How to make Prawn Ghassi -

All time favourite - this prawn dish is a winner

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Karnataka

Course : Main Course Seafood

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Prawn Ghassi

Prawn Ghassi Recipe Card

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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 : 11-15 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

  • Coriander seeds 1 tablespoon

  • Oil 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 10-12

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Onions 2 medium

  • Dried red chillies broken 2-3

  • Garlic cloves 4-5

  • Freshly scraped coconut 4 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 1 1/2 tablespoons

  • Salt to taste

Method

Step 1

Heat 1 tbsp oil in a non-stick pan, add coriander seeds, cumin seeds, peppercorns and fenugreek seeds and saute till fragrant. Switch off the heat and cool down to room temperature.

Step 2

Roughly chop one onion.

Step 3

Heat remaining oil in another non-stick pan, add onions and sauté till translucent.

Step 4

Transfer the roasted ingredients into a mixer jar, add dried chillies, garlic and scraped coconut.

Step 5

Quarter remaining onion and add to the mixer jar. Add turmeric powder, tamarind pulp and ½ cup water and grind to a fine paste.

Step 6

Add ground paste to the pan. Add ½ cup water and salt and mix well.

Step 7

Add prawns and mix well and cook till the prawns are done.

Step 8

Transfer the prawn ghassi into a serving bowl and serve immediately.

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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 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.