Prawns Kalvan

Name: Prawns Kalvan
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 500 g medium prawns, peeled and deveined (fresh, not frozen); 2 tbsp coconut oil; 1 medium onion (100 g), finely chopped; 1 tsp garlic, minced; 5 dried kokum petals (aamsul), soaked in 60 ml warm water 15 min; 1 tsp salt (adjust); ¾ cup (65 g) fresh grated coconut; 4 dry Kashmiri red chillies, soaked 20 min; 2 dry Bedgi red chillies, soaked 20 min; 1 tsp coriander seeds, dry-roasted; ½ tsp cumin seeds; 3 black peppercorns; 2 cloves; ½ tsp turmeric powder; 1 small piece dried raw mango (amboshi) — optional, adds fruity sourness; Fresh prawns cook in 4–5 minutes; frozen take 6–7 minutes and release more water (reduce gravy first before adding); Never overcook prawns — watch them carefully from the 3-minute mark; Kokum gives this a cleaner, less acidic sourness than tamarind — do not substitute

🍗 Non-veg🌾 Gluten-free📊 Medium

Fat Konkan coast prawns simmered in a fragrant, bright-red coconut gravy soured with kokum and seasoned with freshly ground Malvani masala. Lighter and quicker than fish curry, yet equally depth-loaded — a Friday night favourite along the coast.

⏱️20 minPrep

🔥6 minCook

🕒26 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Prawns Kalvan

Grind masala (No heat): Blend soaked chillies with grated coconut, dry-roasted coriander, and all remaining masala ingredients. Use minimal water — grind into a smooth, thick paste. The paste should be bright red-orange and smell intensely of coconut and chillies.
Fry the base (Heat: medium): Heat 2 tbsp coconut oil in a wide, shallow pan on medium heat. Add curry leaves — they will crackle immediately (10 seconds). Add chopped onion — fry for 5–6 minutes until soft and light golden. Add minced garlic — fry 1 minute.
Build gravy (Heat: medium-high): Add strained kokum water (discard petals or keep for extra tartness) and 100 ml additional plain water. Stir and bring to a gentle simmer — the gravy turns vivid coral-red. Taste and add salt. The gravy should be gently tangy.
Finish (Heat: off): Turn off heat immediately when prawns are just cooked. Drizzle a few drops of coconut oil. Garnish with fresh coriander. Serve immediately with steamed rice.

📖 Cultural notes

|---|---|---|---|---| | 285 kcal | 28 g | 8 g | 16 g | 2 g | In Konkan fishing villages, prawns kaalvan is a Sunday or monsoon dinner dish — prawns are most plentiful during certain months and become a celebration. Malvani restaurants from Mumbai to Goa serve this as their signature dinner. The curry is thinner and more brothy than North Indian prawn masala — it is meant to be drunk with the rice, not just mixed. ---

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