Prawns (Kolambi)

SizeWeight in KgWeight in GmCut OptionsApprox QtyPriceStock Status
Medium10 To 12 Prawns150 INROut of Stock
Large10 To 13 Prawns450 INROut of Stock
King12 To 16 Prawns1400 INROut of Stock
Tiger8 To 10 Prawns1600 INROut of Stock

Prawn (Kolambi): The common prawn is a well-known swimming crustacean, which is pinkish-brown in colour and features reddish spots and lines. Prawns are great supplier of proteins and low in fat and calories which make them a healthy food. Sourced from fisheries in the Bay of Bengal and the Arabian Sea, these firm and mild flavored prawns are the perfect size for stir fries and some types of curries. These also go well in rice dishes such as Prawn Biryani.

Fresh Prawns – Whole /Peeled / headless as per requirement. After cleaning and peeling, the net weight of prawns is approx. 50%.  Rates given are of whole prawns before cleaning and peeling.

Approximate Quantity per Kg: Medium: 30 - 40 Count, Large: 18 - 25 Count.

89 77 19 1 2 - 1 323 278 5

Note: Nutritive value / 100 g of raw ingredients

Prawn Curry:


  • 2 cups - medium PRAWNS, cleaned and de-veined
  • 1 cup - grated coconut
  • 1 medium - onion chopped
  • 1/2 tsp - Turmeric powder
  • 4 - cloves
  • 2 - green cardamom (Elaichi)
  • 1 tsp - cumin seeds (Jira)
  • 1/4 tsp - Black cumin seeds (Shahjira)
  • 1 tsp - coriander seeds
  • 7/8 - Black peppercorns
  • 12 - garlic flakes
  • 1 - Ginger
  • 1 tsp - red chili powder
  • cup tamarind juice (extract after adding warm water) Salt as per taste
  • Chopped coriander leaves for garnish


  • Clean the Prawns, Apply a little salt and turmeric and keep aside.
  • Heat a little oil in the kadai and fry all the ingredients except Onion, Tamarind Juice and salt till the coconut turns light brown.
  • Grind all the ingredients to a paste.
  • Heat a little oil in the kadai and fry Onion till it turns light brown.
  • Add the prawns and saute or a min.
  • Add masala paste and saute add Tamarind juice and 1 cup water
  • Cook for 3-4 min's or till the prawns are cooked (You can add a little more water as per the thickness of the gravy required)
  • Now garnish with coriander leaves.... Ready to serve. 

Prawn Fry:


  • medium 20 number PRAWNS
  • 2 tsp - coriander powder
  • 2 tsp - cumin powder
  • 1 tsp - ginger garlic paste
  • 1tsp - red chilli powder
  • 1/2 cup -tamarind
  • 1/2 tsp -turmeric powder
  • 1/2 cup -water warm
  • 1 cup -wheat flour
  • Salt as per taste
  • Chopped coriander leaves for garnish


  • Mix tamarind with warm water for 20 minutes.
  • Wash, devein and clean prawns.
  • Sprinkle salt over prawns
  • Add the red chilli, coriander, cumin, turmeric powders.
  • Add ginger garlic paste.
  • Squeeze tamarind and add extract excluding the pulp.
  • Mix well so that the prawns get an even coating.
  • Just before serving, dip each prawn in flour, coat evenly and fry till brown these prawns taste incredible and you can vary the ingredients to suit your taste there are more variations you can do which are, use a mixture of wheat and rice flour instead of just wheat flour or use a mixture of wheat and semolina instead of just wheat flour or - instead of coating with flour.
  • Prepare batter of egg, salt, water and maida in equal parts, mix well but not too much and dip the prawns in this batter before frying, this gives a nice coating similar to japanese tempura but not quite or -use a batter of flour and water.
  • Add spices like chilli powder or tandoori masala and dip before frying for those with extra spicy taste or -mix slight oil in marinade, minimize the tamarind or use lemon juice instead of it and grill.

Now garnish with coriander leaves....Ready to Serve.

Related Products