Dried red chillies, cashews, sunflower oil, vinegar, salt and mixed spices
With Lily Aunty’s Mangalore Gassi Masala you can skip the tedious process of making the whole paste and just use a tablespoon of this masala to make delicious Chicken, Fish, Paneer, Mushroom or Prawns Gassi in minutes
Ensure you have thoroughly washed the prawns /chicken relieving it off any leftover dirt or gunk. Drain all water and marinate prawns/chicken with 1 tsp ginger-garlic paste, turmeric powder or Lily Aunty’s Mangalore Bafat Masala & salt. Set aside for 10-15 minutes. In a deep saucepan, heat ghee (preferred) or oil, add onions & curry leaves when ghee is hot and fry the onions on medium flame till they’re translucent or golden brown. Add, slit green chillies & ginger-garlic paste and mix well. Add, Lily Aunty’s Mangalore Gassi Masala and cook till oil separates from the masala. Add marinated prawns/chicken/hardboiled eggs in the saucepan and cook well for 5 minutes. Add 200-400 ml Coconut milk (depending on how creamy you like your curry) and stir well. Add the water depending on how thick you like your curry. Bring the curry to a boil. Taste the curry and add salt according to preference. Cook the prawns for 7-10 minutes (prawns cook faster) or chicken for 20 minutes on slow flame. Garnish with coriander leaves if you wish and serve piping hot with steamed rice or neer dosa.
Recipe 02: Mixed Veg, Mushroom or Paneer Gassi
Prep time: 15 minutes Cooking time: 15-20 minutes Serves: 3-4
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