Kaandyavarchi Kolambi is a slightly thick prawn dish made by sauteeing lots of onions (kaanda) and hence the name! Fish is a staple diet in many communities in Maharashtra and the method of cooking it differs from each community. Coconut is one common ingredient which is used generally in the fish curries.
Here, I am presenting a dish which has a thick gravy of sorts obtained by sauteeing onions and some tomatoes. It is best to be had with chapatis or even Bhaakari and can be combined with some steamed rice and Sol Kadhi too!
For some more fish dishes, do take a look at the following recipes too….
- Kolambi Bhaat
- Crispy Garlic Butter Prawns
- Prawn Cutlets
- Phodshi Kolambichi Bhaji
- Bhaajille Nustey
- Meen Varutathu (Kerala Style Fish Fry)
- Mori Vade
- Tisryaa Vade
- Sungta Aambat Aani Bhajilli Sungta
- Mori Aambat
- Paapletaa Aambat
- Khekdyaache Kaalvan
- Gholichi Hirvi Aamti
- Tisryache Kaalvan
Prep Time : 20 min
Cooking Time : 25 min
Serves : 3
Cup Used : 200 ml
- 25-30 medium Prawns
- 3 cups Finely Chopped Onions (3-4 medium onions)
- 2 Small Potatoes…. Cubed
- 2 tsp Finely Minced Garlic (15 garlic cloves approx)
- 1/2 cup Finely Chopped Tomato (1 tomato)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1/2 cup Chopped Corriander Leaves
- Salt To Taste
- 2 tbs Oil
- To make Kaandyavarchi Kolambi, clean and wash the prawns and drain well. Apply a little turmeric powder and set aside.
- Next, heat a pan and add oil to it. As it heats up add the minced garlic and saute.
- Add the onions and saute. Add a pinch of salt and cook till translucent.
- Add the turmeric powder and saute for a few minutes.
- Add to it the cubed potatoes and mix. Add red chilli powder and some hot water and cook on medium heat for about 6-7 minutes, stirring occasionally.
- Add in the chopped tomatoes and mix well. Cook further for about 5 minutes.
- Next, add in the prawns and some more hot water. Add some chopped corriander leaves and mix. Cook covered stirring occasionally.
- When the prawns are almost cooked, add the garam masala and salt to taste.
- Uncover and cook till most of the water evaporates and the mixture becomes thick.
- Switch off the flame and transfer it to a serving bowl. Garnish with lots of chopped corriander leaves.
- Serve this delicious Kaandyavarchi Kolambi with chapatis or Bhaakari!
- Do serve some steamed rice with Sol Kadhi by the side!
For this recipe, either use the garam masala provided in the link or even better a masala made by dry roasting Cloves, Cinnamon, Cardamom, Black Pepper slightly, taken in equal proportion and grinding them to a fine powder. This Masala works great in Biryanis or Punjabi dishes too!
Pictures depicting the cooking process…