Prawns Gassi – Prawns simmered in a rich, spiced coconut gravy that captures the soul of Mangalore in every bite.
There’s something magical about coastal cuisine — the fragrance of roasted spices, the richness of coconut, and the unmistakable flavour of fresh seafood. One such classic that beautifully captures the essence of Mangalore is Yetti Gassi — a traditional Mangalorean-style prawns curry that brings together the vibrant flavours of the coast in every spoonful.
In Mangalorean homes, no Sunday lunch feels complete without a bowl of aromatic gassi simmering on the stove — whether it’s Kori Gassi, Mutton Gassi, or Yetti Gassi.The curry gets its distinctive flavour from a freshly ground masala made with roasted Bedgi chillies, coriander, cumin, mustard seeds, methi, and peppercorns. These spices, when blended with coconut, tamarind, and garlic, create a thick, smooth paste that forms the heart of this curry.
Cooking in a clay pot (if you have one) enhances the flavour beautifully, giving the curry an earthy aroma and depth that’s hard to replicate in modern cookware.
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About Prawns Gassi
Prawns Gassi or Yetti Gassi is a coastal delicacy that beautifully captures the essence of Mangalore’s cuisine. Juicy prawns are cooked in a freshly ground masala made with roasted spices, coconut, tamarind, and curry leaves — creating a curry that’s rich, aromatic, and full of depth. Each bite bursts with the warmth of traditional coastal flavours, making it a dish that’s both comforting and irresistibly delicious. It pairs wonderfully with Neer Dosa, Kappa Rotti, or even a simple bowl of steamed rice, making for a wholesome, satisfying meal.
Recipe Card
Prawns Gassi | Yetti Gassi
Ingredients
- 300 grams prawns, cleaned & deveined
- 10 to 12 dry Bedgi chillies
- 3 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp + 1 tsp mustard seeds
- ¼ tsp carom seeds
- ¼ tsp methi seeds
- ¼ tsp peppercorns
- few curry leaves
- 2 small onions, chopped
- 7 to 9 cloves of garlic
- ½ cup freshly grated coconut
- a lemon sized ball of tamarind
- curry leaves
- 1 tsp oil
- salt to taste
Instructions
- Dry roast the red chillies and set aside.
- In the same pan,dry roast coriander seeds, cumin seeds, ½ tsp mustard seeds, carom seeds, methi seeds, and peppercorns until aromatic. Remove and let cool.
- Once cooled, grind the roasted spices along with one chopped onion, garlic, tamarind, grated coconut, and a few curry leaves to a fine, smooth paste. Add a little water if needed.
- Heat oil in a pan (a clay pot enhances the flavour beautifully).
- Add 1 tsp mustard seeds, the remaining chopped onion, and curry leaves. Sauté for a few seconds.
- Add the prepared masala paste and mix well.
- Add salt and water as required, keeping the curry slightly thick. Bring to a boil. Â
- Once the curry starts boiling, add the prawns,mix gently, cover, and cook for 5–6 minutes.
- Do not overcook the prawns   Serve hot with Kappa Rotti, Neer Dosa, or steamed rice.
Recipe Video
More Mangalorean Non Veg Recipes
Kori gassi
Kori Rotti
Chicken Sukka
Prawns Okra Curry
Sardine Pulimunchi
Bangude Pulimunchi
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