Prawns Gassi | Yetti Gassi
Prawns simmered in a rich, spiced coconut gravy
Servings 4
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.
- 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.