If you're looking for a flavourful seafood dish that's sure to impress, look no further than prawn ghassi. This Mangalorean specialty hails from the coastal region of Karnataka, and is known for its rich blend of spices and creamy coconut milk base.
To make prawn ghassi, you'll need a variety of aromatic spices, including coriander, cumin, and peppercorns.
These are roasted and ground together with fresh coconut, onions, and garlic, resulting in a complex and flavourful masala paste.
This paste is then combined with tamarind pulp, turmeric, and more coconut milk to create a fragrant curry base, which is simmered with fresh prawns until they're cooked to perfection.
There are many variations of prawn ghassi, each with their own unique twist on the classic recipe.
Some versions use kokum (a souring agent similar to tamarind), while others incorporate additional vegetables like eggplant or okra.
No matter how you choose to make it, prawn ghassi is a delicious and satisfying main course that's perfect for seafood lovers.
Key Takeaways
- Prawn ghassi is a rich and flavourful seafood curry that hails from the coastal region of Karnataka.
- The dish is made with a complex blend of spices and a coconut milk base, and is typically served with rice or bread.
- There are many variations of prawn ghassi, each with their own unique twist on the classic recipe.
Prawn Ghassi Recipe Overview
If you're a fan of spicy food and seafood, then you're in for a treat with this Prawn Ghassi recipe. This dish is a traditional South Indian curry that features prawns cooked in a spicy coconut-based masala. It's typically served with steamed rice, dosa, or appam.
Ingredients Breakdown
To make this dish, you'll need the following ingredients:
- Prawns (shelled and deveined)
- Grated fresh coconut
- Tamarind paste
- Ground turmeric
- Garlic
- Fenugreek seeds
- Coriander seeds
- Cumin seeds
- Onion
- Peppercorns
- Ginger
- Kashmiri chillies
- Coconut oil
Cooking Instructions
Preparation time for this recipe is approximately 20 minutes, and cooking time is around 30 minutes. The total time required to make this dish is approximately 50 minutes.
To make the dish:
- First, make a fine paste of grated fresh coconut, tamarind paste, ground turmeric, garlic, ginger, and Kashmiri chillies.
- In a pan, heat some coconut oil and add fenugreek seeds, coriander seeds, cumin seeds, peppercorns, and chopped onion. Cook until the onion is golden brown.
- Add the prawns to the pan and cook until they turn pink.
- Add the fine paste to the pan and cook for a few minutes until the masala is cooked.
- Add water to the pan and bring it to a boil. Reduce the heat and let it simmer for a few minutes.
- Serve hot with steamed rice, dosa, or appam.
This Prawn Ghassi recipe is a great way to add some spice and variety to your seafood dishes. Give it a try and enjoy the delicious flavours of South India!
Culinary Context and Variations
Origins and Cultural Significance
Prawn Ghassi is a popular dish from Mangalore, a coastal city in Karnataka, India. It is a spicy and tangy curry made with prawns, coconut, and a blend of spices.
Mangalorean cuisine is known for its bold flavours and the use of coconut in curries. Prawn Ghassi is a staple dish in Mangalorean households and is often served on special occasions.
Serving Suggestions
Prawn Ghassi is traditionally served with rice or dosas. It also pairs well with appam, a type of South Indian pancake.
To balance out the spiciness of the dish, you can serve it with raita or a side of cucumber salad.
Recipe Variations
There are many variations of Prawn Ghassi, depending on the region and the cook.
Some recipes call for the use of chicken or paneer instead of prawns. Kokum, a souring agent, is sometimes added to the curry to give it a tangy flavour.
Byadgi chillies, a type of dried chilli from Karnataka, are often used in the recipe to give it a vibrant red colour.
If you are looking to make a healthier version of Prawn Ghassi, you can reduce the amount of coconut milk used in the recipe.
You can also substitute brown rice for white rice to increase the fibre content of the dish.
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 |
| Carbohydrates | 9g |
| Protein | 20g |
| Fat | 12g |
Note: Nutritional information may vary depending on the recipe and serving size.
Garnishing the curry with fresh coriander leaves adds a pop of colour and freshness to the dish.
Prawn Ghassi is not only popular in Mangalore but also in neighbouring states like Goa and Kerala. It is a must-try dish for anyone who enjoys non-vegetarian curries with bold flavours.
Frequently Asked Questions
How do I make a traditional Mangalorean prawn curry?
To make a traditional Mangalorean prawn curry, you will need to use a blend of spices and coconut milk.
Start by frying onions, garlic and ginger in oil until they are golden brown.
Add the prawns, coconut milk and a blend of spices such as coriander, cumin, turmeric and chilli powder.
Cook for around 10-15 minutes until the prawns are cooked through and the sauce has thickened.
What's the secret to a perfect prawn ghee roast?
The secret to a perfect prawn ghee roast is to use fresh, high-quality prawns and a generous amount of ghee.
Start by marinating the prawns in a blend of spices such as chilli powder, turmeric, and coriander powder.
Fry the prawns in ghee until they are golden brown and crispy. Serve with rice or bread.
Can you suggest a good substitute for tamarind in Prawns pulimunchi?
If you don't have tamarind, you can use lemon juice or vinegar as a substitute in Prawns pulimunchi.
However, keep in mind that these substitutes may alter the taste slightly.
What are the key spices needed for an authentic Prawn sukka?
The key spices needed for an authentic Prawn sukka are cumin, coriander, turmeric, chilli powder, and garam masala.
Fry these spices in oil until they are fragrant, then add the prawns and cook until they are done.
How can I thicken my prawn curry without using coconut?
You can thicken your prawn curry by using a mixture of cornflour and water or by adding a few tablespoons of yoghurt.
Alternatively, you can let the curry simmer for a little longer until the sauce has thickened.
Is there a difference between Konkani style and Mangalore style prawn curry?
Yes, there is a difference between Konkani style and Mangalore style prawn curry.
Konkani style prawn curry is typically spicier and tangier than Mangalore style prawn curry, which is milder and creamier due to the use of coconut milk.