Prawn Pulimunchi

Name: Prawn Pulimunchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g prawns (medium, peeled and deveined); 1 cup coconut (fresh, grated); 1 tbsp tamarind (seedless); 1 cup water (hot, for soaking tamarind and grinding); 8 pcs dried red chili (Kashmiri, seeds removed for color and mild heat); 2 tbsp coriander seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds; 1 tsp black peppercorns; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 pcs onion (medium, sliced); 2 tbsp coconut oil; 1 tsp mustard seeds; 10 pcs curry leaves; 2 pcs green chili (slit); 0.5 tsp salt

RATING

4.3/5(55)

TASTE SCORE

8/10

Tender prawns simmered in a fiery, tangy coconut gravy that defines Mangalorean coastal cooking. The paste of roasted spices, sour tamarind, and fresh coconut creates a deep, complex flavour that clings beautifully to the prawns. Best enjoyed with a bowl of steaming rice or neer dosa.

PREP

20m

COOK

25m

SERVES

1 KATORI

294 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Soak the tamarind.
Soak tamarind in ½ cup of hot water for 10 minutes. Squeeze and extract the pulp. Discard the solids.
roast · ~10 min
Roast the spices and coconut.
1.Heat a heavy pan on medium-low flame. Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes until fragrant.
2.Add dried red chilies and turmeric powder. Roast for another minute.
3.Add the garlic cloves and grated coconut. Roast until the coconut is golden brown, stirring continuously.
4.Remove from heat and cool completely.
TIPDon't rush the roasting — golden coconut is the backbone of the gravy. Dark brown means it's burnt and will taste bitter.
mix · ~3 min
Grind the masala paste.
Transfer the cooled roasted mixture to a blender jar. Add the tamarind extract and ½ cup of water. Grind into a fine, smooth paste.
simmer · ~8 min
Simmer the prawns in the gravy.
Pour the ground paste into a pan. Add 1 cup of water and salt. Mix well and bring it to a gentle simmer over medium heat. Add the prawns and cook for exactly 4-5 minutes until they curl up and turn opaque. Do not overcook.
TIPPrawns cook fast. Overcooking makes them rubbery, so pull them off the heat as soon as they turn pink and curl.
temper · ~2 min
Make the coconut oil tempering.
1.In a separate small pan, heat coconut oil over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and slit green chilies. Sauté for 10-15 seconds until fragrant.
4.Pour the hot tempering over the simmering prawn curry and stir gently.
rest · ~5 min
Rest the curry and serve.
Cover the pan and turn off the heat. Let the curry rest for 5 minutes so the prawns absorb the tangy, spicy flavors before serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut until evenly golden to develop a rich, nutty base for the gravy.
2
Use Kashmiri chilies for vibrant red color and Guntur chilies for heat — never skip the blend.
3
Remove the tamarind pulp thoroughly; any fibrous bits will ruin the smooth texture.
4
Add prawns only after the gravy reaches a gentle simmer to prevent overcooking.
5
Let the curry rest for 5 minutes after tempering — resting deepens the flavor without toughening the prawns.
6
Use fresh curry leaves for the tempering; dried ones lack the essential aromatic punch.
7
This curry thickens on standing; add a splash of warm water while reheating for the perfect consistency.