Entree: India – Mumbai & Konkan – कोलंबी भात ➤ Kolambi Bhāt (One-pot spiced prawn and rice dish from the Konkan coast flavored with coconut and kokum)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 20 medium prawns, shelled and deveined, approx. 1 lb (454 g)
- 2 cups (370 g) short-grain or sona masuri rice, rinsed and drained
- 3 1/4 cups (780 ml) water
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (50 g) freshly grated coconut (optional)
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 tsp (5 g) mustard seeds
- 10-12 curry leaves
- 1 medium onion, thinly sliced, about 5 oz (150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2-3 green chilies, slit
- 8 dried kokum petals, soaked in 1/4 cup (60 ml) warm water
- 2 tsp (4 g) turmeric powder
- 2 tbsp (20 g) Malvani or Konkani masala (or substitute garam masala)
- 1 tsp (5 g) sugar
- 1 1/2 tsp (8 g) salt, or to taste
- Fresh cilantro leaves for garnish

Instructions

1. Rinse prawns, pat dry, and toss with 1/2 tsp turmeric and a pinch of salt; set aside. Drain kokum, reserving the soaking liquid; chop kokum pieces.
2. Heat oil in a heavy-bottomed pot over medium heat. Add mustard seeds and when they pop, add curry leaves and sliced onion. Sauté until onions are translucent and beginning to brown, about 6–8 minutes.
3. Stir in garlic, ginger, green chilies and cook 1 minute until fragrant. Add Malvani/Konkani masala and remaining turmeric; cook 1–2 minutes, stirring to bloom the spices.
4. Add prawns and cook just until they turn pink, about 2 minutes; remove prawns to a bowl and set aside.
5. To the pot add the rinsed rice and grated coconut; stir to coat rice with the spice mixture. Pour in water, coconut milk, reserved kokum soaking liquid, chopped kokum and sugar. Season with salt and bring to a gentle boil.
6. Reduce heat to low, cover tightly and simmer until rice is nearly cooked, about 12–15 minutes. Gently fold the prawns back in, cover and cook another 3–5 minutes until prawns and rice are fully cooked and liquid absorbed.
7. Turn off heat and let rest covered for 8–10 minutes. Fluff gently with a fork, garnish with cilantro and serve hot.