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Mangalorean Prawn Curry

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.
Course Curry
Cuisine Indian
Keyword Mangalorean Prawn Gassi
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Foodcow


  • 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


  • 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


  • 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.