Mangalorean Prawn Gassi
Authentic Mangalorean Prawn Gassi or Yeti Gassi - Made with Coconut,Cocum,Tamarind and Shallots.Tangi,Earthy Curry which goes very well with Rice,Neer Dosas and Parathas.
Servings 4 servings
Ingredients
- 250 gms prawn
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 6-7 small Shallots/Small Onions ¼ Cup
- 2-3 Garlic cloves
- ¼ cup grated coconut
- 1 piece cocum
- 2 cm piece tamarind
- 10-15 Curry Leaves
- Salt to taste
- 2 tablespoon Coconut Oil
Masala
- 1 teaspoon Mustard Seeds
- 5-6 Kashmiri chilli Reduce it to 2 , to reduce heat
- 2 tablespoon coriander seeds
- 1 teaspoon peppercorns
- ½ teaspoon Methi/Fenugreek Seeds
- 1 teaspoon fennel seeds/Suanf
- 1 teaspoon Cumin/Jeera
Instructions
- Soak the cocum piece & tamarind piece in 1 cup hot water.
- Heat 1 tablespoon Coconut oil.
- Once the oil is hot add mustard seeds.Add all the other ingredients listed under masala one by one.
- Roast for 1-2 minute on low-medium flame.
- Add the grated coconut and saute.Let the coconut cook and get a light golden hue.
- Add the shallots and garlic and keep cooking on low-medium flame.Ensure the coconut doesn't burn.Once onion has softened switch off and let the mixture cool.
- In a blender, blend all coconut-masala mixture with ½ cup of cocum soaking water.This will take at-least 15-20 minutes.Keep scraping the sides, add more water if required.Aim for a super smooth paste.
- Heat the remaining 1 tablespoon coconut oil.Add the prawn along with the turmeric and chilli powder.Cook for about 1 minute.Add the curry leaves and the coconut masala paste.
- Add rest of the cocum soaking water along with the cocum and tamarind pulp.Adjust the thickness of the gravy as per your liking.
- Add Salt to taste.Bring to boil and done.