Chicken Ghassi
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.
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From Our Kitchen
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.
Servings
In a pan heat 1 tbsp oil. Add ginger, garlic, curry leaves, Kashmiri red chillies and chopped onion. Sauté until onion is 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 onion turns pink.
Add the ground paste and stir until oil releases. Add the prawns or fish.
Sauté for a few minutes. Add coconut purée and 1/2 cup hot water. Bring to a boil, then cook on low flame for 2 minutes.
Garnish with coriander. Serve hot with neer dosa, aapam or steamed rice.