Mangalorean Prawns Gassi
The south of India is well-known for its natural beauty and for the abundant availability of coconut plantations, especially having long coastlines. Needless to say coconut in its various forms like oil, milk, fresh and dried form is put to excellent use in its cuisine. The Manglorean Prawns Gassi is a recipe from the south of India which encompasses two important aspects of the region – Coconut and Sea-food! Since the months of August and September are the ones when the best shrimps are found here in the Middle East, I decided to make this curry with the best quality Raw materials available for the season.
- Prawns (de-veined and shelled)- 500 gms
- Cubed Potato- 1 cup
- Chopped Onion- 1 medium sized
- Coconut milk- ½ cup [1 tbsp of maggi coconut milk powder dissolved in water]
- Mustard Seeds- 1 tsp
- Oil- 1 tbsp
For the masala paste:
- Coconut- 1 cup
- Ginger-garlic paste- 2 tbsp
- Onion- ½ cup
- Green chilli- 2
- Tamarind- small sized ball
- Red Chilli powder- 1tsp
- Coriander powder- 1 tsp
- Turmeric powder- ½ tsp
The first step would be to clean the prawns; remove the shell and de-vein them. Wash well for about 7 to 8 times.
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.
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-stick pot, 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 ½ cup 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.