Authentic Prawn Alwan (Konkani Kolambi Curry)

🍳 Method

1️⃣ Marinate the Prawns

In a medium bowl, coat the cleaned and deveined prawns with turmeric and salt.
Toss well to ensure even coverage. Cover and set aside to marinate for 20–30 minutes.

2️⃣ Prepare the Authentic Vatan (Roasted Masala)

Initial Grind:
Roughly grind the grated coconut, chopped onion, garlic, coriander seeds, soaked Bedgi chilies, and tamarind together.

Roasting:
Heat coconut oil in a pan over medium heat.
Add the ground mixture and roast, stirring continuously, until it turns a deep golden brown.
This bhuna process is essential for developing Alwan’s signature aroma.

Final Paste:
Allow the roasted mixture to cool completely.
Transfer back to the grinder and blend with a splash of water to form a thick, smooth paste.

3️⃣ Create the Curry Base

Heat coconut oil in a heavy-bottomed pot or kadhai.
Add sliced onion and sauté until soft and translucent.
Stir in the prepared vatan paste and Lal Masala.
Cook for 3–4 minutes on medium heat until the oil begins to separate from the masala.

4️⃣ Add Coconut Milk

Pour in the thick coconut milk and stir gently to combine.
Simmer until the curry reaches your desired consistency.

5️⃣ Cook the Prawns

Gently add the marinated prawns to the simmering curry.
Cook for 6–8 minutes only, until the prawns turn pink and curl into a “C” shape.

⚠️ Do not overcook — prawns become rubbery very quickly.

6️⃣ Resting & Serving

Turn off the heat and allow the curry to rest for 10–15 minutes.
This resting time helps the prawns absorb the spices and allows the flavors to meld beautifully.

💡 Tips

• Prawns cook very fast — remove from heat as soon as they curl

• Residual heat continues cooking even after switching off the stove

• Use fresh coconut for authentic Konkan flavor

• Best enjoyed fresh, not reheated multiple times