Ingredients:
- For marination:
- 500g prawns, cleaned and deveined
- 1/2 teaspoon turmeric powder
1/2 Teaspoon Kashmiri red chilli powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- For the masala paste:
11-12 dried Kashmiri red chilies (adjust to taste)
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon peppercorns
1/2 Teaspoon puppy seed
- 1/2 teaspoon fenugreek seeds
- 4-5 garlic cloves
- A small piece of tamarind (about the size of a marble)
- 1/2 cup water (to grind the masala)
- For the ghee roast:
- 3-4 tablespoons ghee (clarified butter)
- 1 large onion, finely chopped
- Salt to taste
- Fresh curry leaves for garnish
Instructions:
1. Marinate the prawns:
- In a bowl, mix the prawns with turmeric powder, salt, and lemon juice. Let it marinate for about 15-20 minutes.
2. Prepare the masala paste:
- In a pan, dry roast the red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, and fenugreek seeds on low heat until fragrant. Be careful not to burn them.
- Let the roasted spices cool down a bit, then grind them along with garlic and tamarind to a smooth paste using a little water.
3. Cook the prawns:
- Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
- Add the oil add prawns sauté until they turn golden brown.
- Add the ground masala paste and cook on low heat until the oil starts to separate from the masala. Stir occasionally to prevent the paste from sticking to the pan.
- Add the prawns to the pan and mix well. Cook for about 5-7 minutes until the prawns are cooked through and coated well with the masala.
- Add jaggery if using, and adjust salt to taste. Mix well.
- Garnish with fresh curry leaves.
Serving:
- Serve the Prawns Ghee Roast hot with steamed rice, neer dosa, or chapatis.
Enjoy your flavorful and aromatic Prawns Ghee Roast!