Kolambi Batata Tondak
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 500 grams Prawns (cleaned and deveined) with tails
  • 200 grams Potatoes (cut into lengths) skinned
  • 100 grams Onions cut into lengths
  • 100 grams grated fresh Coconut
  • 12-15 dry Red Chilies
  • 12-15 cloves of Garlic
  • 1 tbsp. whole Coriander Seeds
  • 1 tbsp. Fennel Seeds
  • 1 tbsp. Poppy Seeds
  • 5 cm Cinnamon Stick
  • 2 Star Anise
  • 10 Black Peppercorns
  • 5 Teppal
  • ½ tsp Turmeric powder
  • 1 marble sized Tamarind ball (Soak tamarind ball in 2 tbsp. warm water)
  • Cooking Oil
  • Salt
  1. Heat a pan. We will start dry roasting the ingredients. We must roast ingredients only until we get a waft of pleasant aroma (do not brown it).
  2. Roast dry red chilies, whole Coriander Seeds, fennel seeds, poppy seeds, cinnamon stick, star anise, black peppercorn, Teppal, cloves. Dry roast coconut for couple of mins. Finally dry roast onions for couple of mins.
  3. Allow the roasted ingredients to cool down before we grind it into a fine and thick paste. We have used 1-1 and ½ cup water while grinding.
  4. Heat 3 tbsp. oil in a pan. Add masala paste, turmeric powder and 1 tsp salt. Bhunao the masala paste.
  5. Bhunao masala for 6-7 mins. Now add Tamarind pulp, potatoes, salt to taste and 1 and ½ cup water and mix.
  6. Cook on medium heat until gravy begins to simmer.
  7. Add 1 cup of water and lower the heat and cook covered until potatoes are done.
  8. Potatoes get cooked in 12-15 mins. Now add prawns and cook for 3-4 mins on reduced heat
  9. Prawns get cooked in 4-5 mins. Turn off the heat and keep the gravy covered until serving time.
  10. Goan Konkani delicacy: Kolambi Batata Tondak can be relished with steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kolambi-batata-tondak/