Prawn Pulimunchi Tawa Fry

Name: Prawn Pulimunchi Tawa Fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g prawns (medium-sized, deveined, tail-on); 1 pinch turmeric powder; 0.25 tsp salt (for marination); 10 pcs dried red chili (Kashmiri or Byadgi, deseeded); 2 tbsp coriander seeds; 1 tsp cumin seeds; 0.5 tsp fenugreek seeds; 8 pcs black peppercorns; 8 pcs garlic (cloves); 2 tsp tamarind paste; 3 tbsp coconut oil; 12 pcs curry leaves (fresh); 3 tbsp water (for grinding masala); 2 tsp lemon juice (for garnish); 1 pcs onion (medium, sliced into rings, for garnish)

RATING

4.3/5(28)

TASTE SCORE

9/10

Plump, juicy prawns coated in a fiery, tangy masala paste made with roasted red chilies, tamarind, and aromatic whole spices. This Mangalorean coastal speciality is seared on a hot tawa until beautifully charred, delivering smoky, spicy, and sour notes in every bite.

PREP

25m

COOK

20m

SERVES

100 G

269 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Marinate the prawns.
1.Rinse 500 g prawns and pat completely dry with paper towels.
2.Toss prawns with a pinch of turmeric and 0.25 tsp salt.
3.Set aside for 15 minutes while you prepare the masala.
TIPMoisture is the enemy of a good sear — prawns must be bone-dry before they hit the tawa.
roast · ~6 min
Roast the whole spices.
1.Heat a small pan on medium-low and dry-roast 10 dried red chilies until crisp and fragrant (2-3 min).
2.Add 2 tbsp coriander seeds, 1 tsp cumin seeds, 0.5 tsp fenugreek seeds, and 8 black peppercorns.
3.Roast, stirring constantly, until the spices darken slightly and smell aromatic (2-3 min).
4.Transfer to a plate and let cool completely.
TIPKeep the heat medium-low — fenugreek seeds turn bitter if they burn.
mix · ~3 min
Grind the pulimunchi masala paste.
1.Transfer the cooled roasted spices to a mixer grinder jar.
2.Add 8 garlic cloves, 2 tsp tamarind paste, a pinch of turmeric, 0.25 tsp salt, and 3 tbsp water.
3.Grind to a smooth, thick paste. Scrape down the sides and add a splash more water if needed.
TIPThe paste should be thick enough to cling to the prawns, not runny — use water sparingly.
mix · ~10 min
Coat the prawns in the masala.
1.Add the ground masala paste to the marinated prawns.
2.Mix well so every prawn is generously coated.
3.Set aside for 10 minutes so the flavors meld.
fry · ~7 min
Sear the prawns on the tawa.
1.Place a cast-iron tawa over medium-high heat and add 3 tbsp coconut oil.
2.When the oil shimmers, scatter 12 curry leaves and let them crackle for 10 seconds.
3.Lay the masala-coated prawns in a single layer — do not crowd the tawa.
4.Cook for 2-3 minutes per side until charred in spots, curled, and cooked through.
TIPWork in batches if needed. Crowding the tawa steams the prawns instead of searing them.
garnish
Finish and serve.
Squeeze fresh lemon juice over the hot prawns and scatter sliced onion rings on top. Serve immediately on the sizzling tawa or a warm plate.
TIPLet the prawns rest on the hot tawa for 30 seconds off the flame — the residual heat deepens the char without overcooking.

PRO TIPS

What to keep in mind.

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

1
Pat prawns bone-dry with paper towels before marinating to ensure a good sear.
2
Roast fenugreek seeds on medium-low heat; they turn bitter if scorched.
3
Grind the masala paste thick enough to cling to the prawns—add water sparingly.
4
Cook prawns in a single layer on the tawa; overcrowding causes steaming, not charring.
5
Use a cast-iron tawa for maximum heat retention and that signature smoky char.
6
Let cooked prawns rest on the hot tawa off the flame for 30 seconds to deepen char.

RECIPE VARIATIONS