Kolambi Bhaat

Kolambi bhaat is a spicy, delicious Maharashtrian dish. It has all the flavours of Konkani food. I came to know about this from an on-line article, then I tried it, and I just loved the taste. The coconut milk infused rice grains beautifully blended with the traditional spices, and it has all the flavours from prawns. Prawns, of course has their  own unique taste which has been a favourite in our family. The dish slowly become popular within a Bengali family just like that. I liked it specially because its a one pot meal, and only a small bowl of  curd you need as a side with this. That’s all. Try this if you love sea food and haven’t tasted ‘Kolambi Bhaat’ yet. I can assure, that you wouldn’t regret! 🙂

Kolambi Bhaat
Kolambi Bhaat

Kolambi Bhaat

Ingredients

  • Basmati rice- 2 cups
  • Prawns- 400g
  • Slitted Green chilies- 4
  • Garlic paste- 1tsp
  • Ginger paste- 1 tsp
  • Onions- 2 (finely chopped)
  • Tomatoes- 2 (chopped)
  • Black pepper powder- 3/4 tsp
  • Turmeric powder
  • Coriander powder- 1tsp
  • Cumin powder- 1tsp
  • Garam masala powder- 1/4 tsp
  • Coconut milk- 1 cup
  • Water- 1 cup
  • Coriander/cilantro leaves- 2tbsp (chopped, optional)
  • Vegetable oil
  • Ghee/clarified butter- 2 tbsp
  • Sugar- 2 tsp
  • Star anise- 1
  • Bay leaves- 2
  • Curry leaves- 4 sprig
  • Peas- 1/2 cup
  • Salt to taste

Method

Wash the rice well and keep aside.

Rub salt and 1/2 tsp teaspoon of turmeric powder on the freshly washed pieces of prawns. Heat oil in a deep bottomed pan(nonstick preferably)and shallow fry the prawns. Keep aside.

Now in the remaining oil temper with star anise, bay leaves and curry leaves, stir for 4-5 seconds, add the chopped onions, sauté the onions until light brown in color. now add garlic paste and sauté for few seconds more . Add chopped tomatoes, green chilies, ginger paste, cumin powder, coriander powder and salt. With the help of spatula mash the tomatoes little bit. Frying it on medium heat until the masala starts leaving oil. Now add the washed rice. Mix well, cover and cook for 3-4 minutes. Add coconut milk, mix, cover and cook for 5-6 minutes. Stir in between. Add water, peas, ghee, black pepper powder, sugar and garam masla powder. Mix well. Cover and cook until the rice is done.Keep stirring so that it cooks uniformly and doesn’t form lumps. Add prawns when rice is almost cooked.

Garnish with fresh coriander leaves. Remove from heat. Keep it covered after the cooking to get the nice aroma when you are going to have it!

Serve hot with curd or raita.

Note:

Stir the rice gently, otherwise the rice grains will become broken.

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One Comment

  1. Good blog post. I definitely appreciate this website. Keep writing!

     

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