Vadvaali Specials:Kanda Kolambi/Prawn Sukka Fry/ Maharashtrian Style Prawns Fry

Vadvaali Specials:Kanda Kolambi/Prawn Sukka Fry/ Maharashtrian Style Prawns Fry

By Harshada
  • Serves: 3 - 5
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:

If you have read our writeup on Vadvaalis, you’d know the love for seafood and the simplicity of most of our recipes. Kanda Kolambi is a simple dry Prawn preparation made with just a bunch of ingredients and fresh medium sized prawns. Traditionally , my Mom made it in a really heavy Iron Pan, that gave the final dish a slightly dark tinge, but made it more healthy and Iron rich. Cooking in a traditional cookware like an iron pan calls for some experience, especially for new cooks who are more accustomed to non stick cookware. Overheat the pan, and you wouldn’t know how to stop the food from burning, an if not optimally hot, you ll land up adding oddles of oil to prevent sticking.  I played it safe this time and preferred making it in non stick fry pan.  

Reference pictures for following the recipe:

Marinated prawns

Adding masalas to chopped onions n potatoes on a pan

Simple and Tasty Prawns Sukka ready!



  1. Make a paste of Ginger garlic,Green Chillies and Coriander leaves. apply the paste over the prawns and set aside for 15 mins.
  2. Heat oil in a fry pan and add mustard seeds and curry leaves. Once they crackle,add the marinated prawns and lightly fry for few seconds.
  3. Top it up with the chopped onions and potatoes. Without mixing the above, add the salt and turmeric and masala.
  4. Mix everything together , add kokum and cover the pan and cook on a low heat for 10 mins. Check if the potatoes are cooked.
  5. Put off the heat and transfer in a serving plate. Top with fresh chopped coriander leaves.
  6. Traditionally its eaten with chapatis and dal-rice or Kalwan(simple fish curry)Bhat(rice).

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