Prawn Pulimunchi Tawa Fry

Instructions

1. 1

   Prepare the Pulimunchi Masala Paste

   • On a dry pan over low-medium heat, roast the Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
   • Transfer the roasted spices to a plate and allow them to cool down completely.
   • In a blender or grinder jar, combine the cooled spices, tamarind paste, garlic cloves, ginger, and turmeric powder.
   • Add about 1/4 cup of water and blend to a smooth, thick paste. If needed, add a little more water, one tablespoon at a time, to achieve a thick but grindable consistency.
2. 2

   Marinate the Prawns

   • In a large bowl, add the cleaned and deveined prawns.
   • Add the prepared pulimunchi paste and salt. Mix thoroughly to ensure every prawn is evenly coated with the masala.
   • Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes, but no more than 1 hour. The acidity from the tamarind can alter the texture if marinated for too long.
3. 3

   Tawa Fry the Prawns

   • Heat the coconut oil on a wide, heavy-bottomed pan or a cast-iron tawa over medium-high heat.
   • Once the oil is hot, add the thinly sliced onions and the sprig of curry leaves. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Carefully arrange the marinated prawns in a single layer on the tawa. Avoid overcrowding the pan; cook in two batches if necessary to ensure proper searing.
   • Fry for 2-3 minutes on the first side until the masala starts to char slightly. Flip the prawns and cook for another 2-3 minutes on the other side. The prawns are cooked when they turn opaque and curl into a 'C' shape.
4. 4

   Garnish and Serve

   • Once cooked, remove the prawns from the tawa and transfer to a serving platter.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately while hot as an appetizer or as a side dish with Neer Dosa, appam, or steamed rice.