Prawns Gassi | Mangalorean Shrimp Curry
Seafood and curry is the best combination ever and as a seafood lover myself I love to try new seafood curry recipes from different parts of India. This spicy and tangy prawn curry is a popular dish from the Mangalorean cuisine of Karnataka. The coastal areas of India use quite a bit of coconut in their cooking which is one the main ingredients bringing texture to this dish. The best way to enjoy any curry is to pair it with rice and I guarantee that it will be finger licking good
Prep time: 10 min Cook time: 20 - 30 min Serves: 2-3
4-5 Whole red chili’s bedgi or 7-8 Kashmiri red chilis
1 ½ tsp Coriander seeds
1 tsp Cumin seeds
¼ tsp Methi seeds (feugreek)
1 cup Grated coconut
2 medium onions ( 1 quartered, 1 chopped about 1 cup)
1 inch ball of tamarind or 1 tbsp pulp
2 cups of water
4 cloves of garlic
½ inch Ginger root
500 gms or 1 pound Prawns (About 16 pieces)
½ tsp Turmeric powder
1 tsp Salt
1 tsp Red chili powder (optional)
Start by mixing the prawns with turmeric and salt and set it aside.
If you are using a ball of tamarind then place it in a cup of hot water before you start cooking. We will add this to the blended mix after roasting the spices.
Heat 1 tsp of oil in a pot on medium heat for roasting the spices. Once the oil is hot roast the whole red chilis, coriander seeds, peppercorns, cumin seeds and methi seeds till they are cooked, which takes about 4-5 min. Once cooked add them to the blender. You will know that the spices are cooked when you get a strong aroma and make sure it’s not over or under cooked otherwise the flavours won’t come through.
In the same pot heat 1 tbsp of oil and let the chopped onions cook on low to medium while you prepare the curry paste.
For the curry paste , in a blender add the roasted spices with quartered onion, grated coconut, garlic cloves, ginger root and tamarind pulp. If you have soaked a ball of tamarind in hot water then before adding it to the blender remember to remove the seeds and squeeze the tamarind ball in the water to get the juices out. Add the soaked ball of tamarind along with the cup of hot water it was soaked it or if you are using tamarind pulp then add a cup of water to the blender. After adding everything blend till you get a paste which is medium thick consistency. Add water till you get the right consistency.
Once the onions have cooked then add the blended mixture to the pot and let it cook for around 4 minutes to cook the masala (blended mixture).
Now we finally add the prawns, a cup of water and red chili powder(optional). Mix the prawns well and let it cook for about 15 minutes till the prawns are cooked.
Adjust the taste if required by adding more tamarind pulp, red chili powder or salt. Garnish with coriander and serve with rice or roti.