KANDYAVARCHI KOLAMBI

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….

  1. Kolambi Bhaat
  2. Crispy Garlic Butter Prawns
  3. Prawn Cutlets
  4. Phodshi Kolambichi Bhaji
  5. Bhaajille Nustey
  6. Meen Varutathu (Kerala Style Fish Fry)
  7. Mori Vade
  8. Tisryaa Vade
  9. Sungta Aambat Aani Bhajilli Sungta
  10. Mori Aambat
  11. Paapletaa Aambat
  12. Khekdyaache Kaalvan
  13. Gholichi Hirvi Aamti
  14. Tisryache Kaalvan

Prep Time : 20 min

Cooking Time : 25 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 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

METHOD :

  1. To make Kaandyavarchi Kolambi, clean and wash the prawns and drain well. Apply a little turmeric powder and set aside.
  2. Next, heat a pan and add oil to it. As it heats up add the minced garlic and saute.
  3. Add the onions and saute. Add a pinch of salt and cook till translucent.
  4. Add the turmeric powder and saute for a few minutes.
  5. 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.
  6. Add in the chopped tomatoes and mix well. Cook further for about 5 minutes.
  7. Next, add in the prawns and some more hot water. Add some chopped corriander leaves and mix. Cook covered stirring occasionally.
  8. When the prawns are almost cooked, add the garam masala and salt to taste.
  9. Uncover and cook till most of the water evaporates and the mixture becomes thick.
  10. Switch off the flame and transfer it to a serving bowl. Garnish with lots of chopped corriander leaves.
  11. Serve this delicious Kaandyavarchi Kolambi with chapatis or Bhaakari!
  12. Do serve some steamed rice with Sol Kadhi by the side!

NOTE :

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…

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

4 thoughts on “KANDYAVARCHI KOLAMBI”

  1. This dish sounds very rustic with simple flavours of onions and garlic. I do not eat prawns but the curry and masala looks so yumm and flavorful

    Liked by 1 person

    1. Thank you 😊 I myself do not eat fish too, but cook for my family. I do taste it at the end to check Seasoning though as I like to be perfect in my cooking & am left with no option! The sautéed onions impart a delicious flavour to this dish, which is indeed delicious and only a true fish eater can truly comment on this. My family loves it!

      Liked by 1 person

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