Prawn Ghassi (coconut-based prawn curry)

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.

What You'll Need

  • 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
  • 1/2 tsp fenugreek seeds
  • 1 1/2 tbsps black peppercorns
  • 1/2 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

How to Make It

    • Roast the dry red chillies on a hot pan till they begin to release their aroma.
    • 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.
    • Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.
    • Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.
    • Add 1 1/2 cups of hot water to this masala and stir to mix well.
    • Bring to a boil, simmer and add the prawns. Cook for 3 minutes and turn off fire.
    • Garnish with chopped fresh coriander and serve with plain boiled rice.