Prawn Gassi
- 62 min
- medium
- Serves 4
Prawn gassi is a Mangalorean prawn curry in a roasted coconut and red chilli masala with shallots and tamarind. Medium-spicy, serves 4, about 60 minutes.
Good for: Party
Ingredients
Water, For Soaking50 ml
Coconut Oil3 tbsp
Dry Red Chilli, De-stemmed6 grams
Coriander Seeds8 grams
Cumin1 tsp
Fenugreek Seeds1 grams
Black Peppercorns1 grams
Coconut, Grated80 grams
Garlic, Peeled18 grams
Small Onion (Shallots)12
Curry leaves2 grams
Green Chilli, Slit10 grams
Turmeric Powder1.5 grams
Red Chilli Powder3 grams
Tamarind15 grams
Salt1½ tsp
Prawns, Cleaned and Deveined500 grams
Coriander Leaves, Chopped6 grams
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 340kcal | 1360kcal |
| Protein | 28g | 111g |
| Carbohydrate | 16g | 62g |
| Fat | 20g | 80g |
| Fibre | 5.1g | 20g |
| Sugar | 6.1g | 24g |
Cookd masalas for prawns
Method
Clean and devein the prawns. Remove the stems from the dry red chillies, peel the garlic, grate the coconut, slice the shallots and slit the green chillies. Rinse the curry leaves and coriander leaves, then chop the coriander leaves. Soak the tamarind in 50 ml warm water for 10 minutes, then squeeze and strain it.
Heat 1 tablespoon coconut oil in a kadai on low flame. Add the dry red chillies, coriander seeds, cumin, fenugreek seeds, black peppercorns and grated coconut. Roast for 4 to 5 minutes until the coconut is light golden. Transfer the mixture to a plate and cool it for 5 minutes.
Add the roasted mixture and garlic to a mixie. Pour in 150 ml water and grind to a smooth paste. Scrape the sides once and grind again if needed.
Heat 2 tablespoons coconut oil in the same kadai on medium flame. Add the shallots, curry leaves and green chillies. Fry for 5 to 6 minutes until the shallots are light golden.
Add the turmeric powder, red chilli powder, strained tamarind water and salt. Add the ground coconut paste and 150 ml water, then mix well. Simmer on medium flame for 8 to 10 minutes until the gravy thickens slightly and the raw smell goes.
Add the prawns and mix gently. Cook on medium flame for 5 to 6 minutes until the prawns are pink, curled and opaque at the centre. Do not cook them longer, as they may turn hard.
Switch off the flame and add the coriander leaves. Rest the curry for 2 minutes, then serve it with rice or bread.
Before you start
- How long does Prawn Gassi take?
- 1 hour 2 minutes from start to finish. That is 20 minutes of preparation and 42 minutes of cooking.
- How many people does Prawn Gassi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Prawn Gassi vegetarian?
- No, it contains meat or fish.
- Is Prawn Gassi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Prawn Gassi?
- 500 grams Prawns, 6 grams Dry Red Chilli, 8 grams Coriander Seeds, 1 grams Fenugreek Seeds, 1 grams Black Peppercorns, 80 grams Coconut, and a few more listed on this page.
- Do I need a pressure cooker for Prawn Gassi?
- No, it is cooked in an open pot.
- How many calories are in Prawn Gassi?
- About 340 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.