How to Make Kolambicha Khadhkala, or Maharashtrian Noisy Prawns

This Pathare Prabhu recipe comes from Saee Koranne-Khandekar’s book on Marathi cuisine, Pangat, A Feast : Food and Lore from Marathi Kitchens. The khadkhala gets its name from the sound of crustaceans clanging as they are tossed in the pot while cooking. Read more about Saee’s book here.

Recipe: Kolambicha Khadhkala (Noisy Prawns in Garlic Masala)

Ingredients
10-12 large prawns (cleaned, with tails and heads on) 
12-15 cloves of garlic, crushed in mortar and pestle
4 tbsp oil (I used a mix of ghee and sesame oil)
1 tsp red chilli powder 
1/2 tsp turmeric 
A large pinch of asafoetida powder 
1 ½ tsp Pathare Prabhu sambar masala (or 1 tsp coriander seed powder + ½ tsp garam masala powder + a pinch of fennel powder + ½ tsp roasted chickpea flour + ½ tsp roasted wholewheat flour) 
Salt, to taste 

Method
Heat the oil in a wide and shallow pot. 
Add the garlic and sauté briefly over a low flame until the raw smell disappears. Make sure the garlic does not brown. 
Now, add all the other ingredients except the salt and prawns. Sauté briefly until fragrant. 
Tip in the prawns and the salt. Cover, and using a kitchen towel or pot holders, toss the prawns for a few seconds in the pot with the lid on to coat the prawns in the masala. 
Return to the stove and top with ½- ¾ cup of water.
Bring to a rapid boil, simmer for 4– 5 minutes and take off the heat.  
Keep covered and allow the khadkhadla to mature for a few minutes. 
Serve hot with plain rice or pao. 

Banner image credit: Monika Manchanda

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