How do I know when the prawns are cooked?

They should turn opaque and curl gently. If they tighten into small loops and feel firm, they have likely overcooked.

Can I make the masala ahead of time?

Yes, the roasted and ground masala can be made ahead and refrigerated for several hours or overnight; add prawns only when ready to serve.

Why does my gassi taste bitter?

The usual cause is over-roasted coconut or burnt chilies and spices. Keep the roasting on medium heat and stir constantly.

What should I serve with prawn gassi?

It pairs especially well with neer dosa, plain steamed rice, or even soft idiyappam that can soak up the coconut gravy.

How long can leftovers be stored?

Refrigerate leftovers in a covered container and eat within 1 to 2 days. Reheat gently so the prawns do not become rubbery.

Home / Recipes / south_indian / Prawn Gassi

south_indianMediumnon vegetariangluten freedairy freelow carb

Prawn Gassi

RATING

4.4/5(78)

TASTE SCORE

8/10

A coastal Mangalorean curry with juicy prawns simmered in a rich coconut and red chili masala. It has a gentle tang from tamarind, warm spice from roasted aromatics, and a silky gravy that pairs beautifully with neer dosa or rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

310 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and season the prawns.
1.Soak the tamarind in a little warm water for 15 minutes.
2.Place the prawns in a bowl.
3.Add turmeric powder and a pinch of the salt to the prawns.
4.Mix well and keep aside while you make the masala.
TIPKeep the prawns lightly seasoned only. Too much salt at this stage can make the curry taste sharp later.
roast · ~7 min
Roast the masala ingredients.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, garlic, and ginger.
3.Roast until fragrant and lightly colored, about 2 to 3 minutes.
4.Add the grated coconut and roast until it turns lightly golden, about 3 to 4 minutes.
TIPUse medium heat and stir often so the coconut browns evenly without burning.
mix · ~4 min
Grind the masala.
Cool the roasted mixture slightly, then transfer it to a grinder. Add the soaked tamarind and 1 cup water, and grind to a smooth, thick paste.
saute · ~9 min
Cook the onion and tomato base.
1.Heat the remaining oil in a kadai or deep pan.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add the onion and cook until soft and light golden, about 4 to 5 minutes.
4.Add the tomato and cook until soft and pulpy, about 3 to 4 minutes.
simmer · ~6 min
Simmer the masala gravy.
Add the ground masala to the pan with the remaining salt and 1/2 cup water. Bring it to a gentle simmer and cook for 5 to 6 minutes, stirring now and then, until the raw smell fades and the gravy looks glossy.
simmer · ~5 min
Cook the prawns in the gravy.
Add the prawns and simmer for 4 to 5 minutes, just until they turn opaque and curl gently. Do not overcook or they will become rubbery.
TIPPrawns cook very fast. Turn off the heat as soon as they are just done.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve the prawn gassi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; dark brown coconut can make the gassi taste bitter.
2
Cool the roasted masala slightly before grinding so it blends smoother and doesn't turn greasy.
3
If the gravy thickens too much after simmering, loosen it with hot water, not cold, to keep the coconut emulsified.
4
Add the prawns only after the masala has lost its raw smell; otherwise the seafood can overcook while the gravy finishes.
5
Look for prawns that are opaque and gently curled into a C shape; tightly coiled prawns are usually overdone.
6
Let the curry rest for 5 minutes before serving so the tamarind, chili, and coconut flavors settle together.
7
The masala can be ground a few hours ahead and refrigerated, but cook the prawns only just before serving for the best texture.