Prawns Gassi (gassi also means curry) is a Manglorean dish which is in Southern India. Prawns Gassi goes well with rice, neer dosa, chappati or roti. Here is the recipe for my version of Prawns Gassi.
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- Fresh Prawns – 750 gms (De-veined and cleaned properly)
- Fresh Coconut milk – 2 and a half cups.
- Onion – 2 medium size – roughly chopped.
- Tamarind (Imli) pulp – Half cup.
- Fresh Coconut – Half medium size – grated.
- Onion – 2 medium size – Finely chopped.
- Kashmiri Red Chilli – 12 to 15.
- Coriander (Dhaniya) seeds – 2 tbs.
- Fresh Curry (Kadipatta) leaves – 15 to 20 leaves.
- Ginger – 1 inch – roughly chopped.
- Garlic – 10 to 12 cloves – roughly chopped.
- Fenugreek (Methi) seeds – Half tsp.
- Black Pepper (Kaali Miri) – Half tsp.
- Cloves (Lawang) – 5.
- Salt to taste.
- Turmeric (Haldi) powder – Half tsp.
- Mace (Javitri) – 1.
- Star Anise (Chakri phool) – 1.
- Cinnamon (Dal Chinni) stick – Half inch.
- Cumin (Jeera) seeds – 1 tsp.
- Mustard (Rai) seeds – 1 and half tsp.
- Fennel (Soaf) – Half tsp.
- Green Cardamom (Choti Elaichi) – 4.
- Black Cardamom (Badi Elaichi) – 1.
- Asafetida (Hing) powder – 1/4th tsp.
- Cooking Oil – 6 tbs.
- Ghee – 2 tbs.
- Take a frying pan and add 4 tbs of cooking oil and heat it up.
- Once the oil is hot, add half the quantity of mustard seeds, half the quantity of curry leaves, fenugreek seeds, coriander seeds, black pepper, cinnamon, star anise, green cardamom, black cardamom, asafetida powder, cumin seeds, mace, fennel seeds, chopped garlic, chopped ginger, and give it a nice mix. Keep the flame on medium.
- Add grated coconut and mix it well. Roast the coconut until it turns light golden brown on medium to high flame.
- Add roughly chopped onion. Mix it well and fry the onion on high flame until it turns light golden brown.
- Add Kashmiri dried red chilies (keep three to four chilies aside to use it later) and mix it well for a minute or so on high flame. Turn off the heat and allow the mixture to cool down completely.
- Once the mixture is cooled down, transfer it into a mixer grinder and grind them into a fine paste. Add little water or as required.
- Take a deep kadai or pan. Add 3 tbs of cooking oil and heat it up.
- Add finely chopped onions and mix them well. Fry the onions until it turns golden brown.
- Add the masala paste and mix them well. Add turmeric powder. Fry the masala on high flame for 3 to 4 minutes.
- Add prawns and mix it well. Add salt to taste. Mix it well and cook the prawns along with the gassi masala for 2 to 4 minutes on high flame.
- Add tamarind pulp and mix it well. Keep stirring on high flame for another 3 to 4 minutes.
- Add coconut milk slowly in phases (this prevents the milk from splitting) and mix them well on high flame for 2 minutes.
- Cover the kadai with a lid and cook the prawns on low flame for another 8 to 10 minutes.
- To prepare a tempering for Prawns Gassi, take a small tempering utensil and add ghee and heat it up. Once the ghee is hot, add remaining mustard seeds, remaining curry leaves and remaining dried Kashmiri red chilies. Once all these starts crackling turn off the heat.
- Pour this hot tempering on Prawns Gassi and give it a mix. Cover it with a lid for another 10 minutes.
- Delicious Prawns Gassi is ready to be served. Serve hot Prawns Gassi along with rice or neer dosa or chappati or roti.
- Happy Eating.