Name: MANGALOREAN PRAWN GHASSI RECIPE recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup grated coconut; 2 onions chopped; 1 tsp coriander seed; 1 Tsp cumin seed; 1 tsp fennel seed; 1 tsp whole black pepper corn; 1 tsp fenugreek seeds; 2 or 3 dry red chili (Use Kashmiri or Bedki variety). I had forgotten to mention this in one of my previous recipe and my freind ended up using normal red chili.; 1 tsp oil; 2 tbsp Oil; 1 onion chopped; 2 tomatoes chopped; few curry leaves; Ginger Garlic Paste; 1 tsp mustard seeds; Few chopped green chili

ABOUT MANGALOREAN PRAWN GHASSI RECIPE RECIPE

Did you know that India has a coastal line which stretches about 7500 kilometers. So even if India does not look like a major fish eating country, river fish and seafood is actually a very integral part of people’s diet. Nothing tastes better than a freshly caught fish fried and served with some lime slices and onion. On the other hand, people often make a curry of it and eat with rice. A plate of rice served with fish curry can actually turn a boring weekend afternoon into a delightful weekend. Prawn ghassi is a very famous and most preferred prawn curry served in most south Indian Restaurant. The best prawns to make it are tiger prawns , large and succulent which is cleaned properly and head and tail removed. I went over many recipes in the internet and also few books and finally settled to use Maria’s recipe from here. I made few adjustments like skipping tamarind as I am allergic to it. However, you can add lemon juice, kokum , tomato or dry mango to get the sourness. Also, I added some fennel seeds(saunf) which gives a nice and distinct flavour to the curry.

Ingredients Serving: 4

1 cup grated coconut
2 onions chopped
1 tsp coriander seed
1 Tsp cumin seed
1 tsp fennel seed
1 tsp whole black pepper corn
1 tsp fenugreek seeds
2 or 3 dry red chili (Use Kashmiri or Bedki variety). I had forgotten to mention this in one of my previous recipe and my freind ended up using normal red chili.
1 tsp oil
2 tbsp Oil
1 onion chopped
2 tomatoes chopped
few curry leaves
Ginger Garlic Paste
1 tsp mustard seeds
Few chopped green chili

Instructions

Marinate Prawns with lemon, turmeric and salt and keep inside refrigerator for 15 minutes. Fry grated coconut , bedki chili and whole seeds in oil for 3 to 4 minutes. Grind to a very smooth paste adding 1/3rd cup of water.
Heat oil in a wok
Add mustard seeds followed by onion, ginger garlic paste, curry leaves and green chili.
Next add the chopped tomatoes and cook till it turns pulpy.
Add the fried and ground paste and cook for some more time.
Add marinated prawns to the gravy add salt and water and bring it to boil.
Let it boil till prawns are well cooked and gravy has reduced to a point you can consume with rice.
Enjoy your food.

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