Yetti bendekayi gassi brings fresh prawns and okra together in a coconut curry, with kai kukku, or raw mango, adding another layer of flavour. I use the same base as the mild fish curries I usually make, and this combination is one I love with steaming hot rice and some happala on the side.
The husband’s tip is to save the prawn shells for stock. Clean them well, boil them in water until it reduces by half, then strain that stock into the curry. It makes such a difference to the seafood flavour. The cleaned heads can go into the stock too.
For this version, the raw mango wasn’t quite puli enough, so I added a little tamarind to the masala. That balance of sourness, coconut and the flavour of the prawns is what brings the curry together. Finish it with onion browned in coconut oil, and it is ready for the rice.
Yetti Bendekayi Gassi (Mangalorean Prawn and Okra Curry)
Ingredients
Prawns and vegetables
- 500 g prawns
- 250 g okra, preferably the light-green ooru da bendekayi
- 1 raw mango
- Salt to taste
- Water, as needed for cooking, grinding and optional stock
For the coconut masala
- 1 cup coconut
- 6–7 Byadagi chillies
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 8 peppercorns
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- A marble-sized ball of tamarind, adjusted to the sourness of the mango
- ½ tsp turmeric powder
- 5 garlic cloves
- ½ onion, chopped
For the onion tadka
- 1 large onion, chopped
- Coconut oil, as needed
Optional stock
- Cleaned shells from the prawns, and cleaned heads if available
- Water, as needed
Instructions
Method
- Shell, devein and clean the prawns. Set them aside. If making stock, clean the shells and any heads thoroughly, then boil them in a little water until the liquid reduces by half. Strain the stock before adding it to the curry.
- Cut the raw mango and okra. Boil them in water until almost cooked.
- While the vegetables cook, roast the coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, peppercorns and Byadagi chillies.
- Grind the roasted spices with the coconut, turmeric, tamarind, chopped half-onion and garlic to a smooth paste, using a little water.
- Add the coconut masala to the vegetables, followed by the strained prawn stock if using. Add salt and bring the curry to a boil. Check the seasoning.
- Add the prawns and cook for around 3 minutes, until opaque and cooked through. Switch off the heat once they are cooked to avoid overcooking them.
- In a separate pan, brown the large chopped onion in coconut oil. Pour it over the curry and mix gently.
- Serve with steaming hot rice and happala.
Notes
- Adjust the tamarind to the sourness of the raw mango. In the original reel, the mango needed a little extra sourness.
- The shell stock is optional, but it adds a fuller seafood flavour. Always strain it before adding it to the curry.
- The source gives around 3 minutes for cooking the prawns; size affects cooking time, so check that they are cooked through.
Serve this gassi with Kappa Rotti / Vodu Dose or Neer Dose.
