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A fiery and tangy prawn curry from Mangalore, bursting with the flavors of roasted spices, tamarind, and garlic. This coastal Karnataka classic is best enjoyed with steamed rice or neer dosa.
For 4 servings
Prepare Tamarind & Roast Spices
Grind the Masala Paste
Sauté and Cook the Masala
A fiery and tangy prawn curry from Mangalore, bursting with the flavors of roasted spices, tamarind, and garlic. This coastal Karnataka classic is best enjoyed with steamed rice or neer dosa.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 264.05 calories per serving with 26.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make Gravy and Cook Prawns
Rest and Serve
Replace prawns with firm mushrooms (like king oyster or button) or paneer. Add them at the end and cook for a shorter time until just done.
This masala base works wonderfully with other seafood like fish (Kingfish/Surmai), squid, or clams. Adjust cooking times accordingly.
For a richer, less intense curry, add 1/4 cup of thick coconut milk at the very end, after turning off the heat. Do not boil after adding coconut milk.
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being low in fat.
The use of spices like turmeric, garlic, and black pepper provides powerful anti-inflammatory compounds that can help reduce inflammation and support a healthy immune system.
Prawns are a good source of omega-3 fatty acids, and using coconut oil provides medium-chain triglycerides (MCTs), both of which contribute to better cardiovascular health when consumed in moderation.
A single serving of Prawn Pulimunchi contains approximately 230-260 calories. This is an estimate and can vary based on the size of the prawns and the amount of oil used.
Yes, it can be a healthy dish. Prawns are a great source of lean protein and omega-3 fatty acids. The spices like turmeric and garlic have anti-inflammatory benefits. To keep it healthy, use coconut oil in moderation and pair it with steamed rice or whole-grain options.
Absolutely! This recipe is traditionally made with fish as well (Meen Pulimunchi). Use firm-fleshed fish like kingfish (surmai), pomfret, or mackerel. Adjust cooking time based on the thickness of the fish fillets.
It pairs best with traditional Mangalorean accompaniments like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or simply steamed rice to soak up the delicious gravy.
You can balance the heat by adding a little more jaggery or a squeeze of lime juice. For a creamier, milder version, stir in a couple of tablespoons of thick coconut milk at the end of cooking (do not boil).
Yes, the pulimunchi masala paste can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to a month. This makes weeknight cooking much faster.
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