Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Maharashtra · Dinner

Kolambi Bhaat

A fragrant, one-pot prawn rice — fresh prawns, goda masala, and fresh grated coconut cooked together with rice in coconut oil. The prawns perfume every grain of rice; the coconut and goda masala give it an unmistakably Maharashtrian coastal identity. A Konkan Sunday dinner classic.

🧺 Ingredients

• 1.5 cups (300 g) short-grain or basmati rice, washed and soaked 20 min
• 250 g medium prawns, peeled and deveined
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 10 curry leaves
• 1 large onion (150 g), finely sliced
• 1 medium tomato (100 g), finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp goda masala
• ½ cup (45 g) fresh grated coconut
• 1 tsp salt
• 2.5 cups (600 ml) hot water
• 1 tbsp ghee (for finishing)
• ½ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp salt
• 1 tsp lemon juice
• Pre-frying the prawns for 2–3 minutes only (not fully cooking) prevents rubbery prawns in the final dish

👩‍🍳 How to make Kolambi Bhaat

1. Marinate prawns (No heat): Toss prawns with turmeric, chilli powder, salt and lemon juice. Rest 10 minutes. Set aside.
2. Fry prawns briefly (Heat: medium-high): Heat 1 tbsp coconut oil in the rice pot. Add prawns — fry on medium-high for 2–3 minutes (just until they turn pink on the outside). Remove. Do NOT fully cook them — they will finish in the rice. Reserve any prawn juices left in the pot.
3. Build rice base (Heat: medium): Add remaining 2 tbsp coconut oil to the pot. Crackle mustard seeds. Add curry leaves (crackle). Add sliced onion — fry on medium heat for 8 minutes until golden. Add ginger-garlic paste — fry 2 minutes. Add tomato — cook 3 minutes mashing.
4. Add masalas and coconut (Heat: medium): Add turmeric, chilli powder, coriander powder — stir 30 seconds. Add goda masala — stir 20 seconds. Add fresh grated coconut — stir and fry 2 minutes until coconut is slightly toasty.
5. Add rice and water (Heat: high → very low): Add drained soaked rice — stir 2 minutes to coat with masala. Add 600 ml hot water and salt. Stir. Bring to a vigorous boil on high heat. Immediately reduce to the lowest possible heat.
6. Nestle prawns and finish (Heat: very low → off): Gently place the partially-cooked prawns into the rice (nestle them in, don't stir). Cover tightly. Cook on very low heat for 18 minutes undisturbed. Turn off heat. Rest 5 minutes. Drizzle ghee. Garnish with raw coconut, coriander, cashews and lime.

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