A tale of two prawn recipes this evening:
First - Mumbaiya Butter Garlic Prawns
This was a pretty simple saute of shrimp (technically I used shrimp) with oil, butter, garlic, crushed red pepper, black pepper, and lemon.
Second - Marathi Kolambi Masala
https://maunikagowardhan.co.uk/cook-in-a-curry/marathi-kolambi-masala-prawns-cooked-in-a-spicy-coconut-gravy/
This dish was a bit more involved, although I took a shortcut. You are to grind up a spice blend of chiles, cumin, cinnamon, cloves, star anise, coriander seeds, black cardamom, and green cardamom. I used this Konkani Style Koli Masala, that I made previously. So my spice blend had everything she called for and about 10 other spices… Otherwise, I followed the recipe as written. I toasted coconut and some onion and blended it to make a paste. Frizzled curry leaves in oil and then cooked down onions, and then tomatoes, adding the coconut paste at the end to also fry. The masala powder gets bloomed in the pan at this point. Add the prawns/shrimp, let turn opaque, and then season with a pinch of sugar and a little vinegar. Add coconut milk and more curry leaves and a squirt of lemon. Garnish with cilantro.
I have to say I really enjoyed both dishes. The shrimp masala was very rich and I think benefited from having the lemony garlic butter shrimp to take some bites of in between things. I rounded the plate out with some of the leftover Masale Baath, as well as steamed broccoli (which got a drizzle of salsa macha). I am very full right now!
