A fiery and tangy Mangalorean prawn curry with a rich, creamy coconut base. The freshly ground spice paste gives this dish its signature flavor, perfect with steamed rice or neer dosa.
Prep20m
Cook30m
Soak15m
Servings4
Serving:1 cup368 cal
Ingredients
For 4 servings
500 gPrawns (Large or jumbo, cleaned and deveined)
0.5 tspJaggery (Grated or powdered, optional but recommended)
2 cupWater (Divided for soaking/grinding and gravy)
Nutrition per Serving
368
Calories
29g
Protein
23g
Carbs
Instructions
1
Marinate the Prawns
In a bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt.
Mix well to coat the prawns evenly. Set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Gassi Masala
In a small bowl, soak the Byadgi chilies, Guntur chilies, and tamarind in 1/2 cup of warm water for 15 minutes. This will soften them for grinding.
While the chilies soak, heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn. Remove from heat and let cool.
In a high-speed blender, combine the grated coconut, roasted spices, garlic cloves, the remaining 1/2 tsp turmeric powder, and the soaked chili-tamarind mixture along with its soaking water.
Grind everything to a very fine and smooth paste. Add a few more tablespoons of water if needed to facilitate grinding. The paste should be thick and smooth.
A fiery and tangy Mangalorean prawn curry with a rich, creamy coconut base. The freshly ground spice paste gives this dish its signature flavor, perfect with steamed rice or neer dosa.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 367.82 calories per serving with 28.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions and curry leaves.
Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and light golden brown.
Add the ground masala paste to the pan. Sauté for 10-12 minutes on medium-low heat, stirring frequently to prevent sticking. Cook until the raw smell of the masala disappears and you see oil beginning to separate at the edges.
Pour in 1.5 cups of water, the remaining 1 tsp of salt, and the optional jaggery. Stir well to combine, ensuring there are no lumps. Bring the gravy to a gentle boil.
Reduce the heat to a simmer and let the gravy cook for 5 minutes for the flavors to meld.
4
Add Prawns and Serve
Gently add the marinated prawns to the simmering gravy. Stir to coat them.
Cook for 3-4 minutes, just until the prawns turn pink, opaque, and curl into a 'C' shape. Be careful not to overcook, as they will become tough and rubbery.
Turn off the heat. Let the curry rest for 5-10 minutes before serving.
Serve the hot Prawn Gassi with steamed rice, neer dosa, or sannas.
Pro Tips
1For the most authentic flavor, use fresh grated coconut and cold-pressed coconut oil.
2Grinding the masala to a very fine, smooth paste is the secret to the perfect gassi texture.
3Do not overcook the prawns. They cook in minutes and will become tough if left on the heat too long.
4Byadgi chilies provide the signature vibrant red color without excessive heat. Adjust the number of Guntur chilies to control the spice level.
5This curry tastes even better the next day as the flavors deepen and meld together.
Recipe Variations
Vegetarian
Vegetarian
Replace prawns with 250g of mushrooms, 200g of paneer, or a mix of vegetables like potatoes and cauliflower. Adjust cooking time accordingly.
Other Seafood
Other Seafood
This gassi masala works wonderfully with firm white fish like kingfish (surmai) or pomfret, as well as with crab.
Creamier Gravy
Creamier Gravy
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
Health Benefits
✨
Rich in Lean Protein
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
✨
Anti-inflammatory Properties
The curry is rich in spices like turmeric (containing curcumin), garlic, and chilies, which are known for their potent anti-inflammatory and antioxidant effects.
✨
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
✨
Rich in Selenium
Prawns are an excellent source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid and immune system function.
Frequently Asked Questions
Is Prawn Gassi healthy?
Prawn Gassi can be a part of a healthy diet. Prawns are an excellent source of lean protein and selenium. The spices used, like turmeric and black pepper, have anti-inflammatory properties. However, it is rich due to the coconut, so it should be consumed in moderation as part of a balanced diet.
How many calories are in one serving of Prawn Gassi?
One serving of Prawn Gassi (approximately 1 cup or 335g) contains an estimated 380-450 calories, depending on the amount of coconut and oil used.
What can I serve with Prawn Gassi?
Traditionally, Prawn Gassi is served with 'Neer Dosa' (a thin rice crepe), 'Sannas' (steamed rice cakes), or plain steamed rice. It also pairs well with appams.
How can I make this curry less spicy?
To reduce the heat, use only Byadgi chilies and make sure to deseed them completely. You can omit the Guntur chilies entirely or use just one.
Can I use frozen prawns?
Yes, you can use frozen prawns. Ensure they are fully thawed before marinating. Pat them completely dry with a paper towel to remove excess moisture for the best texture.
How long can I store leftover Prawn Gassi?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often improve overnight. Reheat gently on the stovetop until warm.
