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Prawn Gassi: Goan Christmas Recipe
Sea Food
oi-Staff
By Super
As prawns should not be overcooked nor should coconut, this easy Christmas recipe will be a really fast one to prepare. Just about 20 minutes and you are done.
Ingredients Prawn Gassi:
1.
Prawns:
10-15
(heads
removed
and
skinned)
2.
Ginger:
3
inch
piece
3.
Garlic:
5
cloves
4.
Dry
red
chillies:
10-12
5.
Green
chillies:
2
6.
Tomato:
1
(minced)
7.
Poppy
seeds:
1
tablespoon
8.
Cumin
seeds:
1
tablespoon
9.
Coriander
seeds:
1
tablespoon
10.
Black
Peppercorns:
1
tablespoon
11.
Grated
coconut:
1
bowl
12.
Coconut
milk:
4
tablespoons
13.
Coconut
oil
(optional):
2
tablespoons
14.
Salt
as
per
taste
Procedure
For
Prawn
Gassi:
- Soak all the seed spices in a bowl of water for a couple of hours to soften them. You will be grinding them with wet spices so they need to grind at the same time.
- Make a paste out of ginger, garlic, dry red chillies, green chillies with the soaked poppy seeds, cumin seeds, coriander seeds and peppercorns.
- Heat oil in a deep pan and pour this paste into the oil. Let it cook for 3-4 minutes on low flame. It is best to use coconut oil for this dish but if you find the smell offensive, use white oil.
- As the paste starts browning, add the minced tomatoes and sprinkle salt so that it melts faster.
- After 3-4 minutes add the grated coconut gradually stirring it in. You need to give the coconut just 2-3 minutes on the flame before adding coconut milk.
- If that is too much coconut for you just add plain cow's milk but the original is more authentic. Let the gravy come to boil and then drop the prawns into it. Cover and cook for 5-7 minutes.
- Non coastal eaters may not be able to stomach the idea of boiled prawns. You can lightly stir fry the prawns before adding to the gravy but do not make them crispy.
Garnish Prawn Gassi with fresh coriander leaves before serving with steamed rice.
Comments
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