AUTHENTIC Maharashtra Prawn Curry, Why MUMBAI ROADs ARE BAD with Makarand Narwekar

Описание: In this special episode, I’m joined by dynamic public figure and proud Maharashtrian, Makarand Narwekar. We are trading files for frying pans to cook up the ultimate Konkani comfort food: Kolambi Chi Kalwan (Authentic Prawn Curry).

While we simmer this rich coconut-based curry, Makarand opens up about his 14-year journey in public life, how he balances the demands of politics with family time, and the childhood food memories that keep him grounded.

Watch to learn the secret of the "Vatan" (roasted masala paste) that gives this curry its signature smoky aroma!

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🍤 RECIPE: Maharashtrian Kolambi Chi Kalwan
(Serves 4)

"Kalwan" means curry in Konkani. This dish is all about the roasted coconut masala and fresh prawns!

INGREDIENTS:
For the Prawn Marination:
500g Kolambi (Prawns), cleaned and deveined
½ tsp Hadad (Turmeric)
½ tsp Salt
For the Vatan (The Masala Paste):
½ cup Grated Coconut
½ medium Onion, finely chopped
6–7 Garlic cloves
1½ tsp Coriander seeds
2 Whole Bedgi Mirchis (soaked in water)
2 to 4-inch Tamarind piece (soaked in water)
1–2 tbsp Coconut oil (for roasting)

For the Curry:
2 tbsp Oil (ideally Coconut oil)
½ medium Onion, thinly sliced
1 tsp Lal Masala (Essential for authentic taste)
Coconut Milk (First thick press)
Salt to taste

Garnish:
Split Green Chillies
Fresh Grated Coconut

Produced by AARKS Media
Mail: [email protected]
LinkedIN:   / aarks-media  

👩‍🍳 METHOD:
1. Marinate the Prawns Coat the cleaned prawns with turmeric, red chili powder, and salt. Keep aside for at least 30 minutes.

2. Prepare the Authentic Vatan This step is the heart of the curry!
First, roughly grind the coconut, chopped onion, garlic, coriander seeds, soaked chili, and tamarind together.
Heat 1-2 tbsp coconut oil in a pan. Add the mixture and roast it until it turns deep brown (be careful not to burn it!). This "bhuna hua" aroma is the signature of Maharashtrian curries.
Roast for about 3–4 minutes.
Allow to cool completely, then grind it again with a little water into a thick, smooth paste.

3. Prepare the Curry Base
Heat 2-3 tbsp oil in a pot.
Add the sliced onion and sauté until soft.
Add the prepared Vatan paste and roast for 3–4 minutes on medium heat to deepen the flavor and release the oil.
Pour in the thick coconut milk and stir to reach your desired curry consistency.

4. Cook the Prawns
Add the marinated prawns to the simmering curry.
Simmer for only 6–8 minutes. The prawns are done when they curl up and turn pink. Chef’s Tip: Do not overcook, or they will become rubbery!
Garnish with split green chilies and fresh grated coconut.

5. Resting Time Let the curry rest for 10–15 minutes before serving to let the flavors meld together.

SERVING SUGGESTION: Serve piping hot with Steamed Rice or Ghavne (Thin Konkani Neer Dosa).

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Chef Amrita Raichand is a trained Chef, a mom and a busy working professional juggling it all, with love and balance. Join my journey for healthy twists, easy techniques, self care, parenting and more.

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