Yeti Gassi

Do you also think that healthy food is difficult and complicated to cook? Absolutely NO!! This super easy and popular traditional prawn curry from Mangalore is flavourful and simply healthful. Cooked with everyday ingredients, it is can dished up in no time. Here is my take on the famous – Yeti Gassi from Karnataka.


  • For the Masala (Roast and Grind)
  • 1/2 Tsp Black Mustard Seeds
  • 1 Tsp Black Peppercorns
  • 1/2 Tsp Fennel Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1/2 Tbsp Coriander Seeds
  • 1/4 Tsp Cumin Seeds
  • 3-4 Dry Red Chillies
  • 1 Medium Onion, Quartered
  • 3 – 4 Garlic Cloves
  • 1/2 Tbsp Sunflower Oil (Fortune)
  • For the Gravy
  • 250 gms Medium Prawns (Licious)
  • 1/2 Tsp Turmeric (Eastern)
  • 1/2 Tsp Red Chilli Powder (mdh)
  • 2 Tsp Tata Salt, Adjust According to Taste
  • 1 Tbsp Tamarind Pulp
  • 200 ml Coconut Milk (Dabur Homemade)
  • 2 Tbsp Sunflower Oil (Fortune)
  • Freshly Ground Paste


Prep: 10 minutes
Cooking: 25 minutes

  1. Clean the prawns and marinate them in turmeric, red chilli powder and salt. Keep aside.
  2. Heat oil in a pan & add the whole spices and sauté for a min. When the aromatics are fragrant, add the onions and garlic cloves. Let it cook till the onion & garlic are slightly seared on the outside. Let it cool and blend into a smooth paste.
  3. Now, heat oil in a thick bottomed pan. Add the ground paste and sauté for 5 mins. Then add the prawns and cook for a minute.
  4. Add coconut milk, salt and water as required. Let it simmer for 5 mins.
  5. Finally, add the tamarind pulp and mix well. Simmer for another 2 mins and remove from flame.
  6. Serve hot with some steamed rice or neer dosa.