We often tend to overlook the small shrimps available in the market and reach for the bigger, meatier prawns that appear more impressive on our plates. But the smaller the shrimp, the better it tastes.
Bhavesh Koli shares his family’s recipe for Karandi Masala, made with small, fresh shrimps and the signature Koli masala—a spice blend of 28 ingredients, including red chillies, coriander seeds, cumin, cinnamon, cloves, and black pepper. It’s what gives most Koli dishes their deep, rich colour and layered flavours.
| Fresh baby shrimp (Karandi) | 500 grams |
|---|---|
| Oil | 4 tablespoons |
| Chopped onion | 2, medium |
| Ginger-garlic paste | 1 tablespoon |
| Fresh green chillies, chopped | 4 to 5 |
| Garlic, chopped | 6 to 7 cloves |
| Turmeric powder | 1/2 teaspoon |
| Koli masala | 3 teaspoons |
| Potato, thinly sliced | 2, medium |
| Tomato, chopped | 2, medium |
| Water | ½ cup |
| Salt | to taste |
| Ginger, grated | ½ inch |
| Kokum | 3 to 4 pieces |
| Coriander leaves | 3 tablespoons |
What You Will Need
Kadhai/cooking pan with lid, measuring spoons and cups, bowls, chopping board, knife, spatula or turner, mixer-grinder
Instructions
Clean the shrimps thoroughly under running water. Drain well and keep them aside.
Heat a kadhai or deep pan over medium heat and add the oil. Once the oil is hot, add the chopped onion and sauté until it turns soft and translucent.
Add the ginger–garlic paste, chopped green chillies and garlic. Sauté for 3-4 minutes on medium heat until the raw smell disappears.
Add the turmeric powder and Koli Masala powder. Sauté for 1 minute, stirring continuously so the spices do not burn.
Add the sliced potatoes and fry for 2 minutes. Then add the chopped tomato and cook for 5 minutes on medium heat. Stir often to ensure the tomato softens and the spices stay evenly mixed.
Add the shrimp to the pan and mix gently so everything is coated in the masala. Pour in the water and bring to a gentle simmer.
Cook for 10 minutes in total: 6 minutes covered, then uncover and cook for the remaining time to allow the gravy to thicken gradually.
Add salt to taste, freshly grated ginger, and kokum. Mix well and cook on high heat for 2 minutes to bring everything together.
Garnish with chopped coriander leaves. Serve hot with rice bhakri or steamed rice.
Variations:
Other small varieties of fish can be cooked using the same method.
A civil engineer by education with over a decade of experience in advertising, Bhavesh Koli founded Mi Hi Koli in 2011—a restaurant in Mumbai dedicated to authentic Koli cuisine.
Bhavesh is a volunteer with The Mumbai Koli Project by The Locavore. An impact campaign inspired by the documentary film Against the Tide, the project aims to spotlight the city’s original fisherfolk—the Koli community—and their evolving relationship with the sea, while encouraging Mumbaikars to make more sustainable, seasonal, and inclusive seafood choices. Read more about the project here.
You must be logged in to rate this recipe.
Login with Google
Sign in with email