Recipe

PS: Please note, the instructions on amount of spice to be used is basis what we use in our kitchen, if you don’t eat spicy food please reduce the spice instructions by half or less than to make it palatable for you and your family.

Recipe 01: Prawns, Chicken, Egg Gassi (Mangalorean Curry)

Prep time: 15 minutes Cooking time: 15 minutes for prawns 20 minutes for egg 25 minutes for chicken Serves: 3-4

Prawns, Chicken, Egg Gassi is a traditional Mangalorean curry dish that is prepared for special occasions or Sundays when the whole family gets together for a meal.

It uses ingredients indigenous to the Konkan region like coconut milk and spices.

With Lily Aunty’s Mangalore Gassi Masala, preparing a lip-smacking Prawns or Chicken Gassi just like a traditional household and win your family’s hearts.

Ingredients:

500gms de-shelled, deveined prawns or Chicken skinless or 4-6 hardboiled eggs; 1 Large Red Onion (thinly sliced); 4-5 curry leaves; 2 tsp Ginger-garlic paste; 1 tsp turmeric powder or Lily Aunty’s Mangalore Bafat Masala, ½ to 1 tbsp Lily Aunty’s Mangalore Gassi Masala, 2 slit green chillies, 1 tbsp Ghee or Oil; 200-400 ml Coconut Milk; 200 ml water, Salt to taste

Method:

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.