Tuesday, September 21, 2010


Or Kolambi che Kaalvan, is a version of green shrimp curry from Maharashtra. It is a spicy, delicious medley of green chillies, cilantro and a few other spices. The first time I ate this at my friend’s house many years back, she had put in a ton of chillies into the paste and the curry was unbearably spicy, but that did not deter my hubby or me from licking our fingers and plates clean. When I saw these gorgeous shrimp at the market, I had to buy them and make my hubby’s favorite shrimp curry – spicy green shrimp curry, as he calls it. I have toned down the spice level in the gravy though, feel free to adjust the spiciness to your liking.


1 pound large shrimp

5 -8 green chillies

8 sprigs cilantro

3 cloves garlic

½ inch ginger

¼ tsp black pepper

½ inch cinnamon

3 cloves

1 onion chopped fine

1 tbsp grated coconut

1 tsp lemon juice

Pinch of salt and turmeric

Clean, shell and devein the shrimp. Grind to a smooth paste the cilantro, pepper, chillies, ginger, garlic, cloves and cinnamon with a little water.


Marinate the shrimp for 15 mnts in half of this green puree, salt, lemon juice and turmeric. Grind the coconut to a paste with a little water.

Heat oil and add the chopped onions and sauté till light brown. Add the rest of the puree and sauté for a few minutes.
Add the marinated shrimp, cover and cook for 6 minutes. Add the coconut paste and stir in ¼ cup of water. Cover and cook till done, another 12 minutes or so. Serve with chappatis or white rice.