Prawn Pulimunchi

Spicy and Tangy Managalore cuisine prawn preparation

– Prawns – 500 gms

– Onion – chopped lengthwise – 1

– Dry Red Chillies – 10 to 12

– Coriander seeds – 1.5 tsp

– Turmeric powder – 1 pinch

– Cumin seeds – 1 tsp

– Fenugreek/Methi seeds – 1/4 tsp

– Mustard seeds – 1 tsp

– Fennel seeds – 1 tsp

– ginger garlic paste – 1 tbsp

– tamarind – 1 lemon sized ball

– Curry leaves – 1 handful

– Salt to taste

– Oil – 1 tbsp

Soak the tamarind in water for about 20 minutes and extract the pulp (or soak in hot water for 10 minutes)
Dry roast the chillies, coriander seeds, fennel seeds, mustard seeds, cumin seeds, methi seeds and turmeric
Heat little oil in a pan and roast the onions, ginger garlic paste.
Use little water and grind the tamarind, roasted ingredients and onion, ginger garlic to a fine thick paste.
Now take a heavy bottomed pan, keep on low heat, add oil and the curry leaves.
When they splutter, add the paste, salt and bring it to a boil.
Add the prawns and cook for 10 mins, making sure that prawns are not overcooked.
Serve hot with rice.

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