A coastal masterpiece from Mangalore. Fresh prawns are submerged in a fiercely orange coconut curry, characterized by the sharp, fruity acidity of tamarind and the deep warmth of roasted Bydagi chilies.
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The Gassi Paste. Grind the grated coconut, chilies, coriander seeds, turmeric, and tamarind into an impossibly smooth, vibrant orange paste with a tiny splash of water.
The Sizzle. In a pan, heat coconut oil. Add mustard seeds and curry leaves. When they pop, add the coconut-chili paste.
The . Cook the paste for 5 minutes to remove the raw coconut smell. Add half a cup of water to create a thick, pourable curry.
The . Add the fresh prawns to the bubbling curry. Cook for exactly 3-4 minutes . Do not overcook; the prawns must be snappy and tender.
The Finish. Serve hot with 'Kori Rotti' (crispy rice wafers) or red rice.
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