Mangalorean Prawns Gassi

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Mangalorean Prawns Gassi is a South-Indian shrimp dish. The fragrance of coconuts automatically draws any person near the coastal regions of India and Asia. This recipe combines sea-food and coconut extracts that will get your coastal nostalgia kicking in.

The South-Indian coastal city of Mangalore is known for its variety of seafood dishes and that is where this recipe gets its traditional flavor from.

Mangalorean Prawns Gassi

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Lunch, Main Course
Cuisine Indian, Mangalore, South Indian
Servings 2 people


  • 500 grams Prawns (de-veined)
  • 1 cup Potatoes cut in cubes
  • 1 pcs Chopped Onion
  • ½ cup Coconut Milk I used 1 tbsp of Maggi coconut milk powder dissolved in water.
  • 1 tsp Mustard Seeds
  • 1 tbsp Oil
  • Water as required
  • Salt as per taste

For the Masala Paste

  • 1 cup Coconut Shredded
  • 2 tsp Ginger Garlic Paste
  • ½ cup Onion
  • 2 stalks Green Chillies
  • Tamarind small sized ball
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander powder
  • ½ tbsp Turmeric powder


  • Tip:
    Squeeze some lemon juice on the prawns and keep it aside to reduce the smell. Cleaning prawns calls for caution. For those who are doing this for the first time need to know that de-veining the prawns, removing the shells releases a smell that lingers in your kitchen and hands which you want to avoid. So make sure that you clean well and dispose the waste as soon as possible.
    The first step would be to clean the prawns; remove the shell and de-vein them. Wash well for about 7 to 8 times.
  • Grind the masala paste using coconut, onion, ginger-garlic paste, green chillies, tamarind, red chilli powder, coriander powder and turmeric powder, with a little water to form a smooth paste. Keep aside.
  • In a medium sized non-stickpot, take a spoon of oil. Once the oil is hot, add the mustard seeds and allow it to splutter on medium heat. Then add the chopped onions and season with salt.
  • Once the onion is golden brown, add the cubed potatoes and saute till it changes color. Add in the ground masala paste and allow it to cook. Simmer till the gravy starts to bubble and thicken.
  • Add the clean prawns and some salt, as per taste. Add ½ cup of water and allow the prawns to cook for about 15 to 20 mins.
  • Reduce the flame and now add ½cup of coconut milk.
    Tip: Coconut milk is likely to curdle/ split on high heat, so keep the flame low.
  • Serve with some Jeera rice or plain rice or Appams.
    Click here for the recipe for Appams.
Keyword Curry, IndianCuisine, Non-Vegetarian, Nonveg, Seafood, Shrimp, SouthIndian

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