Prawn Gassi

Method

1. 1

   Clean prawns: Peel and devein 500g large prawns. Wash well. Marinate with half tsp turmeric and salt.

2. 2

   Make gassi masala: Dry roast 1 cup fresh grated coconut until golden. Add 4 dried Byadgi red chillies, 1 tbsp coriander seeds, half tsp cumin, half tsp peppercorns and 5 garlic cloves. Roast 2 minutes. Grind to a smooth paste.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.

5. 5

   Add gassi masala: Add the ground gassi paste and fry on medium heat 6-8 minutes until oil separates.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.

7. 7

   Simmer base: Cook on medium heat 8 minutes until the curry thickens.

8. 8

   Add marinated prawns: Add prawns. Cook on medium heat 6-8 minutes until pink and curled.

9. 9

   Add coconut milk: Reduce heat to very low. Add half cup thick coconut milk. Stir gently 3 minutes. Do not boil.

10. 10

    Serve: Adjust salt. Prawn gassi is a Mangalorean speciality with a roasted coconut base. Serve with steamed rice.