Prawn Gassi


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A delicious gravy made with prawns cooked in coconut and roasted red chillies. Server with plain rice

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500 gms prawns, cleaned
1 tbsp coconut oil
salt to taste
1/2 tsp asafoetida (hing)
1/2 medium sized coconut, grated
8 to 9 whole dry kashmiri red chillies, roasted in oil
1 small sized ball of tamarind (imli)
water as required


  1. Grind grated coconut, chillies and tamarind into a fine paste.
  2. Combine the ground paste, prawns and salt in a pan.
  3. Add water (to make a gravy of a thinner consistency if desired) and mix gently.
  4. Keep to boil on high flame for one minute;
  5. Cover and cook for about 10 minutes on low heat or till prawns are cooked and the gravy becomes thick.
  6. Add hing powder
  7. Then add coconut oil and put off the flame.
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This recipe was contributed by vjshenoy on 24 Jan 2002

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