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.