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
- 250 gms prawn
- 1 tsp turmeric
- 1 tsp chilli powder
- 6-7 small Shallots/Small Onions 1/4 Cup
- 2-3 Garlic cloves
- 1/4 cup grated coconut
- 1 piece cocum
- 2 cm piece tamarind
- 10-15 Curry Leaves
- Salt to taste
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 5-6 Kashmiri chilli Reduce it to 2 , to reduce heat
- 2 tbsp coriander seeds
- 1 tsp peppercorns
- 1/2 tsp Methi/Fenugreek Seeds
- 1 tsp fennel seeds/Suanf
- 1 tsp Cumin/Jeera
Soak the cocum piece & tamarind piece in 1 cup hot water.
Heat 1 tbsp 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 1/2 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 tbsp 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.