This spicy Mangalorean prawn (shrimp) curry, also called prawn gassi, is a flavorful coastal dish that’s perfect with steamed rice, neer dosa or appams. It’s a coconut-based curry with a bright, tangy finish from tamarind and a warm spice profile from roasted whole spices. Serve it hot and enjoy the authentic coastal taste.
I love prawns for their quick cooking time and delicate texture. This recipe draws on South Indian coastal traditions — similar in spirit to Kerala’s coconut-based prawn curries and Goan prawn preparations — but follows the Malvani/Mangalorean style where a roasted whole-spice and coconut masala forms the backbone of the curry.
Mangalorean Prawn Curry | Prawn Gassi Recipe
Ingredients
- Prawns / Shrimp: 1 lb (about 500–550 g), shelled and deveined
For the masala paste
- 2 large onions, roughly chopped
- ½ fresh coconut, scraped (or desiccated coconut rehydrated)
- 2 tsp ginger-garlic paste
- 8 dry red chillies (Byadgi or Kashmiri for colour and mild heat)
- ½ tsp fenugreek seeds
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- Turmeric powder, salt to taste
- 2 tbsp tamarind paste (adjust to taste)
- 1.5 cups prawn stock, vegetable stock or water
- 2 tbsp coconut oil or vegetable oil
Variations and Substitutions
- This recipe is naturally dairy-free.
- Swap coconut oil for any neutral oil if preferred.
- For a milder curry, reduce the peppercorns or use fewer dry chilies.
- Other proteins: chicken, firm fish or other seafood can be used — adjust cooking times accordingly.
- Vegetarian options: try tofu, paneer or boiled eggs in the same coconut-spice base.
Instructions
- Dry roast the whole spices: dry red chillies, fenugreek seeds, peppercorns, cumin seeds and coriander seeds. Roast over medium heat for 1–2 minutes until aromatic, being careful not to burn them.
- In a blender, combine the roasted spices with chopped coconut and turmeric powder. Grind to a thick, smooth paste, adding a little water if needed.
- Heat oil in a wide pan. Fry the finely chopped onions until golden brown and caramelized.
- Add the coconut-spice paste and the ginger-garlic paste to the fried onions. Cook over medium heat, stirring frequently, until the raw smell dissipates and the masala becomes glossy — about 12–15 minutes. Watch carefully so the paste does not stick or burn.
- Pour in the prawn stock (or water/vegetable stock) and bring the curry to a gentle boil.
- Add the prawns and tamarind paste. Cook just until the prawns turn opaque and curl — typically 2–4 minutes depending on size. Do not overcook, as prawns become rubbery.
- Turn off the heat and allow the prawns to rest in the hot curry for a couple of minutes so the flavours meld.
- Garnish with chopped coriander leaves and serve hot with steamed rice, neer dosa or appams.
Expert Tips
- Prawn stock boosts the seafood depth of the curry. To make quick prawn stock, save shells and heads, simmer in water for 8–10 minutes, then strain. Use this strained liquid in place of water.
- When roasting spices, maintain medium heat and keep them moving to prevent charring; burnt spices will make the curry bitter.
- Caramelizing the onions slowly brings sweetness and balances the tamarind’s tang and the spices’ heat.
- Adjust tamarind to taste — add small amounts, taste, then add more if you want a stronger sour note.
- For ease, you can prepare the spice-coconut paste ahead and refrigerate; it keeps for a day or two in an airtight container.
- To turn this into a fish curry, substitute firm fish pieces and increase simmering time slightly, taking care not to break the fish while stirring.
Nutrition (per serving, approximate)
- Calories: 278 kcal
- Carbohydrates: 16 g
- Protein: 28 g
- Fat: 12 g
- Sodium: 980 mg
- Fiber: 4 g
Your tasty Mangalorean shrimp curry is ready to serve. Enjoy it with steamed rice or appams for a comforting, flavourful meal. This prawn gassi works well for family dinners or when entertaining guests — quick to make, fragrant and satisfying.