This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.
It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience. So check the step by step pictorial recipe to prepare this yummy coastal delicacy.
- 250 gms. prawns
- 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
- 2-3 tbsp. oil
- 2 onions, chopped
- 1-2 sprig curry leaves
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/4 tsp. fenugreek seeds
- 4-5 dry red chilies
- 10-12 whole peppercorns
- 1/2 cup fresh grated coconut
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1 tsp. tamarind paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander leaves, chopped
Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes.
Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns.
Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.
Heat remaining oil and sauté the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Sauté till the oil separates.
Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.
When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam.
Marinate prawns with a pinch of salt, turmeric powder & red chili powder.
Heat 1 tsp. oil & dry roast coriander seeds, cumin seeds, fenugreek
seeds, dry red chilies & peppercorns.
Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.
The prepared paste.
Heat remaining oil & sauté remaining onion & curry leaves till light
brown.
Add ground paste & turmeric powder. Sauté till oil separates.
Add 1 cup water & salt. Bring to a boil.
Add marinated prawns. Cover & simmer for 3-4 minutes.
When done, switch off flame & garnish with coriander leaves,
Serve with steamed rice, pulao, plain biryani or any type of Indian bread.
It also goes well with dosa, appam and idiyappam.
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