Yetti Pulimunchi
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
- In a small bowl, soak the Byadgi chilies, Guntur chilies, and tamarind in 1/2 cup of warm water for about 20 minutes. This will soften them for grinding.
- While the chilies soak, ensure the prawns are cleaned, deveined, and patted dry. Set aside.
Roast the Spices
- In a small, dry pan over low-medium heat, add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
- Roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them.
- Remove from the heat and allow the spices to cool completely.
Grind the Masala Paste
- In a high-speed blender, combine the soaked chilies and tamarind (along with their soaking water), the cooled roasted spices, grated coconut, roughly chopped onion, garlic cloves, ginger, and turmeric powder.
- Grind everything to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding, but aim for a thick paste.
Cook the Curry Base
- Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.
- Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
Cook the Masala and Prawns
- Add the ground masala paste to the pan. Stir well and cook on low-medium heat for 10-12 minutes, stirring frequently to prevent sticking.
- Continue cooking until the raw smell of the masala disappears and you see oil separating from the sides.
- Add the cleaned prawns, salt, and optional jaggery. Gently mix to coat the prawns evenly with the masala.
- Pour in about 1 cup of water (or use the water from rinsing the blender jar) to achieve your desired gravy consistency. Stir well.
Simmer and Serve
- Bring the curry to a gentle boil, then reduce the heat to low.
- Cover the pan and simmer for 5-7 minutes, just until the prawns turn pink and curl. Do not overcook, as they will become tough.
- Turn off the heat and let the curry rest, covered, for at least 15 minutes to allow the flavors to meld and deepen.
- Serve hot with traditional accompaniments like neer dosa, sannas, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, high-quality prawns and fresh grated coconut.
- 2Using coconut oil is key to achieving the traditional coastal flavor of this dish.
- 3Grinding the masala to a very fine, smooth paste is crucial for the perfect texture of the gravy.
- 4Do not overcook the prawns. They cook very quickly, and overcooking will make them rubbery.
- 5Adjust the number of Guntur chilies to control the spice level. Byadgi chilies primarily add color with mild heat.
- 6Letting the curry rest before serving is an important step that allows the flavors to fully develop and intensify.
Adapt it for your goals.
Protein Swap
This curry can also be made with firm white fish like pomfret or kingfish. Adjust cooking time as fish cooks faster than prawns.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, use firm mushrooms or paneer instead of prawns. Sauté them lightly before adding to the gravy.
Spice Level AdjustmentSpice Level Adjustment
If you prefer a milder curry, reduce the number of Guntur chilies or use a milder variety of red chili.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are a fantastic source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
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.
Boosts Metabolism
The presence of chilies and black peppercorns can provide a temporary boost to your metabolism due to compounds like capsaicin and piperine.
Frequently asked questions
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.