A popular traditional Mangalorean prawn curry, also known as yeti gassi. Yeti meaning prawns, while gassi refers to the gravy that is slightly thicker than curry. This Karnataka coastal delicacy is coconut-based, spicy and well-balanced with sourness from the tamarind. Very easy to prepare and incredibly delicious showcasing the freshness of prawns. Best relished with appam or neer dosa for a soulful experience.
Versatile, prawns have a delicate sweet flavour and a great addition to any dish. They have a good source of protein, vitamins and minerals. Low in calories with no carbohydrates. Though high in cholesterol, rich in omega-3 fatty acids and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Versatile, prawns have a delicate sweet flavour and a great addition to any dish. They have a good source of protein, vitamins and minerals. Low in calories with no carbohydrates. Though high in cholesterol, rich in omega-3 fatty acids and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Prawn Gassi
(Serves 6)
Ingredients:
1/2 kg prawns
1 onion (chopped)
2 green chillies (slit)
1 sprig curry leaves
handful coriander leaves (chopped)
2 tablespoons oil
salt
Lightly roast with 2 tablespoons oil and grind to a fine paste with water
5 byadgi chillies
5 dried red Kashmiri chillies
1 teaspoon cumin seeds
1 tablespoon coriander seeds
12 whole black peppercorns
1/4 teaspoon mustard seeds
8 fenugreek seeds (methi)
4 large cloves of garlic
1-inch ginger
1 medium-sized onion
1 cup coconut
1/2 teaspoon turmeric powder (do not roast)
a small ball of tamarind (do not roast)
Method:
Shell, devein prawns, wash and season with salt. Set aside.
Heat 2 tablespoons oil in a pan, add the onion, curry leaves and green chillies. Once onion is brown, fry the ground spice paste well. Rinse the blender jar with some water and add to the pan. Once gravy comes to a boil, incorporate the prawns. Check for seasoning and sprinkle some salt.
Cook for a couple of minutes until the prawns are done.
Serve hot garnished with coriander leaves.
Note:
(Serves 6)
Ingredients:
1/2 kg prawns
1 onion (chopped)
2 green chillies (slit)
1 sprig curry leaves
handful coriander leaves (chopped)
2 tablespoons oil
salt
Lightly roast with 2 tablespoons oil and grind to a fine paste with water
5 byadgi chillies
5 dried red Kashmiri chillies
1 teaspoon cumin seeds
1 tablespoon coriander seeds
12 whole black peppercorns
1/4 teaspoon mustard seeds
8 fenugreek seeds (methi)
4 large cloves of garlic
1-inch ginger
1 medium-sized onion
1 cup coconut
1/2 teaspoon turmeric powder (do not roast)
a small ball of tamarind (do not roast)
Method:
Shell, devein prawns, wash and season with salt. Set aside.
Heat 2 tablespoons oil in a pan, add the onion, curry leaves and green chillies. Once onion is brown, fry the ground spice paste well. Rinse the blender jar with some water and add to the pan. Once gravy comes to a boil, incorporate the prawns. Check for seasoning and sprinkle some salt.
Cook for a couple of minutes until the prawns are done.
Serve hot garnished with coriander leaves.
Note:
- The consistency for gassi should be slightly thick.
- Coconut oil can be used instead of vegetable or canola oil.
- Total 4 tablespoons of oil used for Prawn Gassi.
