Konkan, Maharashtra

Kolambi bhaat

Name: Kolambi bhaat
Total time: 50 min
Yield: 5 servings
Cuisine: Malvani
Ingredients: 400 g medium prawns cleaned prawns (shrimp); 1 1/2 cups soaked 20 minutes rice; 2 medium sliced onion; 1 medium chopped tomato; 1 tbsp ginger garlic paste; 2 slit green chilli; 1 1/2 tbsp malvani masala; 1/2 tsp turmeric (ground turmeric); Whole spices, cloves, cinnamon, bay leaf; 1 2/3 cups thin coconut milk; 3/4 cup water; 2 tbsp cooking oil (vegetable oil); 2 tsp ghee; a handful coriander leaves (cilantro); 2 tsp lemon juice; Salt, to taste

Prawns and rice cooked in coconut milk and Malvani masala. Konkan's one pot Sunday.

50 minTime

22 gProtein each

mediumSpice

Konkan's prawn rice1 chapter · 1 min read

Make it your way

Grandma's wayKonkan home style.

The original

454kcalsame

22 gproteinsame

3 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)400 g medium prawns, cleaned

Rice1½ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1 medium, chopped

Ginger garlic paste1 tbsp

Green chilli2, slit

Malvani masala1½ tbsp

Turmeric (ground turmeric)½ tsp

Whole spicescloves, cinnamon, bay leaf

Thin coconut milk1⅔ cups

Water¾ cup

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Saltto taste

Method

5 steps

1Marinate prawns with turmeric, a little malvani masala, salt and lemon for 15 minutes.
2Heat oil and ghee in a cooker, fry whole spices, then onions until golden. Add ginger garlic paste, chilli, tomato and the rest of the malvani masala and cook until soft.
3Add the prawns and toss 2 minutes, just until they turn pink.
4Add drained rice, coconut milk, water and salt. Pressure cook 2 whistles and let pressure release naturally.
5Fluff gently and finish with coriander. Serve with sol kadhi.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Konkan, Maharashtra

Kolambi bhaat

Prawns and rice cooked in coconut milk and Malvani masala. Konkan's one pot Sunday.

50 minTime

22 gProtein each

mediumSpice

Konkan's prawn rice1 chapter · 1 min read

Make it your way

Grandma's wayKonkan home style.

The original

454kcalsame

22 gproteinsame

3 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)400 g medium prawns, cleaned

Rice1½ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1 medium, chopped

Ginger garlic paste1 tbsp

Green chilli2, slit

Malvani masala1½ tbsp

Turmeric (ground turmeric)½ tsp

Whole spicescloves, cinnamon, bay leaf

Thin coconut milk1⅔ cups

Water¾ cup

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Saltto taste

Method

5 steps

1Marinate prawns with turmeric, a little malvani masala, salt and lemon for 15 minutes.
2Heat oil and ghee in a cooker, fry whole spices, then onions until golden. Add ginger garlic paste, chilli, tomato and the rest of the malvani masala and cook until soft.
3Add the prawns and toss 2 minutes, just until they turn pink.
4Add drained rice, coconut milk, water and salt. Pressure cook 2 whistles and let pressure release naturally.
5Fluff gently and finish with coriander. Serve with sol kadhi.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolambi bhaat

Make it your way

Ingredients

Method

Kolambi bhaat

Make it your way

Ingredients

Method

Make it a meal