How to make Prawn Ghassi -
Extremely flavourful and delicious, this is the way the locals of Karnataka like their prawns .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Fresh coconut (ताज़ा नारियल)
Cuisine : Karnataka
Course : Main Course Seafood
For more recipes related to Prawn Ghassi checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Peppy Prawns Kerala Fish Curry Kadai Prawns Thai Red Curry
Prawn Ghassi Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Prawn Ghassi Recipe
Prawns shelled and deveined 18-20 medium
Fresh coconut
Salt to taste
Oil 3 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Black peppercorns 8-10
Fenugreek seeds (methi dana) 1/4 teaspoon
Whole dry red chillies 4
Coconut scraped 1 cup
Onions chopped 2 medium
Garlic 5 cloves
Turmeric powder 1/2 teaspoon
Tamarind pulp 1 1/2 tablespoons
Method
Step 1
Wash the prawns thoroughly, apply a little salt and set aside.
Step 2
Heat one teaspoon oil in a pan and lightly sauté coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and whole dry red chillies. Grind them with coconut, half the onion, garlic, turmeric powder and tamarind pulp to a fine paste.
Step 3
Heat the remaining oil in another pan, add the remaining onion and sauté till transluscent. Add the ground paste and continue to sauté for two to three minutes. Add prawns and stir. Add two cups of water and bring the mixture to a boil.
Step 4
Cover and cook on medium heat till the prawns are done.
Step 5
Serve hot with steamed rice.
Nutrition Info
Calories : 1131 Kcal
Carbohydrates : 50.5 gm
Protein : 47.3 gm
Fat : 82.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
