Prawn Gassi| Yeti Gassi|Chatli Gassi| TuluNadu /Mangalorean Style Prawn Curry| Wet Grinder method

Prawn Gassi| Yeti Gassi/Chatli Gassi|TuluNadu /Mangalorean Style Prawn Curry
Wet Grinder method(Authentic way)

Kudla Prawn Curry is popularly known as yeti gassi in Tulunadu or Mangalore where yeti means prawns and gassi means curry.

A Simple Manglorean SeaFoodThali on my Sunday lunch:
▫️Beetroot palya
▫️Kane Rava Fry
▫️salad
▫️Neerdose
▫️Kuchlakki anna
▫️Chatli/yeti gassi
▫️Majjige

An authentic Mangalorean Prawn Curry or Gassi should be orange in colour unlike the bright red coloured Pulimunchis or bangda curry & also prawn curries have light flavours unlike the strong flavours of the bangda fish curry.
Even tough its easy to make due to the very minimal ingredients but the only challenge is in grinding the Gassi Masala Paste.

So,a wet grinder(or the traditional stone grinder) is used to grind. It will take anywhere between 20-30mins of blending as the fresh coconut & spices has to blend & form a SMOOTH CREAMY PASTE.

I remember hearing this line every time gassi is made at home

♥️"Saarige rubbuvaga Gandada tara rubbabeku"♥️

meaning the texture of the masala paste for the gassi should resemble the texture of the sandalwood paste(paste is prepared by grinding wood by hand with granite slabs shaped for this purpose).
When grinding in wet grinder is skipped or not done right, the Gassi Gravy will be grainy instead of silky smooth & creamy.

Detailed video:
   • Prawn Gassi| Yeti Gassi|Chatli Gassi|...  

step 1 :Marination of Prawns
Ingredients:
400gms medium sized prawns cleaned Deveined
¼ tsp turmeric
½ tsp salt

Marinate the prawns with turmeric and salt for 20 mins.

step 2:Roast spices for gassi masala paste:
Ingredients:
Dry roast:
¼ tsp mustard seeds
¼ tsp saunf/fennel
¾ tsp peppercorns
⅛ tsp ajwain/oma
¾ tsp jeera
½ tsp methi seeds
3 tsp coriander seeds
8 Byadige chillies

Dry roast on low-medium heat. & set aside to cool.

oil roast:
3-5 crushed garlic
¼ cup chopped onion
¼ tsp tumeric
1 tsp coconut oil
1 cup fresh grated Coconut
1 tsp tamarind paste


Roast the garlic & onion in oil until onion becomes translucent.Then in the same pan slightly toast the grated Coconut for 30 seconds. Add tamarind paste while grinding.

step 3: Wet grinder/Mixie

Wet grinder is mostly prefered in most of the Mangalorean homes. But you can also use mixie to grind.

Method:
1.First grind the spices until they are coarsely ground. Add water as required.
2.Then add the coconut
Use water little by little.
3.The grinding may take 20-30 mins.Grind until the masala paste is creamy & smooth.Transfer to a vessel.

Step 4:Gassi preparation:

Ingredients:
4-5 crushed garlic
½ cup onion chopped
1 green chilli (optional)
salt to taste
water as per required consistency
6-7 curry leaves

Method:
1.Place the vessel with masala paste on the stove. Allow it to heat up. Add garlic, onion & chilly. Allow the curry to come to a boil.
2.Then add the marinated prawns & cook for 3-4mins.
Add curry leaves & stir.
serve with hot rice

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