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Fish/ Prawn Gassi

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This rich, creamy fish sauce from the Southern part of India will have you licking your fingers in delight! It's such a pleasure to create and even better to eat!

This rich, creamy fish sauce from the Southern part of India will have you licking your fingers in delight! It's such a pleasure to create and even better to eat!

Ingredients

Serves: 4-6

Metric Cups

For the Grind to a Fine Paste

  • 500 grams prawns (with tails on or boneless fish chunks)
  • 2 tablespoons coconut oil
  • 3 teaspoons ground coriander
  • 1 pinch of fenugreek seeds
  • 1 teaspoon fennel seeds
  • 10 black peppercorns
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • 15 dried red chilli pepper
  • ½ coconut (grated)
  • 2 onions (sliced)
  • 8 cloves garlic
  • 100 millilitres water

For the Masala Paste

  • 2 tablespoons coconut oil
  • 2 onions (sliced)
  • 2 tomatoes (finely chopped)
  • 10 curry leaves
  • 2 tablespoons tamarind paste
  • 100 millilitres coconut milk
  • 1 pinch of salt (to taste)

For the Grind to a Fine Paste

  • 17⅔ ounces shrimp (with tails on or boneless fish chunks)
  • 2 tablespoons coconut oil
  • 3 teaspoons ground coriander
  • 1 pinch of fenugreek seeds
  • 1 teaspoon fennel seeds
  • 10 black peppercorns
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • 15 dried red chilli pepper
  • ½ coconut (grated)
  • 2 onions (sliced)
  • 8 cloves garlic
  • 4 fluid ounce water

For the Masala Paste

  • 2 tablespoons coconut oil
  • 2 onions (sliced)
  • 2 tomatoes (finely chopped)
  • 10 curry leaves
  • 2 tablespoons tamarind paste
  • 4 fluid ounce coconut milk
  • 1 pinch of salt (to taste)

Method

Fish/ Prawn Gassi is a community recipe submitted by ZFerns and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the Curry Paste:

  • Roast the coriander seeds, fenugreek seeds, fennel seeds, peppercorns, mustard seeds, cumin seeds, grated coconut, red chillies, onions, garlic pods.
  • Grind to a thick, fine paste combining with water.
  • For the Main preparation:

  • Heat the coconut oil and drop in the curry leaves till they turn aromatic and brown the sliced onions.
  • Toss in the tomatoes and cook till they turn mushy and then toss in your fish. Cook till the fish turns transluscent.
  • Add the ground masala paste and fry for a good 2-3 mins before you add the luscious coconut milk.
  • Further cook for 5 minutes or till the curry begins to boil.
  • Add the tamarind paste and salt according to your taste.
  • Simmer for 5-10 minutes on low heat.
  • I'm sure you'll LOVE IT!

    For the Curry Paste:

  • Roast the coriander seeds, fenugreek seeds, fennel seeds, peppercorns, mustard seeds, cumin seeds, grated coconut, red chillies, onions, garlic pods.
  • Grind to a thick, fine paste combining with water.
  • For the Main preparation:

  • Heat the coconut oil and drop in the curry leaves till they turn aromatic and brown the sliced onions.
  • Toss in the tomatoes and cook till they turn mushy and then toss in your fish. Cook till the fish turns transluscent.
  • Add the ground masala paste and fry for a good 2-3 mins before you add the luscious coconut milk.
  • Further cook for 5 minutes or till the curry begins to boil.
  • Add the tamarind paste and salt according to your taste.
  • Simmer for 5-10 minutes on low heat.
  • I'm sure you'll LOVE IT!

    Tell us what you think