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    Home » Seafood

    Mangalorean Prawn Curry Recipe | Prawn Gassi

    By Rachna Published: Dec 3, 2018 · Modified: Aug 16, 2023 11 Comments

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    This spicy Mangalore prawns or shrimp curry is a finger licking tasty curry that is served with boiled rice or neer dosa. It is really tasty.

    I absolutely love prawns. And apart from making them grilled or having prawn in pasta dishes, I also enjoy coconut-based  Indian shrimp curry dishes.

    I make prawn curry just like Meen moilee ( a Kerala style coconut-based shrimp curry recipe that is super tasty).

    I also love Goan prawn curry with its taste of coconut milk and kokum. Today I am sharing Mangalorean prawn curry recipe or prawn gassi recipe.

    This prawn curry recipe is Malvani style which is a coastal style of cooking in Mangalore. It's a favourite of mine.

    Prawn Gassi served in a white bowl

    Ingredients

    Prawns or Shrimp: I use about 1 lb. or 500 gms.

    For masala paste

    Onions, coconut, ginger garlic paste: This is the base for this delicious shrimp curry.

    Whole spices: These are dry roasted and powdered to provide a delicious flavor to the curry.

    I have used dry red chillies (Byadgi or Kashmiri), peppercorn, cumin seeds, coriander seeds and fenugreek seeds here.

    Seasonings: Turmeric powder and salt are used.

    Tamarind paste: This is used for a sour taste in the curry.

    Coconut oil: Coconut oil or vegetable oil can be used here.

    Prawn gassi served in a white bowl with rice on the side.

    Variations and Substitutions

    1. This recipe is already dairy free.

    2. You can use any other oil that you like in place of coconut oil in the recipe.

    3. This recipe is not very spicy. You can reduce the peppercorns used if you like less spice.

    4. You can use other proteins like chicken or other seafood in this recipe.

    Just adjust the cooking times as needed.

    You can also use egg, tofu or paneer in this curry.

    Instructions

    Dry roast red chillies, fenugreek seeds, peppercorn, cumin seeds and coriander seeds for 2 minutes till fragrant.

    Dry spices coriander seeds, cumin seeds, peppercorn, red chillies and fenugreek seeds being dry roasted on a tawa

    In a blender take dry and roasted spices all with chopped coconut and turmeric powder till you get a thick paste.

    Use some water if needed.

    Heat oil in a pan and fry finely chopped onions till golden brown.

    Chopped onions being fried in a pan.

    Add the coconut spice paste to this along with ginger garlic paste.

    Cook till the raw smell of the masala goes away and the curry looks glossy.

    It took me about 15 minutes.

    Make sure that the masala paste does not burn.

    Sauteed onions with masala paste in a pan.

    Now add 1.5 cups prawn stock for more prawn flavour or any other stock. You can add water too.

    Bring to a boil.

    Prawn gassi curry in a pan.

    Add the prawns along with tamarind paste and cook for just about 3-5 minutes. 

    Shrimp added to masala paste

    Turn off the heat and let the prawns soak in the flavour.

    Garnish with chopped cilantro and serve hot with boiled rice or appams.

    Your prawn gassi is ready to serve.

    Close up of prawn gassi in a white bowl

    Expert Tips

    1. Using prawn stock enhances the flavour of the curry but you can use plain water as well or veg or chicken stock if you so wish.

    2. I generally keep the shells and heads of the prawns when I devein them and make a quick broth by boiling them in water and straining.

    It takes about 10 minutes. It has an intense prawn flavor.

    3. You can use the same recipe to make fish curry Mangalore style by using any firm fish.

    Just increase the cooking time suited to the fish you are using.

    4. Do not overcook the prawns or they become rubbery.

    Prawn gassi curry served in a small kadhai

    Here's the recipe card:

    📖 Recipe Card

    Close up of prawn gassi in a white bowl

    Mangalorean Prawn Curry | Prawn Gassi Recipe

    Rachna Parmar
    This Mangalorean Prawn curry or prawn gassi recipe is a tasty coconut shrimp curry that is absolutely finger licking delicious. Do try this easy recipe.
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course | Curry
    Cuisine Indian, Karnataka | South Indian
    Servings 4
    Calories 278 kcal

    Ingredients
     

    • 1.1 pound prawns shelled and deveined

    For masala paste

    • 2 onions large
    • ½ coconut scraped
    • 2 tsp. ginger garlic paste
    • 8 dry red chillies
    • ½ tsp. fenugreek seeds
    • 1 tbsp. peppercorn
    • 1 tsp. cumin seeds
    • 2 tsp. coriander seeds
    • Salt to taste
    • 2 tbsp. oil
    • 2 tbsp. tamarind paste
    • 1.5 cups prawn stock or veg stock or water

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    Instructions
     

    • Dry roast red chillies, fenugreek seeds, peppercorn, cumin seeds and coriander seeds for 2 minutes till fragrant.
    • In a blender the dry and roasted spices all with chopped coconut till you get a thick paste. Use some water if needed.
    • Now heat oil in a pan and fry finely chopped onions till golden brown.
    • Now add the coconut spice paste to this along with ginger garlic paste and cook till the raw smell is gone and the curry looks glossy. It took me about 15 minutes. Make sure that the masala paste does not burn.
    • Now add 1.5 cups prawn stock for more prawn flavour or any other stock or water to the masala. Bring to a boil.
    • Now add the prawns along with tamarind paste and cook for just about 2-3 minutes. Turn off the heat and let the prawns soak in the flavour.
    • Garnish with coriander leaves and serve hot with boiled rice or appams. Your prawn gassi is ready.

    Notes

    1. Using prawn stock enhances the flavour of the curry but you can use plain water as well or veg or chicken stock if you so wish.
    2. I generally keep the shells and heads of the prawns when I devein them and make a quick broth by boiling them in water and straining.
    3. You can use the same recipe to make fish curry Mangalore style by using any firm fish. Just increase the cooking time suited to the fish you are using.

    Nutrition

    Calories: 278kcalCarbohydrates: 16gProtein: 28gFat: 12gSaturated Fat: 3gCholesterol: 314mgSodium: 980mgPotassium: 368mgFiber: 4gSugar: 7gVitamin A: 301IUVitamin C: 10mgCalcium: 244mgIron: 5mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    Your tasty Mangalore shrimp curry is ready to serve.

    Indian shrimp curry recipe

    Have it with some rice or appams. And then all you will need is a nice sleep. You can also have it as a perfect dinner or lunch recipe with family or when entertaining friends.

    Here are some more seafood recipes for you to try out. If you like the recipe do share with your friends.

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    Reader Interactions

    Comments

    1. Sanch @ Sanch Writes says

      December 03, 2018 at 7:59 pm

      That looks yummy! I just need to figure out if I can find tamarind paste back home; it’s one ingredient I can’t seem to find often.

      Reply
      • Rachna says

        December 06, 2018 at 8:53 am

        Oh, do you not have any Indian stores closeby? Or you can carry some paste back from here.

        Reply
    2. Jyotirmoy Sarkar says

      December 04, 2018 at 7:14 pm

      Seems delicious, bookmarked it, will try.

      Reply
      • Rachna says

        December 06, 2018 at 8:53 am

        Thanks Jyotirmoy

        Reply
    3. usha says

      June 29, 2019 at 3:05 pm

      Great Curry.
      I suppose that coconut is added along with onion at the time of grinding ?

      Reply
    4. Maria says

      March 22, 2020 at 3:46 am

      5 stars
      This was SO. GOOD. Added some chopped tomatoes for extra gravy. My husband is from Hyderabad and I struggle (especially as an Italian American) to find South Indian recipes that my husband will approve of. And he devoured this and asked for seconds! Thanks for sharing. This one is a keeper!!

      Reply
      • Rachna says

        March 23, 2020 at 6:12 pm

        Thanks Maria. You really made me so happy with your comment. 🙂

        Reply
    5. Keerthi says

      March 22, 2020 at 10:19 am

      Excellent recipe.......my family just loved it. Thanks Rachana.......?......yummy

      Reply
      • Rachna says

        March 23, 2020 at 6:11 pm

        Happy that your family loved it, Keerthi. 🙂

        Reply
    6. Gondi says

      May 31, 2020 at 1:24 pm

      5 stars
      Such an authentic recipe. Your measurements and method are so good. This dish is truly addicting. Thanks for sharing

      Reply
      • Rachna says

        May 31, 2020 at 7:50 pm

        Thank you so much, Gondi. Glad you liked the recipe.

        Reply
    5 from 7 votes (5 ratings without comment)

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