A taste of Mumbai: Maharashtrian Prawn Curry

Marinating prawns

Prawns marinating in a mixture of garlic, ginger, coriander, green chilies and spices – foreshadowing a familiar taste of home, in the form of a yummy Maharashtrian prawn curry (kolmbi cha kalvan).

For some reason, Maharashtrian cuisine is not widely found in ‘Indian’ restaurants across the globe. They tend to favour dishes from the northern or southern states of India. So while we can relatively easily find samosas, murgh makhani or matar paneer to satisfy my cravings for food typically found in Delhi (which is where I come from)… it is less easy to fulfill A’s (who comes from Mumbai) desire for the likes of sabudana vadas, kandat le sode, paplet kalvan, etc.

Happily, after being introduced to Maharashtrian cuisine post our marriage, I took a liking to the various non-vegetarian preparations. A Sunday lunch consisting of fried fish/ fish curry (typically pomfret or bombay duck)/ prawn curry/ mutton curry, etc. was a tradition I eagerly looked forward to.

Unfortunately, the move to HK meant at that this custom was only repeated on our trips back to Mumbai, since neither A nor I had any culinary capabilities.

Then, a few months back, frustrated with feeling helpless about our cook being AWOL, I decided to expand my repertoire of skills. And was glad to have found this recipe over at Meg’s Delicious Adventures, to test them.

The aroma of the simmering curry, the first time I tried this recipe brought such a smile to my face (not to mention leaps of joy from A)!

In process

This is what the finished product looks like.

Maharashtrian Prawn Curry

P.S. The local cuisine, just like the language, traditions, dances, art, etc. varies a lot from one region of India to another. Maharashtrian cuisine is the food of people from Maharashtra, a state in the western part of India. Mumbai is its capital.

P.P.S. The only variation I did to the recipe was to take half the amount of prawns suggested, while keeping everything else as is (to get lots of scrumptious gravy to eat with steamed rice). The pic above is the dish made with grated coconut, but using coconut milk instead, works better in my opinion.

P.P.P.S. This post is inspired by the Weekly Photo Challenge theme of Foreshadow.