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A fiery and tangy Mangalorean delight where succulent prawns are marinated in a bold spice paste of tamarind and red chilies, then pan-fried to perfection on a tawa. A coastal Karnataka classic that's bursting with flavor.
For 4 servings
Prepare the Pulimunchi Masala Paste
Marinate the Prawns
Tawa Fry the Prawns
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A fiery and tangy Mangalorean delight where succulent prawns are marinated in a bold spice paste of tamarind and red chilies, then pan-fried to perfection on a tawa. A coastal Karnataka classic that's bursting with flavor.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 299.9 calories per serving with 27.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Garnish and Serve
Replace prawns with 400g of firm tofu, paneer, or large mushrooms. Marinate and fry using the same method, adjusting cooking time as needed.
This masala works wonderfully with other seafood like fish fillets (Kingfish/Surmai is a great choice) or squid rings. Adjust cooking time accordingly.
To make a gravy, add 1/2 cup of thin coconut milk after frying the prawns and simmer for 2-3 minutes until the gravy thickens slightly. Do not boil vigorously.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
The use of spices like turmeric, ginger, and garlic provides potent anti-inflammatory compounds that can help reduce inflammation in the body.
Prawns are rich in selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
One serving (approximately 190g) contains around 280-320 calories, primarily depending on the exact size of the prawns and the amount of oil absorbed during frying.
Yes, it can be part of a healthy diet. Prawns are an excellent source of lean protein and selenium. The spices like turmeric have anti-inflammatory properties. It's best enjoyed in moderation due to the oil content used for frying.
Absolutely. To reduce the heat, use only Byadgi or Kashmiri red chilies, which are known for their vibrant color and mild spice. You can also reduce the number of chilies and black peppercorns used in the masala paste.
It's traditionally served as a side dish with Mangalorean staples like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or simply with steamed rice and dal. It also makes a fantastic appetizer on its own.
Yes, using a good quality store-bought tamarind paste is a convenient option and works perfectly well in this recipe. Ensure it is thick and concentrated for the best flavor.