Mangalorean food is delicious but still rather undiscovered in Australia. Here is a simplified version of a delicious prawn ghassi curry for busy cooks.
Wash the prawns well, apply a little salt and turmeric, and set aside.
Heat 1 tsp of the oil in a small pan and gently roast the coriander seeds, fenugreek seeds, cumin seeds, black peppercorns and dried chillies. Once they have darkened a little bit and are aromatic, scrape straight into a spice grinder and grind to a fine powder.
Place the spice powder into a blender with the coconut, the quartered onion, garlic, ginger, the ½ tsp ground turmeric, the tamarind and enough water to help the blades turn, and blend until very smooth; it might take a few minutes to get it smooth, but persevere.
Heat the remaining oil in a non-stick pan; add the chopped onion and home salt and sauté until coloured on the edges. Add the paste and sauté for 10 – 12 minutes or until it releases oil back into the ban; it will stick so do keep an eye on it and stir as necessary. Then stir-fry for another 4 – 5 minutes or so over a high-ish flame until it moves around in a ball around the pan. Taste, it should be harmonious. Add chilli powder to taste, if required.
Add 2 cups water and stir well as you bring to the boil, then reduce the heat a little and simmer for 2 – 3 minutes. Add the prawns, cover and cook over a medium heat until the prawns are done, just 2 – 3 minutes. Taste, adjust the seasoning and the level of tang with tamarind and serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This is an edited extract from 'I Love India' by Anjum Anand, published by Hardie Grant Books RRP $39.99 and available in stores nationally.
Photographer: ©Martin Poole
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