Prawn/Shrimp Ghassi

Several years ago, me and family used to visit Mahesh lunch home in Bombay. They used to serve great sea food. At the first visit, I tried King fish fry. It is called “surmai” in local language. The fish was very large sized about ¾ inch thick slice. I tried fish curry the next time. It was totally different with fenugreek seeds and tamarind. No spices were used.
This is how I tried to replicate the same dish. To enhance the color and make it spicy, I added 1 teaspoon red chili powder. For me, this dish will go with any item (rice, chappathi, poori, idli, dosai, even the ones I don’t like….Bread, Pav, Roti, Naan,etc.)


Ingredients:
Shrimp (cleaned and deveined)– 500 gms
Coriander seeds – 2 teaspoon
Whole dry red chilli – 4
Black pepper – 8 – 10
Fenugreek seeds– ¼ teaspoon
Cumin seeds – 1 teaspoon
Coconut ( grated ) – 1 cup
Onions (big)- 1 (chopped)
Garlic – 3 big cloves (crushed and minced)
Red chili powder – 1 tea spoon (mild – optional)
Tamarind - walnut size.
Turmeric powder – ½ teaspoon
Salt as required.
Oil for cooking.

Method:
Soak the tamarind in little water. Extract the pulp out.
Sauté coriander seeds, whole red chili, black pepper, Fenugreek seeds, cumin seeds in teaspoon of oil. Allow to cool.
In a mixer/grinder add the sautéed items ,grated coconut, turmeric powder, tamarind pulp and grind into paste.
In a kadai heat the oil and add the chopped onion and fry till it become translucent.
Then add the minced garlic and fry for 2 minutes.
Add the shrimp and sauté.
After 2 to 4 minutes add the ground paste,salt and add 1/2 cup of water.
Cover and cook for 5 minutes.
Remove the lid and cook for another 5 minutes or till the gravy thickens.

Posted in: Shrimp