Fish/ Prawn Gassi
A community recipe by ZFernsNot tested or verified by Nigella.com
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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.
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.
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.
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.
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 ounces 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 ounces 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:
For the Main preparation:
I'm sure you'll LOVE IT!
For the Curry Paste:
For the Main preparation:
I'm sure you'll LOVE IT!
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