Prawn Ghassi

This delightful Mangalorean curry is extremely flavourful and delicious. Make it as hot as you can stand it.

* Serves 5-6 *


  • 1 kg Medium-sized Prawns/Shrimps (Shelled and deveined)
  • 3 large Onions chopped fine
  • 2 cups fresh grated Coconut
  • 5 dry Red Chillies
  • 2 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 1/2 tbsp Black Peppercorn seeds
  • 1/2 tsp Turmeric powder
  • 2 tbsp Garlic paste
  • Salt to taste
  • 4 tbsp Vegetable/ Canola/ Sunflower cooking oil
  • Walnut-sized ball of Tamarind, soaked in hot water and pulp removed
  • Chopped fresh Coriander to garnish


  1. Roast the dry red chillies on a hot pan till they begin to release their aroma.
  2. Separately dry roast the remaining spices.
  3. Grind all the spices, coconut, half of the onions, garlic and tamarind pulp into a smooth, thick paste ensuring not to add any water whilst grinding the masala.
  4. Heat the oil in a wide, heavy-bottomed pan on a medium flame.
  5. Add the remaining onion and fry till golden.
  6. Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.
  7. Add 1 and half cups of hot water to this masala and stir to mix well.
  8. Bring to a boil, simmer and add the prawns.
  9. Cook for 3 minutes and turn off the fire.
  10. Garnish with chopped fresh coriander and serve with plain boiled rice.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.


By Suprabhat Roy

Chef Suprabhath Roy spearheads the kitchens at the Eros Hotel managed by Hilton, Nehru Place, New Delhi, in his current role as Executive Chef. He has worked in renowned kitchens in India and abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in its bylanes and Bengali food cooked at home.

Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles.

Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning restaurant, The Pink Poppadom at the Ista Bangalore where he was the Executive Chef. He has also been the Chef de Cuisine at Nina, the award winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai.

When not making new strides in the world of gastronomy Chef Suprabhath Roy enjoys reading, travelling and photography.