Prawn Gassi
Prawns cooked in a red coconut gassi masala — the Tulu version uses roasted coconut, dried red Byadagi chillies, and a touch of tamarind, producing a thicker, more intensely flavoured curry than the Beary Muslim version, tempered with curry leaves and ghee.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 1 cup | grated coconut |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1/2 teaspoon | fenugreek seeds |
| 5-6 | dried red chilies |
| 1/2 teaspoon | turmeric powder |
| 1 small | onion, chopped |
| 1 tablespoon | tamarind pulp |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 sprig | curry leaves |
| — | salt to taste |
| — | water as needed |
Instructions
- 1 Roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies in a pan until aromatic.
- 2 Grind the roasted spices with grated coconut and turmeric powder into a smooth paste, adding water as needed.
- 3 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onion.
- 4 Sauté the onions until they turn translucent.
- 5 Add the ground spice paste to the pan and cook for a few minutes until the oil separates.
- 6 Add tamarind pulp and mix well.
- 7 Add the cleaned prawns to the pan and cook until they turn pink and are cooked through.
- 8 Adjust the consistency of the curry by adding water if needed and season with salt to taste.
- 9 Simmer for a few more minutes to let the flavors meld together.
- 10 Serve hot with steamed rice or neer dosa.
Tips
For a richer taste, you can add a little coconut milk towards the end of cooking.