Prawns/Fish Ghassi
A Konkan coastal treasure — prawns or fish in a tangy, aromatic coconut-tamarind gravy made with Kardemome Ghassi Masala. Serve with neer dosa for the full Mangalorean experience.
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From Our Kitchen
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
Servings
In a pan heat 1 tbsp oil. Add ginger, garlic, curry leaves, Kashmiri red chillies and chopped onion. Sauté until light pink.
Add Kardemome Ghassi Masala and tamarind. Mix well, cool and grind to a smooth paste.
In a kadhai heat 2 tbsp oil. Add curry leaves, mustard seeds and sliced onion. Sauté with salt until pink.
Add the ground paste and stir until oil releases. Add the chicken pieces.
Sauté for a few minutes. Add coconut purée and hot water for desired consistency. Bring to a boil, cook on low flame for 2 minutes.
Garnish with coriander. Serve hot with neer dosa or aapam.