do not boil vigorously after adding coconut milk to prevent curdling. Adjust consistency with additional water if the gravy is too thick.

Taste and adjust salt, tang (add a little more tamarind or lemon if needed) and sweetness. Stir in garam masala and chopped coriander leaves. Cook another minute to meld flavors.

Stir in 1 tbs ghee or butter into the prawn gravy if desired for gloss and richness.

Spoon hot cooked rice into serving bowls or a deep serving dish. Ladle generous portions of the prawn masala over the rice (Kolambi Bhat is typically rice with a saucy prawn curry), or mix lightly to combine before serving.

Garnish with remaining chopped coriander and optional fried curry leaves or sliced green chilies. Serve immediately with a squeeze of lemon on the side and a simple salad or papad if desired.