Prawn Gassi

Prawn Gassi

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

Build a full meal around Prawn Gassi

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

Prawn 250 grams Prawn , cleaned and deveined
Coconut 1 cup Coconut , grated
Coriander Seed 1 tablespoon Coriander Seed
Cumin 1 teaspoon Cumin , seeds
Fenugreek Seed 1/2 teaspoon Fenugreek Seed
Red Chili 5-6 Red Chili , dried
turmeric powder 1/2 teaspoon Turmeric powder
Onion 1 small Onion , chopped
Tamarind 1 tablespoon Tamarind , pulp
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Curry Leaf 1 sprig Curry Leaf
salt — Salt , to taste
water — Water , as needed

Instructions

  1. 1 Roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies in a pan until aromatic.
  2. 2 Grind the roasted spices with grated coconut and turmeric powder into a smooth paste, adding water as needed.
  3. 3 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add curry leaves and chopped onion.
  4. 4 Sauté the onions until they turn translucent.
  5. 5 Add the ground spice paste to the pan and cook for a few minutes until the oil separates.
  6. 6 Add tamarind pulp and mix well.
  7. 7 Add the cleaned prawns to the pan and cook until they turn pink and are cooked through.
  8. 8 Adjust the consistency of the curry by adding water if needed and season with salt to taste.
  9. 9 Simmer for a few more minutes to let the flavors meld together.
  10. 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.