Prawn Gassi

Ingredients

• - 400g prawn in coconut curry
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Clean prawns: Peel and devein 500g large prawns. Wash well. Marinate with half tsp turmeric and salt.
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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.
5. Add gassi masala: Add the ground gassi paste and fry on medium heat 6-8 minutes until oil separates.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil.
7. Simmer base: Cook on medium heat 8 minutes until the curry thickens.
8. Add marinated prawns: Add prawns. Cook on medium heat 6-8 minutes until pink and curled.
9. Add coconut milk: Reduce heat to very low. Add half cup thick coconut milk. Stir gently 3 minutes. Do not boil.
10. Serve: Adjust salt. Prawn gassi is a Mangalorean speciality with a roasted coconut base. Serve with steamed rice.