Prawn Gassi With Rice/Neer Dosa

PRAWN GASSI 

INGREDIENTS

• 1/2 kg Prawns
• Salt
• Oil
• Curry Leaves
• Coconut (Grated) - 1 whole OR 
• Coconut Cream - 2 packets (400ml)
• Garlic - 7 cloves
• Ginger - 1 inch
• Green Chillies - 4 (Deseeded)
• Tomato - 1
• Poppy Seeds - 2 tbsp
• Coriander Seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Pepper Corns - 7 to 10
• Kashmiri Chillies - 10 to 12 (Soaked in water & Deseeded)
• Tamarind paste - 1tbsp
• Lime - 1

METHOD

• Par boil the prawns in salt water. Cool.
• Fry the prawns in oil and keep aside.
• Grind the garlic, ginger, green chillies, poppy seeds, tomato, coriander seeds, cumin seeds, pepper corns & karshmiri chillies to a paste adding little water.
• In a wok, heat the oil, add the curry leaves.
• Add grounded paste. Fry adding little water at an interval. 
• Add prawns in the wok and cook till oil separates. 
• Add coconut milk made from the grated coconut. About 2 cups. OR Add coconut cream.
• Add salt to taste & lime/tamarind paste. 
• Serve with rice or neer dosa.*

NEER DOSA*

INGREDIENTS

• 2 cups rice, washed and soaked for 3-4 hours.
• Salt to taste
• Oil for shallow fry.

METHOD

• Grind soaked rice to a fine paste.
• Add salt, enough water to make a thin batter. 
• Keep aside for 2 hours.
• Heat a dosa griddle pour 1 ladle full of mixture in centre.
• Spread to make a round flat pancake shape.
• Or tilt griddle in all directions to allow batter to spread thinly.
• When done flip over, drizzle a little oil, cook 1 minute.
• Fold in half and then quarter.
• Serve hot with prawn gassi.