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A fiery and tangy prawn curry from the coastal region of Mangalore. Succulent prawns are simmered in a rich, aromatic gravy made from roasted spices, coconut, and tamarind. It's a classic seafood delicacy best enjoyed with neer dosa or steamed rice.
For 4 servings
Prepare Ingredients
Roast the Spices
Grind the Masala Paste
A fiery and tangy prawn curry from the coastal region of Mangalore. Succulent prawns are simmered in a rich, aromatic gravy made from roasted spices, coconut, and tamarind. It's a classic seafood delicacy best enjoyed with neer dosa or steamed rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 308.1 calories per serving with 27.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Cook the Masala and Prawns
Simmer and Serve
This curry can also be made with firm white fish like pomfret or kingfish. Adjust cooking time as fish cooks faster than prawns.
For a vegetarian alternative, use firm mushrooms or paneer instead of prawns. Sauté them lightly before adding to the gravy.
If you prefer a milder curry, reduce the number of Guntur chilies or use a milder variety of red chili.
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
The curry is rich in spices like turmeric, ginger, and garlic, which contain powerful compounds like curcumin and gingerol known for their potent anti-inflammatory effects.
The presence of chilies and black peppercorns can provide a temporary boost to your metabolism due to compounds like capsaicin and piperine.
A single serving of Yetti Pulimunchi contains approximately 280-320 calories. This is an estimate and can vary based on the size of the prawns and the amount of coconut oil used.
Yes, it can be part of a healthy diet. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. It is moderately high in fat due to the coconut and oil, so enjoy it in moderation.
Traditionally, Yetti Pulimunchi is served with Neer Dosa (a thin rice crepe), Sannas (steamed rice cakes), or plain steamed rice. These neutral-flavored accompaniments are perfect for soaking up the rich, flavorful gravy.
Absolutely. You can prepare the masala paste and store it in an airtight container in the refrigerator for up to 2 days. This can significantly reduce the cooking time on the day you plan to serve it.
To make the gravy thicker, simmer it uncovered for a few extra minutes to allow some water to evaporate. To make it thinner, simply add a little warm water and stir until you reach the desired consistency.
If the curry is too tangy from the tamarind, you can balance it by adding a little more jaggery or a pinch of sugar. A small amount of coconut milk can also help mellow the tanginess.
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