Ingredients

• For prawns:
• 250 g - prawns
• 1/2 tsp - turmeric powder
• 1/2 tsp - salt
• Other ingredients
• 1 tbsp - cooking oil
• 10 - small onions / shallots / sambar onions, sliced
• 1 tsp - thick tamarind paste or 1 ripe tomato, finely chopped
• 1/2 cup - water
• 3 tsp - gashi paste (dry roasted coconut paste)
• 1/2 tsp - salt ( or to taste )
• For Gashi paste/ Coconut Paste:
• 1/2 cup - coconut, grated
• 10 - whole red chillies
• 1 tbsp - coriander seeds
• 1/2 tsp - turmeric powder

How to Make Prawns Gashi

• For Gashi paste/ Coconut Paste:
• Heat a heavy bottomed kadai and dry roast all the ingredients on a low heat till golden colour / fragrant for 20 - 25 minutes.
• Grind gashi masala ingredients in a mixer without adding water. Grind till the oil leaves from the sides of the jar. It should be a very fine paste. Store in an airtight container for further use or store in refrigerator.
• For gashi:
• Heat oil in a non-stick pan / kadai. Fry sliced small onions till pink colour and fragrant.
• Add tamarind paste or chopped tomatoes and 2 - 3 tsp thick gashi paste, and gently stir well for 2 - 3 minutes.
• Add 100 ml water and salt to taste. Mix all the ingredients well.
• Cover with a tight lid and cook on a medium to low heat for 10 - 12 minutes or until the gravy thickens.
• At this stage, add marinated prawns and cook again for another 5 minutes until prawns are cooked.
• Serve with rice.
• Recipe Courtesy: Niya's World