Aromatic, classic, flavourful is how this made from scratch mangalorean prawn gassi or shrimp coconut curry is described.
What is gassi ?
Gassi in tulu language means thick curry. If you are familiar with Mangalorean recipes, then you might have come across many gassi recipes.
- Chicken gassi or kori gassi
- Fish gassi or meen gassi
- Prawn gassi or yetti gassi
- veg gassi
These gassi recipes are always made from scratch and steps include
- Roasting the dry spices.
- Grinding the roasted spices with fresh grated coconut, tamarind, onion and garlic to smooth paste
- Simmering the curry till it bubbles.
- Adding veg/ meat/fish till it is cooked to perfection.
How to make shrimp coconut curry or prawn gassi recipe
About some ingredients –
- Prawns/ shrimps – I have used fresh prawns in this recipe. If using frozen, completely thaw them and pat dry with clean kitchen towel before using.
- Red chilies – byadgi red chilies are used in mangalorean curries, which are mild spicier. If you don’t find them, use mild spicy red chilies available in your region.
- Tamarind – must need because curry gets tangy taste from them.
- Fresh coconut – fresh grated coconut gives creaminess to the recipe. You can use canned coconut milk too. Check the variation for details.
Step by step method –
1- Dry roast red chillies, coriander seeds, cumin seeds, black pepper, fenugreek seeds separately for about a minute. Do not over roast spices, especially chillies. If roasted in high flame, chillies blacken and hence curry turns bitter.
2- Grind roasted spices, with onion, garlic, fresh grated coconut, tamarind, turmeric powder to smooth paste. Add water as required to get the smooth consistency.
3- In a cooking pot add ground paste, salt and water. Stir well. If you want thick gravy add little water. Adding more water will make gravy thin therefore add water accordingly. I added about 1 1/4 cup of water.
4- Now simmer the curry in medium flame. Simmer till it bubbles nicely. This takes about 5-6 mins in medium flame.
5- Add prawns to the bubbling curry. Cook prawns till perfection i.e for about 2 minutes. Do not overcook the prawns.
6- This prawn gassi is best paired with a bowl of steamed rice or dosas (rice pancakes).
Can I refrigerate curry paste?
Yes ! You can refrigerate. Store the ground curry paste in tight container and it goes well for a week. When you need it take it out, bring it to room temperature, add salt, water and simmer. Add prawns and your awesome curry is ready.
Other variations –
You can add potatoes to the curry. This makes it more tastier. Cut potatoes to cubes. Add potato to the curry with salt and simmer. Once it bubbles add prawns and cook till done.
Using canned coconut milk instead of fresh grated coconut – Grind 1/2 cup of coconut milk with the spices to smooth paste, and curry sauce is ready.
Check out our other curry recipes –
- Bangude pulimunchi – mackerel cooked in freshly ground spicy and sour gravy that will tingle your taste buds.
- Padengi gassi – green gram cooked in coconut- spices curry sauce. A vegan option.
- Spicy brinjal curry – a must try recipe for all brinjal/eggplant lovers, full of tantalising flavours.
Shrimp coconut curry | Prawn gassi recipe
- 500 gms prawns peeled and deveined (see Notes)
- 10 byadgi red chillies (see Notes)
- 3/4 cup fresh grated coconut (see Notes)
- 1/2 medium onion chopped
- 4 garlic cloves
- 2 1/2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp tamarind flesh
- 1/2 tsp turmeric powder
- 1/8 tsp fenugreek seeds
- 6 no black pepper seeds
- salt to taste
- Dry roast red chillies, coriander seeds, cumin seeds, black pepper, fenugreek seeds each separately for about a minute.
- Take roasted spices in a grinder along with fresh grated coconut, chopped onion, garlic cloves, turmeric powder and tamarind flesh.
- Grind it to smooth paste adding sufficient water.
- Add salt and about 1 1/4 cups of water to the ground paste and mix well.
- Now simmer the curry in medium heat till it bubbles. Takes about 5-6 mins.
- Once it bubbles add prawns and cook for another 2 mins and put off the stove.
- This prawns curry tastes best with a bowl of steamed rice.
- Use fresh or frozen prawns. When using frozen, thaw them completely and pat dry with kitchen towel.
- If cannot find byadgi red chillies, then use any mild spicy red chillies available in your region.
- If using canned coconut milk – grind roasted spices with 1/2 cup of coconut milk to smooth curry paste. Rest will the same procedure.
- Curry will be thick or thin, depending on the amount of water added. So add water accordingly.