Prawns ghassi and uppam. Prawns ghassi and uppam Vary tasty yummy recipe must try. In Pune you get lovely prawns gassi curry and dry prawns gassi along with appams at Signature Salunke-vihar. We always order from them !
Prawns cooked in spicy fresh ground coconut based masala. It's ideal as a starter or you can serve it as a main with some rice, pasta or just a big chunk of crunchy Greek bread that is ideally dipped into that rich saltsa! Ingredients: Procedure For Prawn Gassi: Soak all the seed spices in a bowl of water for a couple of hours to soften them. You can cook Prawns ghassi and uppam using 18 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Prawns ghassi and uppam
- It’s 1 cup of medium prawns shelled and deveined.
- You need 4 tbsp of oil.
- It’s 2 tsp of coriander seeds.
- It’s 2 tsp of cumin seeds.
- It’s 10 of black pepper.
- You need 1/2 tsp of fenugreek seeds.
- You need 4 of medium onion.
- You need 4 of dried red chilis.
- It’s 8 of garlic clove.
- It’s 8 tbsp of freshly scarap coconut.
- It’s 1/2 tsp of turmeric powder.
- You need 3 tsp of Tamarind pulp.
- You need to taste of Salt.
- You need of For upam.
- It’s 2 cup of sock rice.
- You need 6 of bread slices.
- Prepare 1 cup of boiled rice.
- Prepare 1 cup of fresh grated coconut.
You will be grinding them with wet spices so they need to grind at the same time. Make a paste out of ginger, garlic, dry red chillies, green chillies with the soaked poppy seeds, cumin seeds, coriander seeds and peppercorns. Prawn Masala Fry chopped onion ginger garlic paste, add curry powder and tomato. Cook the prawns….add salt, curry leaf and make it dry.
Prawns ghassi and uppam instructions
- Heat 1tbs oil in a nonstick pan add coriander seeds cumin seeds paper corn and fenugreek seeds and saute till fragrant switch off the heat and cool down to room temperature/ roughly choppe one onion /heat remaining oil in another nonstick pan add onion and saute till translucent transfer the roasted ingredients in to a mixer jar add dried chilies and garlic and scrap ed coconut quarter remaining onion and add to the mixer jar add tarmaric powder tamarind pulp and 1/2 cup water and salt.
- And cool grind to a fain paste add grind paste to the pan add 1/2 cup water and salt and mix well and add prawns and mix well and cook till the prawns are done transfer the prawns ghassi in to a serving bowl serve.
- Sock the rice over night next day take a mixer jar and rice add coconut and boil rice and add bread slices and grind well and smooth batter and keep aside in hot place for 8 to 10hours and after 8 hours batter is fermented well and stir add water.
Appam Heat the appam pan, put one spoon of batter and make it thin. Prawn balchão is a fiery dish from Goa (located in coastal western India) that is almost like a pickle. Do as the Goans do and serve it with hot plain boiled rice. The cuisine of the Goan region is heavily based on their abundant seafood, with influences from Hindu, Muslim, and Portuguese cultures. This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do!
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