Prawns Gassi




700 gms (40 to 50)Prawns – Shelled, deveined, washed and drained

Marinate with 1 tsp salt, ¾ tsp Turmeric powder, juice of one lime and place in  refrigerator for 30 minutes


7 Kashmiri Chillies

½ tsp pepper corns

½ tsp Fenugreek (methi) seeds

3 tsp coriander seeds

1 tsp cumin seeds

All above to be dry roasted

1 roughly chopped Onion

6 cloves garlic

1 cup fresh scraped coconut

1/2 tsp Turmeric powder

Small ball tamarind


For Curry

1 finely chopped Onion

1 tsp red chilli powder

2 sliced green chillies

Few curry leaves (10)

Coriander leaves small bunch

Oil 2 tbsp.




Fry the roughly chopped onion in 1 tsp oil till slightly brown. Grind the fried onion along with roasted masala, garlic, turmeric, tamarind, coconut. Use water for grinding. Grind into smooth paste.

In a deep pan or vessel, add oil and fry finely chopped onion. Add 1 tsp salt. Fry till slightly brown and then add curry leaves. Fry till rawness goes. Add red chilli powder and fry for a minute. Add the ground masala till oil oozes out. Add masala water and enough water to form a thickish curry. Add sliced green chillies and boil for 2 minutes. Then add the marinated prawns, mix well and cook for 4 to 5 minutes. Check for salt and vinegar. Garnish with coriander leaves.

This can be had with Neer Dosa (Rice Pancakes) or Appams or Sannas or plain cooked rice.



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