Introduction:
Prawns Pulimunchi is a beloved dish from the coastal regions of Karnataka, especially Mangalore. The word "Pulimunchi" translates to "tangy and spicy," which perfectly describes the flavor profile of this dish. The tanginess from tamarind and the spiciness from red chilies create a mouthwatering combination that pairs beautifully with prawns, making it a favorite for seafood lovers.
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Ingredients:
For the Prawns:
500 grams of prawns, cleaned and deveined
1/2 teaspoon turmeric powder
Salt to taste
For the Masala Paste:
8-10 dry red chilies (use Byadgi chilies for color and Guntur chilies for heat)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon black peppercorns
5-6 garlic cloves
1-inch piece of ginger
1 medium onion, roughly chopped
1/2 teaspoon turmeric powder
1 tablespoon tamarind paste (or a small ball of tamarind soaked in water)
1/4 cup grated coconut (optional, for added richness)
For the Curry:
2 tablespoons coconut oil or vegetable oil
1 medium onion, finely sliced
2-3 green chilies, slit lengthwise
Salt to taste
Fresh coriander leaves, chopped, for garnish
Instructions:
Marinating the Prawns:
Clean and devein the prawns thoroughly. Rinse them under cold water and drain well.
Marinate the prawns with turmeric powder and salt. Set aside for 15 minutes.
Preparing the Masala Paste:
Dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns on low heat until fragrant. Be careful not to burn the spices.
Transfer the roasted spices to a blender. Add garlic, ginger, chopped onion, turmeric powder, tamarind paste, and grated coconut (if using).
Blend everything into a smooth paste, adding a little water if needed to achieve the right consistency.
Cooking the Curry:
Heat coconut oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
Add the prepared masala paste to the pan and cook, stirring continuously, until the oil begins to separate from the masala. This step is crucial for developing the flavors.
Add the slit green chilies and sauté for another 2 minutes.
Simmering the Curry:
Pour 1-2 cups of water into the pan, depending on the desired consistency of the curry. Bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
Add the marinated prawns to the simmering curry. Cook on low heat for 5-7 minutes, or until the prawns are fully cooked and tender. Be careful not to overcook them, as prawns can become tough.
Final Adjustments:
Taste the curry and adjust the salt as necessary. If the curry is too tangy, you can balance it with a small amount of jaggery or sugar.
Garnish with freshly chopped coriander leaves.
Serving:
Serve the Prawns Pulimunchi hot with steamed rice, neer dosa, or chapati. The tangy and spicy curry with tender prawns makes for a satisfying meal that captures the essence of coastal cuisine.
Conclusion:
Prawns Pulimunchi is a delightful dish that brings the flavors of coastal Karnataka to your table. The combination of tangy tamarind and spicy chilies creates a rich and vibrant curry that pairs perfectly with prawns. Whether served with rice or dosa, this dish is sure to impress and satisfy, offering a taste of traditional Mangalorean cuisine that’s both comforting and exciting.
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