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Ingredient
Prawn Ghassi
Introduce
Chef :
Bethica DasPrawn Ghassi
#masterclass - This is a traditional and very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well-balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones. It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience. Preparation time - 10 min. Cooking time - 10 min.
Ingredient
250 gms
prawns
2-3 tbsp.
oil
1-2 sprig
curry leaves
1 tbsp.
coriander seeds
1 tsp.
cumin seeds
1/4 tsp.
fenugreek seeds
4-5
dry red chilies
10-12
whole peppercorns
1/2 cup
fresh grated coconut
1 tsp.
ginger, chopped
1 tsp.
garlic, chopped
1 tsp.
tamarind paste
1/2 tsp.
turmeric powder
to taste
salt
1 tbsp.
coriander leaves, chopped
Cooking instructions
* Step 1
Marinate the prawns with a pinch of salt, turmeric powder and red chilli powder for 10 minutes.
* Step 2
Heat 1 tsp. oil in a pan & dry roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies & peppercorns.
* Step 3
Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.
* Step 4
Heat remaining oil & saute the remaining onion & curry leaves till light brown.
* Step 5
Add the ground paste & turmeric powder. Saute till the oil separates.
* Step 6
Add 1 cup water & salt. Bring it to a boil.
* Step 7
Add the marinated prawns. Cover and simmer for 3-4 minutes.
* Step 8
When done, switch off the flame and garnish with coriander leaves,
* Step 9
Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam.
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