How to make Prawn Ghassi -

Extremely flavourful and delicious, this is the way the locals of Karnataka like their prawns .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Main Course Seafood

Prawn Ghassi

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


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.

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MasterChef Sanjeev Kapoor

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 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.