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Prawn Ghassi (coconut-based prawn curry)

Prawn Ghassi (coconut-based prawn curry)
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
In this popular Malwani (from the western coast of India) curry, the delicate flavors of coconut are a perfect complement to the taste of the prawns.
  • 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
  • ½ tsp fenugreek seeds
  • 1½ tbsps black peppercorns
  • ½ tsp turmeric powder
  • 2 tbsps garlic paste
  • Salt to taste
  • 4 tbsps 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. Grind all the spices, coconut, 2 of the onions, garlic and tamarind pulp into a smooth, thick paste. Do not add any water while grinding the masala.
  3. Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.
  4. Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.
  5. Add 1½ cups of hot water to this masala and stir to mix well.
  6. Bring to a boil, simmer and add the prawns. Cook for 3 minutes and turn off fire.
  7. Garnish with chopped fresh coriander and serve with plain boiled rice.
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