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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.
For 4 servings
Marinate the Prawns
Prepare the Gassi Masala
Cook the Curry
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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 338.88 calories per serving with 27.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Prawns and Serve
Replace prawns with 250g of mushrooms, 200g of paneer, or a mix of vegetables like potatoes and cauliflower. Adjust cooking time accordingly.
This gassi masala works wonderfully with firm white fish like kingfish (surmai) or pomfret, as well as with crab.
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
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.
The curry is rich in spices like turmeric (containing curcumin), garlic, and chilies, which are known for their potent anti-inflammatory and antioxidant effects.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Prawns are an excellent source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid and immune system function.
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.
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.
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.
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.
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.
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.