Ratnagirichi Bhajleli Kolambi Recipe

Clean and dry prawns

Rinse the prawns under cold water, remove any remaining shell or vein, and pat completely dry with paper towels. Excess moisture will prevent proper searing.

Prepare raw mango

Peel the raw mango, remove the seed, and cut the flesh into roughly 1/2-inch (1–1.5 cm) cubes. Keep the pieces uniform so they cook evenly.

In a mixing bowl, combine the whisked yogurt, turmeric, both red chili powders, garam masala, coriander powder, tamarind concentrate, sugar, and 1 tsp of salt. Taste the marinade briefly — it should be tangy, spicy and slightly sweet.

Add the cleaned, dried prawns to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes. Do not marinate for too long (no more than 45 minutes) because the acid in yogurt/tamarind can toughen the prawns.

Heat a large heavy-bottomed skillet or kadhai over medium-high heat. Add the vegetable oil and let it heat until shimmering but not smoking.

Add the mustard seeds and cumin seeds. When they begin to pop (about 10–15 seconds), add the pinch of asafoetida and immediately add the curry leaves and slitted green chilies. Stir for 10–15 seconds until aromatic.

Reduce heat to medium. Add the thinly sliced onion and a pinch of salt. Sauté for 4–6 minutes, stirring often, until the onion is soft and translucent with light browning at the edges.

Add the chopped garlic and sauté for 30–45 seconds until fragrant — do not let it burn.

Increase heat back to medium-high. Add the marinated prawns in a single layer along with any remaining marinade. Spread them out so they make contact with the pan; avoid overcrowding (work in two batches if your pan is small).

Sear the prawns undisturbed for 1 to 1.5 minutes so they get a light crust, then flip and sear the other side for another 1 to 1.5 minutes. Prawns cook quickly — they will turn opaque and pink and curl slightly when done. Total cook time for prawns should be 2.5 to 4 minutes depending on size.

When prawns are nearly done, fold in the raw mango cubes and gently toss. Cook for 2–3 minutes more so the mango softens slightly but still retains some bite and tang. Taste and adjust salt if needed.

If the mixture looks dry, splash 1–2 tbs water and deglaze the pan, scraping up any browned bits; cook 30–45 seconds to marry flavors.

Turn off the heat. Sprinkle the chopped fresh coriander and drizzle the lemon juice (if using). Give a final gentle toss.