Ambat Kolambi Recipe - Prawns cooked in tangy masala

This recipe is from the book Konkan Cookbook.

Main Ingredients : Prawns (kolambi/jhinga)(प्रॉन/कोलम्बी/झींगा), Tamarind pulp(इमली का पल्प )

Cuisine : Maharashtrian

Course : Main Course_Seafood

Ambat Kolambi

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

For more recipes related to Ambat Kolambi checkout Prawns with Onion, Curry Leaves and Chillies , Palak Methi Prawns , Kadai Prawns With Roasted Pepper Jam , Malwani Prawn Curry . You can also find more Main Course_Seafood recipes like Tisryanche Kalvan, Kerala Squid Masala, Crispy Chilli Fish, King Klip. Or try out these recipes from Maharashtrian Cuisine like Karlyachi Bhaji, Kombdi Vade, Moong Sprouts Brown Rice, Tikhat Purya.

Ambat Kolambi Recipe - How to make Ambat Kolambi


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Prawns (kolambi/jhinga) shelled and deveined500 grams

  • Tamarind pulp 2 tablespoons

  • Garlic 5-6 cloves

  • Green chillies sliced 2

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Oil 2 tablespoons

  • Salt to taste

  • Fresh coriander leaves finely chopped a few sprigs


Step 1

Heat the oil in a non stick pan. Add the garlic and green chillies and sauté on medium heat for a minute.

Step 2

Add the prawns, red chilli powder and turmeric powder and continue to sauté for two minutes. Add the tamarind pulp and salt along with half a cup of water and bring to a boil.

Step 3

Reduce heat, add coriander leaves and simmer for two minutes. Serve hot.

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