Prawn Gassi

Gassi's are traditional Mangalorean dish.Though a part of Karnataka, Mangalore boasts of distinct and diverse cuisine which is quite different from the other regions of Karnataka. Though I have lived in Bangalore all my life, I had very limited exposure to mangalorean cuisine. It is thanks to my number of colleagues  from Mangalore in the recent few years that I was exposed to some of the traditional dishes.

I have mostly tried the non vegetarian dishes and I love the spicy, flavorful outcome. The curry leaves and the coconut milk leaves  a lovely aroma that is sure to tingle your senses.


Cooking Method :-

You Need :- 

 

Prawns :- 1/2 Kg. De-shelled and deveined
Mustard :- 1 tsp
Curry Leaves :- 1 sprig
Cumin Seeds :- 1/2 tsp.
Tamarind Paste :- 1 Tbsp.
Onion :- 2, 1 Sliced and 1 Chopped
Turmeric Pd :- 1 tsp
Pepper :- 8 - 10 No.'s
Coriander Seeds :- 2 Tb sp
Dried Red Chillis :- 5 No's
Dried Kashmiri Chilli ( Byadige ) :- 5 No's
Garlic :- 10 -12 Pods.
Ginger :- 1" Piece.Diced
Green chillis :- 2 No's
Coconut :- 1/2 No.Grated
Salt to taste

Method of Preparation :-

1. Marinate the prawns with salt, turmeric pd and lime juice and keep aside for about 1/2 hour.
2. Keep a pan and dry roast red chillis ( both varieties ) , coriander and cumin seeds and pepper.
3.  Transfer the roasted items to the mixie and add the grated coconut, sliced onion and garlic. Blend with a little bit of water.
4.  Heat a spoon of oil in a wok and add the curry leaves and the mustard seeds.
5. Add the diced onions and fry well. 
6. Once the onions are translucent, add the ginger and the green chillies.Saute
7. Add the ground paste and the tamarind paste. Fry well till the oil separates.
8. Add a cup of warm water to form the gravy.The gravy should be of thick consistency.
9. Add the prawns and let it simmer for a few minutes for the prawns to cook.

Tit Bits   

• This dish goes well with Rice or the traditional Neer Dosa.

• Prawns tend to become stiff if over cooked