Mangalorean Prawn Curry Recipe | Prawn Gassi

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.

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.

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.

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.

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.

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

Bring to a boil.

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

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.

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.

Here's the recipe card:

📖 Recipe Card

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

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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

 

1x2x3x

• 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

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.

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.